Fast Recipes

Avocado-chocolate mousse

Chocolate and avocado - the unlikely combination you never knew you needed.

By Max Adey
  • 15 mins preparation
  • 5 mins cooking plus chilling
  • Serves 4
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Avocado might not scream "dessert", but it adds creaminess and body to this chocolate mousse, keeping the whole thing dairy-free, and reducing the setting time - a simple way to impress guests in no time.


  • 100 gm dark chocolate (70% cocoa solids), finely chopped
  • 2 avocados, coarsely chopped
  • 50 gm coconut sugar
  • 20 gm (¼ cup) raw cacao powder or dutch-process cocoa
  • 30 ml espresso
  • Scraped seeds of 1 vanilla bean
  • Raspberries and coarsely chopped roasted hazelnuts, to serve


  • 1
    Melt chocolate in a heatproof bowl over a saucepan of simmering water (1-2 minutes), then cool briefly.
  • 2
    Process avocado, sugar, cocoa, espresso and vanilla seeds in a food processor until combined (1 minute). Add melted chocolate and process until light and fluffy. Divide among small serving bowls, place in the freezer to chill for 8-10 minutes and serve scattered with raspberries and hazelnuts.