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If you’ve ever wanted to indulge in something rich, creamy, and deeply chocolatey without feeling weighed down, these Chocolate Avocado Mousse Cups are your new best friend. Honestly, I was skeptical the first time I heard about avocado in dessert—I mean, it’s guacamole’s star ingredient, right? But trust me, once blended with quality cocoa and a touch of sweetness, it transforms into the most luxurious, silky mousse you can imagine. The avocado doesn’t taste like avocado at all; it just lends this incredible, velvety body that makes each spoonful feel like a decadent treat. These little cups are perfect for when you want something special but don’t want to spend hours in the kitchen. They come together in about 15 minutes, then just need some chill time in the fridge to set. You’ll notice how the flavors deepen and meld as they cool. The best part? They’re naturally dairy-free and can easily be made vegan, so they’re a crowd-pleaser for almost any diet. I love serving these in individual glasses or jars—they look so elegant and make everyone feel like they’re getting their own personal dessert. The trick is using ripe avocados; they should give slightly when gently pressed. If they’re too firm, the mousse won’t get that dreamy smooth texture. And don’t skimp on the vanilla or salt—they really make the chocolate flavor pop. This recipe has become my go-to for last-minute dinner parties, potlucks, or just a quiet night when I deserve a little something sweet. It’s one of those magical recipes that feels both indulgent and wholesome at the same time.

Why You’ll Love This Chocolate Avocado Mousse Cups

Unbelievably creamy texture. The ripe avocado blends into such a smooth, rich base that you’d swear there’s heavy cream in here—but there isn’t! It’s just the magic of nature’s butter doing its thing.
Quick and no-bake. Honestly, you can whip this up in about 15 minutes flat, then let the fridge do the rest of the work. No oven, no fuss, just pure chocolate bliss with minimal effort.
Naturally dairy-free and easily vegan. By using maple syrup or agave instead of honey, you’ve got a dessert that’s friendly for so many diets, without sacrificing an ounce of decadence.
Perfect for make-ahead moments. These cups actually taste even better after a few hours in the fridge, making them ideal for preparing in advance when you’ve got guests coming over.

Ingredients & Tools

2 large ripe avocados, pitted and scooped
1/4 cup cocoa powder (unsweetened)
1/4 cup maple syrup, agave, or honey
2 tbsp coconut milk (full-fat from a can)
1 tsp vanilla extract
1/4 tsp sea salt
Optional toppings: fresh berries, shaved dark chocolate, chopped nuts, or a sprinkle of flaky salt

Tools: A food processor or high-speed blender, spatula, and 4 small serving glasses or jars.

The quality of your cocoa powder really makes a difference here—go for a good one if you can. And that splash of coconut milk isn’t just for creaminess; it helps everything blend smoothly without making the mousse too thick.

Nutrition (per serving)

Calories: 210 kcal
Protein: 3 g
Fat: 14 g
Carbohydrates: 22 g
Fiber: 7 g

Serves: 4 | Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

Ripe avocados are non-negotiable. You want them soft but not bruised—if they’re under-ripe, the mousse will be grainy; if they’re brown inside, the flavor might be off. A little gentle pressure near the stem should yield slightly.
Sweetener choices matter. Maple syrup gives a lovely depth, agave keeps it fully vegan and neutral, while honey adds a floral note. If you use a granulated sweetener, you might need to blend longer to avoid grittiness.
Don’t skip the salt. It might seem odd in a dessert, but salt is what makes the chocolate taste more chocolatey—it balances the sweetness and enhances the overall flavor profile beautifully.
Full-fat coconut milk is your friend. That bit of richness from the canned coconut milk helps create a smoother, more luxurious texture than water or other milks would. Just give the can a good shake before using.

How to Make Chocolate Avocado Mousse Cups

Step 1: Start by preparing your avocados. Cut them in half, remove the pits, and scoop the flesh into your food processor or blender. You’ll notice that using perfectly ripe avocados means the green flesh comes away from the skin easily—no stubborn bits left behind. Give the bowl a quick wipe if there are any avocado skins clinging to the sides; we want everything clean for the best texture.

Step 2: Add the cocoa powder, maple syrup (or your chosen sweetener), coconut milk, vanilla extract, and sea salt to the processor. At first, it might look a bit lumpy and uneven—that’s totally normal. The key here is to start pulsing a few times to break up the big chunks before you let it run continuously. This prevents the mixture from flying up the sides and ensures everything gets incorporated evenly.

Step 3: Now, blend on high until the mixture is completely smooth and creamy. This usually takes about 1-2 minutes, but you might need to stop and scrape down the sides once or twice with a spatula. You’re looking for a consistency that’s thick but pourable—like a really luxurious pudding. If it seems too thick, add another tablespoon of coconut milk. Too thin? A bit more cocoa powder can help thicken it up.

Step 4: Once the mousse is silky and uniform, give it a quick taste. This is your chance to adjust the sweetness or chocolate intensity. Want it richer? Add another teaspoon of cocoa. Prefer it sweeter? Drizzle in a bit more maple syrup. Blend again for another 10 seconds to incorporate any adjustments.

Step 5: Divide the mousse evenly among your four serving glasses or jars. I like using a small spoon or a piping bag for a neater presentation, but honestly, just spooning it in works perfectly fine. Tap each glass gently on the counter to settle the mousse and remove any air bubbles—you’ll see the surface become smooth and glossy.

Step 6: Cover the cups with plastic wrap or lids and refrigerate for at least 1 hour, though 2 hours is even better if you have the time. The chilling period allows the flavors to meld and the texture to firm up slightly, giving you that classic mousse mouthfeel. Don’t be tempted to skip this step—it really makes a difference!

Step 7: Just before serving, add your favorite toppings. Fresh raspberries or sliced strawberries add a lovely tart contrast, while shaved dark chocolate makes it extra decadent. A sprinkle of flaky sea salt on top is my personal favorite—it enhances the chocolate and makes each bite incredibly moreish.

Serving Suggestions

Complementary Dishes

A simple green salad with citrus vinaigrette — The bright, acidic notes from the salad cleanse the palate beautifully after the rich chocolate, making the whole meal feel balanced and complete.
Grilled peaches with a hint of cinnamon — Serving these warm alongside the cool mousse creates a wonderful temperature and texture contrast that feels truly special.

Drinks

Cold brew coffee or espresso — The bitterness of coffee highlights the deep chocolate flavors in the mousse and cuts through the richness in the most satisfying way.
A glass of almond milk with a dash of vanilla — This keeps things light and dairy-free while complementing the creamy, vanilla-kissed notes in the dessert itself.

Something Sweet

Orange and cardamom biscotti — The citrus and spice provide a lovely aromatic counterpoint to the chocolate, and the crunchy texture is fantastic dipped into the smooth mousse.
Coconut macaroons — Their chewy, sweet coconut flavor pairs wonderfully with the chocolate and adds another layer of texture without overwhelming the dessert.

Top Mistakes to Avoid

Using under-ripe or over-ripe avocados. Under-ripe ones will leave little hard bits that won’t blend smooth, while brown, over-ripe avocados can have a slightly off flavor that might come through in your mousse.
Not scraping down the blender enough. I’ve messed this up before too—you think you’ve blended it enough, but there’s always a pocket of unmixed avocado hiding somewhere. Take those extra seconds to scrape thoroughly!
Skipping the chill time. The mousse will taste good right away, but it’s much softer and the flavors haven’t had time to fully develop. That hour in the fridge really transforms the texture and taste.
Using watery plant milk. If you substitute the coconut milk with a thinner milk like almond or rice milk, the mousse might not set up as nicely and could end up a bit runny.

Expert Tips

Tip: For an ultra-silky texture, sift your cocoa powder before adding it. This breaks up any lumps and ensures it incorporates smoothly without those pesky little dry pockets.
Tip: If you want to make this ahead, the mousse cups will keep beautifully in the fridge for up to 2 days. Just wait to add any fresh fruit toppings until right before serving so they don’t get soggy.
Tip: To make this mousse even richer, add a tablespoon of almond or peanut butter during blending. It adds a subtle nutty depth that pairs incredibly well with chocolate.
Tip: If your avocados are on the smaller side, you might need three instead of two to get the right consistency. The mousse should be thick but still easily scoopable.

FAQs

Can I make this without a food processor or blender?
You can, but it requires more effort. You’d need to mash the avocados extremely well with a fork until completely smooth, then whisk in the other ingredients vigorously. Honestly, a blender gives you that perfectly silky texture much more easily, but if you’re patient, the fork method can work in a pinch. Just be prepared to spend some time getting out all the little lumps.

How long do these mousse cups last in the fridge?
They’ll keep well for about 2-3 days when stored covered in the refrigerator. The surface might darken a tiny bit due to the avocado, but it’s still perfectly safe to eat. If you’re worried about oxidation, you can press a piece of plastic wrap directly onto the surface of the mousse before putting the lid on.

Can I freeze Chocolate Avocado Mousse Cups?
Yes, actually! They freeze surprisingly well for up to a month. Thaw in the refrigerator for a few hours before serving. The texture might be slightly less creamy after freezing, but it’s still delicious. I sometimes freeze them in popsicle molds for a fun frozen treat—the kids love them.

My mousse turned out bitter—what happened?
This usually means either your cocoa powder was very dark and natural (rather than Dutch-processed) or your avocados weren’t ripe enough. Next time, try using Dutch-process cocoa for a milder flavor, and make sure your sweetener is fresh and not overpowered by the cocoa. A tiny pinch more salt can also help balance bitterness.

Can I make this into a larger dessert for a crowd?
Absolutely! Just double or triple the recipe and spread it into a pie crust for a no-bake chocolate avocado pie, or pour it into a large serving bowl for a family-style dessert. The setting time might need to be increased by another hour if you’re making a thicker layer.

Chocolate Avocado Mousse Cups

Cost Level $

Category New Years Eve Recipes

Difficulty Medium

Cuisine Dessert, californian

Servings 4

Total Time 75 minutes

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Whip up these easy Chocolate Avocado Mousse Cups in 15 minutes! A creamy, dairy-free dessert that's secretly healthy. Get the simple recipe now.

Ingredients

For the mousse:

2 large ripe avocados (pitted and scooped)
1/4 cup cocoa powder (unsweetened)
1/4 cup maple syrup, agave, or honey
2 tbsp coconut milk (full-fat from a can)
1 tsp vanilla extract
1/4 tsp sea salt

For the optional toppings:

fresh berries
shaved dark chocolate
chopped nuts
a sprinkle of flaky salt

Instructions

01
Start by preparing your avocados. Cut them in half, remove the pits, and scoop the flesh into your food processor or blender. You’ll notice that using perfectly ripe avocados means the green flesh comes away from the skin easily—no stubborn bits left behind. Give the bowl a quick wipe if there are any avocado skins clinging to the sides; we want everything clean for the best texture.
02
Add the cocoa powder, maple syrup (or your chosen sweetener), coconut milk, vanilla extract, and sea salt to the processor. At first, it might look a bit lumpy and uneven—that’s totally normal. The key here is to start pulsing a few times to break up the big chunks before you let it run continuously. This prevents the mixture from flying up the sides and ensures everything gets incorporated evenly.
03
Now, blend on high until the mixture is completely smooth and creamy. This usually takes about 1-2 minutes, but you might need to stop and scrape down the sides once or twice with a spatula. You’re looking for a consistency that’s thick but pourable—like a really luxurious pudding. If it seems too thick, add another tablespoon of coconut milk. Too thin? A bit more cocoa powder can help thicken it up.
04
Once the mousse is silky and uniform, give it a quick taste. This is your chance to adjust the sweetness or chocolate intensity. Want it richer? Add another teaspoon of cocoa. Prefer it sweeter? Drizzle in a bit more maple syrup. Blend again for another 10 seconds to incorporate any adjustments.
05
Divide the mousse evenly among your four serving glasses or jars. I like using a small spoon or a piping bag for a neater presentation, but honestly, just spooning it in works perfectly fine. Tap each glass gently on the counter to settle the mousse and remove any air bubbles—you’ll see the surface become smooth and glossy.
06
Cover the cups with plastic wrap or lids and refrigerate for at least 1 hour, though 2 hours is even better if you have the time. The chilling period allows the flavors to meld and the texture to firm up slightly, giving you that classic mousse mouthfeel. Don’t be tempted to skip this step—it really makes a difference!
07
Just before serving, add your favorite toppings. Fresh raspberries or sliced strawberries add a lovely tart contrast, while shaved dark chocolate makes it extra decadent. A sprinkle of flaky sea salt on top is my personal favorite—it enhances the chocolate and makes each bite incredibly moreish.