This creamy, rich Avocado Chocolate Mousse is a vegan, dairy-free, gluten-free, and naturally-sweetened dessert that is super simple and tastes impressive. While traditional chocolate mousse can be finicky and require complex steps, this version dirties little beyond your food processor and is dead easy to make.

By utilizing ripe avocados, the dessert becomes smooth, thick, and decadent while providing healthy fats, fiber, and vitamins. Blended with high-quality dark chocolate and unsweetened almond milk, the avocado flavor is completely masked. It can be enjoyed immediately like a homemade pudding, or chilled for a few hours to thicken into a rich, truffle-like fusion of mousse and ganache.

Also Read : Easy Tuna Salad for Pregnant Moms

Healthy Chocolate Avocado Mousse for Pregnancy

Recipe by Hawk

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

346

kcal

Ingredients

4 ounces chopped semisweet chocolate or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons.
2 large ripe avocados (about 8 ounces each).
3 tablespoons unsweetened cocoa powder.
1/4 cup unsweetened almond milk.
1 teaspoon pure vanilla extract.
1/8 teaspoon kosher salt.
Optional: 1–3 teaspoons light agave nectar or maple syrup, OK to substitute pure maple syrup, though the flavor will change somewhat.
For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings.

Directions

Melt the chocolate: Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
Blend the ingredients: Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender. Add the melted chocolate, cocoa powder, almond milk, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired.
Chill and Serve: Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.

Notes

To Store: The mousse can be stored in the refrigerator, covered, for up to 1 week.
Dietary Adjustments: To make this avocado chocolate mousse paleo and vegan, be sure to use dairy-free chocolate and maple syrup for the sweetener. This recipe, as it is written, is entirely gluten-free; just check your ingredient labels to ensure they were manufactured in a gluten-free facility.