Ingredient Notes

Avocados: It's absolutely essential that your avocados are very ripe, otherwise they will not fully incorporate into the mousse.

Cocoa powder: We use cacao powder, but any variety of unsweetened cocoa powder will do in this recipe. (Note: don't use Dutch process cocoa powder.)

Maple syrup: Make sure to use pure maple syrup, not pancake syrup. Agave nectar also works as a 1:1 substitute.

Milk: Cashew, almond, oat or coconut milk will all work in this recipe.

Serving Tips

We like to serve our avocado mousse in small glass jars or ramekins. You won't need a huge serving; you'll be surprised at how rich and decadent it tastes! Just a few spoonfuls is so satisfying and the perfect healthier dessert. 

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days.

You can also freeze avocado mousse. It actually tastes great straight from the freezer (kind of like ice cream!) or you can let it defrost before serving.