Avocado Chocolate Mousse – Too good to be true!

When I first heard about using avocados to create a chocolate mousse, I was very skeptical.  Now I’m pretty adventurous with food and I think I would probably try everything once but I wasn’t diving in to try this recipe.  Until that is, my friend Deborah gave me a grain free crust purchased from Whole Foods.

I wanted to experiment with it to see what I could do. On a lazy day home from work I found myself in a real dilemma.  I wanted to play with the crust to see how it would bake up but I did not want to stop by the store to pick anything up.  I had no fruit at home but remembered the three avocados I had frozen a couple of weeks earlier.  So there the story goes… I was off to experiment with avocado chocolate mousse. And I’m glad I did.

The crust was purchased from Whole Foods – a raw pecan crumble pie crust.  It contains simple ingredients: dates, pecans, almonds, and unsweetened coconuts.  I’m sure it is very simple to make and will be playing with the ingredients soon that I can make it on my own.


  • Pie Crust (you can make your own with dates, nuts and unsweetened coconut or purchase one like this)
  • 3 ripe avocados
  • 2 teaspoons vanilla
  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 cup dark chocolate (plus some extra)
  • Silicone cupcake cups (This is a well worth it purchase. I use these cups for everything.)
  • Berries (optional)


  • Preheat the oven to 350 degrees.
  • Pull out about a golf ball size clump of the pie crust and roughly roll into a ball then place it in the silicone cup. You can make several extra and they will hold in the fridge.
  • With your thumbs, press out the crust into the shape of the cup, working your way from the bottom to the top.  You will have extra crust hanging over the top of the cups. Break the extra off.
  • Bake in the oven for 10 minutes. (The crust will not get hard but it will firm up and start to darken.)
  • Pull out and let cool completely. (I was impatient and threw some ice water in a bowl then dipped the cups into the water to force them to cool.  If you do this, make certain you to not get the crust wet.
  • In order to get the crust out of the cups without breaking them, gently turn them over and press down in the center of the bottom of the cup and they will pop right out.
  • In a food processor, process the avocado meat until it is smooth.
  • Add the vanilla and cocoa powder and blend.
  • Melt the 1/4 cup of dark chocolate then blend into the mixture.
  • Finally add in some extra chopped up dark chocolate to add some texture to the mousse.
  • Drop the mousse into the cups and serve with a side of berries.




Freezing Avocados: If you are like me, you purchase a lot of avocados when they are on sale and half of them end up ripening faster than you can use them.  Next time, don’t toss them, freeze them. Cut them in half, remove the skin and pit. Then, wrap each half in plastic wrap and place them in a ziplock baggie.  They will last for quite a while in your freezer.  I freeze mine when they are at the pinnacle of ripeness. That way I can pull them out and they are ready to go.  For this recipe, I defrosted mine in the microwave for 20-30 seconds because I didn’t want to wait for them to defrost on their own.

Avocados are a great food!  They are an excellent source of potassium and heart healthy fats.  They are also high in folate and many other nutrients. They are definitely a regular staple in our household and now they’re what’s for dessert!

I’ll work on creating the pie crust from scratch and keep you posted.


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  1. Top 10 Healing Foods Of The Season | Vaughangela.com - May 2, 2012

    […] an excellent source of potassium. One of mine and Vaughan’s favorite uses for avocados is chocolate mousse. 5. Eggs: Not only are they high in protein, they contain all 9 essential amino acids.  They also […]

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