Chocolate Avocado Mousse Recipe

Prepare avocados

Halve the avocados, remove the pits and scoop the flesh into a food processor or high-speed blender.

Add the unsweetened cocoa powder, maple syrup, almond milk, vanilla extract and a pinch of sea salt to the blender with the avocado.

Blend on high until completely smooth and silky, stopping to scrape down the sides as needed (about 1–2 minutes). Taste and adjust sweetness: add up to 1–2 extra tablespoons maple syrup if you prefer it sweeter.

If the mousse is too thick, add 1–2 teaspoons more almond milk and pulse until desired consistency is reached. The texture should be light and scoopable.

Spoon the mousse into serving glasses or bowls. For best texture, cover and chill in the refrigerator for at least 30 minutes (up to 2 hours) to firm up slightly before serving.

Chill the can of full-fat coconut milk in the refrigerator for at least 8 hours or overnight so the cream separates and firms up.

Carefully open the chilled can and scoop the solidified coconut cream into a mixing bowl, leaving the watery liquid behind (reserve the liquid for smoothies).

Add the powdered sugar and vanilla extract to the coconut cream. Whip with an electric mixer or whisk until light and fluffy, about 1–2 minutes. Taste and adjust sweetness if needed.

Place the whipped coconut cream into a piping bag or transfer to a bowl for dolloping.

Hull and slice the fresh strawberries: reserve 4 whole for garnish and slice the remaining 4 into halves or quarters for layering.

Top each chilled mousse portion with a generous dollop or swirl of vegan whipped coconut cream.

Arrange sliced strawberries on or beside the cream and place a whole strawberry and a small mint leaf on top for each serving.

Finish with a light dusting of grated dark chocolate, if using. Serve immediately. Leftover mousse will keep covered in the refrigerator for up to 2 days.