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Rich, chocolate, creamy, decadence is the only way this mousse can be described. You would NEVER know there is avocado in this. Serve it to any guest and they will not believe you when you tell them it is also full of 20 vitamins and minerals, has 7.5 grams of fiber per serving, contains no processed sugar, and can help lower your cholesterol…but it’s true! Any time I can satisfy a serious chocolate craving AND get credit for a daily fruit/vegetable serving is a good time in my book. Oh…and did I mention it takes a whopping 5 minutes to make?

My parents recent visit found me with a plethora of avocados that all became ripe at the same time. This is one of my favorite ‘problems’ in the world to have. Naturally, I went looking for inventive ways to use them. This is my new favorite use of avocados! It is originally from a book called If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons by Sheryl Crow, Chuck White, and Mary Goodbody. If you have access to good avocados you simply MUST make this. It also lends itself to all kinds of modifications. Add orange zest and orange extract (or Grand Marnier!) in place of the almond extract for a Chocolate-Orange Mousse. You could garnish that variety with candied orange peel dipped in chocolate. Replace the extracts with Framboise for Raspberry Mouse, Peppermint Extract, Frangelico, Amaretto, espresso powder or Kahlua depending on your mood. The possibilities are endless! If you try a variation you love, let me know but promise me you’ll try it. You WON’T be disappointed!

Chocolate-Avocado Mousse

Makes 4 servings


  • 2 large ripe avocados (One cup mashed. I used 2 1/2 small)
  • 1/2 cup organic unsweetened cocoa powder (I used Valrhona but any high quality cocoa powder would work)
  • 1/2 cup agave nectar, plus more to taste
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • fresh berries for garnish

Scoop out the avocado flesh, mash slightly and place in a food processor with metal blade. Add cocoa powder, agave nectar, vanilla and almond extracts. Run the processor for about a minute. Scrape down the sides and run the processor for 1-2 more minutes until completely smooth. Taste the mousse. If not sweet enough add more agave nectar 1 tsp at a time pulsing in between. I did not find that it needed any more sweetening. Cover and chill for 1 – 8 hours. Serve in martini glasses garnished with fresh berries or cherries, or candied orange peel.

I am working very hard right now to restrain myself from raiding my fridge and eating it all. Alas, I’m having friends over this afternoon and must save it to share. Sometimes I don’t think my friends realize the enormity of the sacrifices I make for them. 😉