Name: Chocolate Avocado Mousse
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 ripe avocados, halved and pitted; 0.33 cup unsweetened cocoa powder; 0.25 cup granular erythritol; 0.5 cup heavy cream; 1 tsp vanilla extract; 1 pinch of salt; 0.5 cup whipped cream, for topping; 2 tbsp dark chocolate shavings, for topping

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Chocolate Avocado Mousse

No-CookEasyPrep 10 minCook 0 minServes 4

Avocado whipped with cocoa into a silky chocolate mousse — you will never guess the secret ingredient.

Ingredients

2 ripe avocados, halved and pitted
⅓ cup unsweetened cocoa powder
¼ cup granular erythritol
½ cup heavy cream
1 tsp vanilla extract
1 pinch of salt
½ cup whipped cream, for topping
2 tbsp dark chocolate shavings, for topping

Steps

Scoop the avocado flesh into a food processor.
Add the cocoa, erythritol, cream, vanilla and salt.
Blend until completely silky, scraping down the sides twice.
Taste and adjust sweetness — it should taste like chocolate pudding, not avocado.
Spoon into four glasses and chill at least 30 minutes.
Top with whipped cream and chocolate shavings before serving.

Serve with: whipped cream and chocolate shavings.

Chill at least 30 minutes; the flavor deepens as it sets.

Find this recipe in the Keto section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

Tips & mistakes

Use perfectly ripe avocados — underripe ones taste grassy and never blend smooth, no matter how long you process them.
Blend until completely silky and scrape the sides twice; any green flecks give the secret away.
Taste before chilling and adjust the sweetness — cold dulls sweetness, so it should taste a touch sweet warm.
Chill at least 30 minutes; the flavor deepens and the texture firms up as it sets.

Frequently asked questions

Can I use regular sugar? Yes: use the same amount of sugar instead of erythritol if you are not eating keto. Sugar dissolves more easily than erythritol, so the texture may be even smoother.

Can I make it dairy-free? Yes: swap the heavy cream for coconut cream and skip the whipped cream topping. Use the thick cream from the top of the can, not the watery part underneath.

How long does it keep? 2 days in the fridge, covered; the top may darken slightly, which is normal. Press plastic wrap directly on the surface to slow the darkening.

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