Save My friend texted me a photo of an avocado at midnight saying she'd bought three by accident and needed a dessert that wouldn't feel heavy after dinner. I stood in my kitchen thinking about how avocado sneaks into sweet things so quietly you forget it's there, and suddenly I was blending one with cocoa powder and maple syrup. The result was so impossibly silky that she came over the next evening just to have another cup, and honestly, I've been making it ever since.
I made this for a dinner party where someone mentioned they were vegan, and I realized halfway through cooking I had nothing prepared. Instead of panicking, I grabbed an avocado and whipped up four of these mousse cups while everyone was still on appetizers. They disappeared before dessert plates were even cleared, and someone asked for the recipe before they left the table.
Ingredients
- Ripe avocados (2 whole fruits): They're the secret to creaminess without dairy—just make sure they yield slightly to pressure, not rock hard and not mushy with brown spots.
- Unsweetened cocoa powder (1/3 cup/35 g): This is where the chocolate intensity lives; I learned the hard way that sweetened cocoa powder makes the whole thing cloying, so check your label.
- Maple syrup (1/4 cup/60 ml): It dissolves smoothly into the mousse and adds a subtle earthy sweetness that cocoa loves.
- Unsweetened almond milk (1/4 cup/60 ml): This loosens the mousse to the right consistency; too little and it's thick, too much and it separates.
- Vanilla extract (1 tsp): A small amount rounds out the chocolate flavor and prevents it from tasting one-dimensional.
- Fine sea salt (1/8 tsp): This is for the mousse itself, not the topping, and it deepens the chocolate without making it taste salty.
- Raw cacao nibs (1/4 cup/30 g): They provide a bitter-sweet contrast and that satisfying crunch that makes people keep coming back for another spoonful.
- Roasted almonds (2 tbsp chopped, optional): Extra texture if you want it, but the cacao nibs do most of the work here.
- Maple syrup for crunch (1 tbsp): This coats the toppings so they stick together slightly and don't scatter all over the table.
- Flaky sea salt (for sprinkling): Maldon or similar works best because the larger crystals stay distinct and add bursts of saline contrast.
Instructions
- Blend the base:
- Drop your avocados, cocoa powder, maple syrup, almond milk, vanilla, and fine salt into a food processor or blender and run it until everything disappears into a dark, glossy mass. You'll hear it shift from chunky to smooth, and that's when you know it's ready.
- Taste and adjust:
- Scoop a tiny spoonful and let it sit on your tongue for a moment—you're looking for that balance between chocolate depth and sweetness. Add another tablespoon of maple syrup if it tastes too bitter, or a pinch more cocoa if you want it deeper.
- Divide into cups:
- Spoon the mousse evenly among four small cups or ramekins, using a rubber spatula to scrape every bit from the blender. They should be about three-quarters full, leaving room for the crunchy topping.
- Make the crunch layer:
- In a small bowl, stir the cacao nibs, almonds if you're using them, and that tablespoon of maple syrup until everything is coated and sticky. The mixture should look like dark confetti.
- Top and finish:
- Scatter the cacao nib mixture generously over each cup, then add a pinch of flaky sea salt on top of that. You'll see the salt crystals catch the light, and that's your signal you've done it right.
- Chill and set:
- Cover the cups and slide them into the refrigerator for at least an hour; they become firmer and the flavors settle into each other. You can make them up to a day ahead if you cover them well.
Save My roommate had a rough day and came home looking defeated, so I pulled out four cups of this from the fridge without saying anything. She took one bite and actually closed her eyes, and for the first time that evening, she smiled. That's when I realized this little dessert had become something more than chocolate and avocado—it was comfort that tasted elegant.
The Avocado Question
People always ask whether they can taste the avocado, and the honest answer is no, not directly. What you taste is silkiness and richness, which is exactly what avocado gives you in a dessert context. It's the invisible foundation that makes this mousse feel indulgent without any cream or butter, and once you understand that, you stop worrying about it sounding strange.
Building Contrast
The magic of this dessert lives in the contrast between the smooth, creamy mousse and the crispy, salty cacao nib topping. Every spoonful you take should move through different textures—soft to crunchy, sweet to salty, rich to bitter. That's not accidental; it's the reason this dessert stays interesting all the way to the bottom of the cup.
Ways to Make It Yours
This mousse is a foundation, not a rigid recipe, and I've played with it in a dozen different ways depending on what I have on hand or what sounds good. The base ratio of avocado to cocoa powder to liquid is what matters; everything else is negotiable. Here are variations I've loved:
- Stir a pinch of instant espresso powder into the mousse for depth that makes the chocolate sing deeper.
- Top with fresh raspberries or blackberries to add brightness and a little tartness against all that richness.
- Drizzle with a tiny spoonful of coconut whipped cream or cashew cream if you want something even more lush.
Save This is the kind of dessert that makes people think you spent hours in the kitchen when really you invested fifteen minutes and patience. Make it for yourself on a quiet evening, or make it for someone who needs to remember that good food doesn't have to be complicated to be worth savoring.
Recipe Questions
- → Can you taste the avocado in the mousse?
No, the avocado becomes virtually undetectable when blended with cocoa powder and maple syrup. It simply provides a luxuriously creamy texture while letting the chocolate flavor shine through.
- → How long can I store these mousse cups?
The mousse will keep well in the refrigerator for up to 3 days when stored in airtight containers. Add the crunchy topping just before serving to maintain its crisp texture.
- → Can I make this without a food processor?
A high-powered blender works excellently for this preparation. If using a standard blender, you may need to pause occasionally to scrape down the sides and ensure everything is fully incorporated and smooth.
- → What other toppings could I use?
Fresh raspberries or sliced strawberries provide lovely tart contrast. Coconut whipped cream, shaved dark chocolate, toasted coconut flakes, or crushed pistachios also make beautiful and delicious toppings.
- → Is this dessert kid-friendly?
Absolutely! The mild sweetness and smooth texture appeal to children, and they'll never guess the secret healthy ingredient. You can reduce the sea salt topping if serving to kids who are sensitive to salty flavors.
- → Can I use another sweetener instead of maple syrup?
Agave nectar, date syrup, or honey (if not strictly vegan) work well as liquid sweeteners. For a sugar-free version, pure Medjool dates or liquid stevia can be used to taste.