Chocolate Avocado Mousse

Most people don’t get adequate healthy fats in their diet, which can contribute to a host of health issues including depression, high cholesterol, trouble sleeping, sugar cravings, dry skin and hair, and metabolic disorders. The rich avocado base will ensure your dose of healthy fat to keep those issues at bay.


This mousse is similar in texture to the famous instant Jell-O pudding I grew up on, only leaving out the chemical cocktail of ingredients that comes along with it. Getting processed food out of the diet is the first step toward good health, and this is an easy replacement. Ingredient labels of highly processed food is always a lesson in linguistics, and this one has some true winners:

Ingredients in chocolate Jell-O pudding: Sugar, Modified Cornstarch, cocoa processed with alkali, disodium phosphate, salt, tetrasodium pyrophosphate, mono- and diglycerides (to prevent “foaming,” duh), red 40, yellow 5, and blue 1, BHT (preservative).

I’m sorry, did you say tetrasodium pyrophosphate? Does the FDA have a recommended dietary allowance for that delicious sounding additive?


This is a tried and true combo that can’t go wrong with your own preferences. If you are more of a dark-chocolate lover, simply add more cocoa. If your sweet tooth is yearning for something richly decadent, simply add more maple syrup.

Chocolate Avocado Mousse

  • Servings: 4
  • Difficulty: Easy
  • Print


Chocolate Avocado Mousse:

  • Two large ripe avocados
  • 1/3 cup semi-sweet chocolate chips, melted
  • 1/4 cup unsweetened cacao powder
  • 1/4 cup coconut milk
  • 1/4 cup maple syrup, or more to taste
  • 1 teaspoon vanilla extract

Optional Toppings:

  • Full-fat coconut cream
  • Fresh strawberries, raspberries, blueberries or bananas
  • Cacao nibs, chocolate chips, or chocolate shavings
  • Hemp hearts or slivered blanched almonds


Halve and pit the avocados and drop into a food processor bowl. Combine melted chocolate, cacao powder, coconut milk, maple syrup, and vanilla into food processor and pulse, scraping down sides as you blend. Continue to pulse until mousse-like consistency is achieved. Spoon into four single serving jars or ramekins. Enjoy immediately or refrigerate for a firmer texture and keep cold until ready to serve!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018

One thought on “Chocolate Avocado Mousse

  1. Pingback: Key Lime Avocado Mousse | Jaclyn Beaty Nutrition

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