Vegan Chocolate Avocado Mousse Cups

Indulge in the silky decadence of these Vegan Chocolate Avocado Mousse Cups, where rich chocolate flavor meets the velvety texture of perfectly ripe avocados. This guilt-free dessert offers a luxurious mouthfeel that rivals traditional mousse, but with plant-based ingredients that nourish as they delight. The contrast of smooth chocolate cream against the crispy sea salt and cacao nib topping creates an irresistible textural experience that will satisfy even the most discerning dessert lovers.

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The secret to this mousse's incredible texture lies in the perfect ripeness of your avocados—they should yield gently to pressure but not be overly soft. When blended with high-quality cocoa powder and just the right amount of maple sweetness, the avocado's natural creaminess transforms into a luscious dessert that completely disguises its healthy origins. The flaky sea salt finish elevates each bite with little bursts of flavor that cut through the richness.

• For the Mousse:
• 2 ripe avocados, peeled and pitted
• 1/3 cup (35 g) unsweetened cocoa powder
• 1/4 cup (60 ml) maple syrup
• 1/4 cup (60 ml) unsweetened almond milk
• 1 tsp vanilla extract
• 1/8 tsp fine sea salt
• For the Sea Salt Crunch:
• 1/4 cup (30 g) raw cacao nibs
• 2 tbsp chopped roasted almonds (optional for extra crunch)
• 1 tbsp maple syrup
• Flaky sea salt, for sprinkling

Step 1: Prepare the mousse base

In a food processor or high-powered blender, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and fine sea salt. Blend until completely smooth and creamy, scraping down the sides as needed.

Step 2: Adjust to taste

Taste and adjust sweetness or chocolate intensity if desired by adding more maple syrup or cocoa powder.

Step 3: Portion into serving cups

Divide the mousse evenly among 4 small serving cups or ramekins.

Step 4: Make the crunchy topping

In a small bowl, mix cacao nibs, chopped almonds (if using), and 1 tablespoon maple syrup until coated.

Step 5: Add the crunchy layer

Sprinkle the cacao nib mixture over each mousse cup. Finish with a generous pinch of flaky sea salt on top.

Step 6: Chill

Cover and refrigerate for at least 1 hour before serving for best texture.

Die Textur dieser Mousse hängt stark von der Reife der Avocados ab. Zu harte Avocados lassen sich nicht gut verarbeiten, während überreife braune Flecken haben können, die den Geschmack beeinträchtigen. Die perfekte Avocado gibt leicht nach, wenn man sie sanft drückt. Sollte die Mousse zu dick sein, können Sie einfach einen Esslöffel mehr Mandelmilch hinzufügen und erneut mixen.

Für eine nussfreie Version können Sie die Mandeln weglassen und statt Mandelmilch Hafermilch oder Sojamilch verwenden. Wenn Sie einen intensiveren Schokoladengeschmack wünschen, fügen Sie eine Prise Espressopulver hinzu - dies verstärkt den Schokoladengeschmack, ohne dass man Kaffee schmeckt. Für eine festlichere Variante können Sie auch einen Spritzer Orangenlikör oder etwas abgeriebene Orangenschale in die Mousse einarbeiten.

Diese Schokoladenmousse-Becher sehen besonders elegant in Glasschälchen oder kleinen Dessertgläsern aus, die die verschiedenen Schichten zeigen. Für ein vollständiges Dessert-Erlebnis können Sie frische Beeren, einen Klecks aufgeschlagene Kokosnusscreme oder einige Minzblätter als Garnitur hinzufügen. Servieren Sie die Mousse direkt aus dem Kühlschrank für die beste Konsistenz und den intensivsten Geschmack.

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These Vegan Chocolate Avocado Mousse Cups make an impressive finale to any dinner party, yet are simple enough for a weeknight treat. The best part? You can indulge knowing that beneath the decadent chocolate flavor lies nutritious avocado, providing healthy fats and a silky texture that makes this dessert feel far more indulgent than it actually is. The contrast between the smooth chocolate mousse and the crisp, salt-flecked topping creates a dessert experience that will have everyone asking for your secret—whether you share the avocado trick is entirely up to you!

Recipe Questions & Answers

→ Can you taste the avocado in this mousse?

No, the avocado becomes virtually undetectable when blended with cocoa powder and maple syrup. The rich chocolate completely masks any avocado flavor, leaving only a silky, creamy texture that rivals traditional dairy-based mousse.

→ How long should I chill the mousse before serving?

Refrigerate for at least 1 hour to achieve the best texture. This chilling period allows the flavors to meld and the mousse to firm up slightly. The mousse will keep well in the refrigerator for up to 2-3 days, though the crunchy topping is best added just before serving.

→ What can I use instead of almond milk?

Any unsweetened plant milk works beautifully here—try oat milk, soy milk, or coconut milk for slight flavor variations. Each will maintain the creamy texture while keeping this dairy-free and vegan-friendly.

→ Can I make this without a food processor?

A high-powered blender works equally well. If using a standard blender, you may need to stop more frequently to scrape down the sides and ensure the avocado is completely smooth. A hand mixer isn't recommended as it won't achieve the silky texture needed.

→ How can I make this more kid-friendly?

Reduce the amount of sea salt in both the mousse and topping, or omit the flaky salt garnish entirely. You can also add extra maple syrup to increase sweetness, or blend in some fresh ripe bananas for natural sweetness and added creaminess.

→ What other toppings work well with this mousse?

Fresh raspberries or strawberries provide bright contrast, while coconut whipped cream adds extra richness. Chopped pistachios, crushed pretzels, or shaved dark chocolate make excellent alternative toppings for varying textures and flavors.