Gentle Chocolate Avocado Mousse for Two
This soft chocolate avocado mousse is a creamy, small-batch dessert you can make in minutes. It uses ripe avocado and a little yogurt for smooth texture and mild sweetness.
This soft chocolate avocado mousse is a creamy, small-batch dessert you can make in minutes. It uses ripe avocado and a little yogurt for smooth texture and mild sweetness.
Because the recipe makes one or two servings, you won’t waste food. The steps are simple: mash, stir, and chill. No baking or fancy equipment is needed, and the finished mousse is silky and easy to eat.
Ingredients You’ll Need
- 1 ripe avocado (medium)
- 3 tablespoons unsweetened cocoa powder
- 2–3 tablespoons maple syrup or honey (start with 2)
- 3 tablespoons plain Greek yogurt or plain dairy-free yogurt
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk or plant milk, to thin as needed
- Pinch of salt
- Optional soft toppings: mashed banana, applesauce, soft berries, or a dollop of whipped cream
You can serve this chocolate avocado mousse with a few soft berries, mashed banana, or a small spoonful of jam if you like.
Step-by-Step Recipe
- Cut the avocado in half and remove the pit. Scoop the flesh into a small bowl or food processor.
- Add cocoa powder, maple syrup or honey, yogurt, vanilla extract, and a pinch of salt.
- Blend until very smooth in a blender or food processor. If you don’t have a blender, mash the avocado well with a fork and then stir the other ingredients until smooth.
- If the mousse is too thick, stir in milk 1 teaspoon at a time until you reach a soft, spoonable texture.
- Taste and add a little more sweetener if you prefer it sweeter. Chill in the fridge for 15–30 minutes for a firmer texture, or serve right away for a softer finish.
- Spoon into one or two small bowls and add optional soft toppings just before serving.
Tips and Easy Variations
Texture and chewing
- Add extra yogurt or a mashed banana when blending to make it even softer.
- Blend until completely smooth to make it easy to chew and swallow.
- Avoid crunchy toppings; choose soft berries or a spoonful of jam instead.
Dietary swaps
- Use low-fat yogurt and reduce the sweetener for a lighter option.
- Choose coconut or soy yogurt and plant milk for a dairy-free version.
- Use a doctor-approved sugar substitute if you need to limit sugar.
Flavor ideas
- Stir in a pinch of cinnamon or a small spoonful of peanut butter for variety.
- Top with a spoonful of warmed fruit compote for a warm contrast.
- Try soft toppings like mashed banana, applesauce, or a light whipped cream.
Quick adjustments
- To soften: add more yogurt or a splash of milk and blend well.
- To reduce sugar: start with less maple syrup and taste as you go.
- To check avocado ripeness: it should give slightly when pressed gently.
Storage and Leftovers
Fridge
Store in an airtight container in the fridge for up to 48 hours. The avocado may darken slightly; stir gently before serving and press plastic wrap on the surface to limit browning.
Freezer
Freezing can change the texture and make it watery when thawed, so freezing is not recommended for best results.
Reheating
This mousse is best served chilled or at room temperature. Do not heat; if you prefer a warm topping, warm a fruit compote separately and add it just before serving.
Conclusion
Give this chocolate avocado mousse a try — it’s quick, gentle, and made for one or two servings. The smooth texture and mild sweetness make it a satisfying small-portion dessert that’s easy to prepare.
Experiment with small flavor swaps and soft toppings to find the version that suits your taste and dietary needs, and consult your health professional if you have specific dietary restrictions.
FAQ
Can I make this without a blender?▶
Yes. Mash the avocado thoroughly with a fork until very smooth, then stir in cocoa, yogurt, and sweetener. It may be slightly less silky but still delicious.
How do I know the avocado is ripe?▶
A ripe avocado yields slightly when pressed gently. If it’s very soft, use it right away; if firm, leave it at room temperature for a day or two to ripen.
Can I freeze the mousse?▶
Freezing can alter the texture and make the mousse watery when thawed, so it’s best eaten fresh or stored in the fridge for up to 48 hours.
Is this recipe suitable for people avoiding dairy?▶
Yes. Use dairy-free yogurt and plant milk to keep the mousse dairy-free while keeping the same creamy texture.
What if I need less sugar?▶
Start with less maple syrup or honey and taste as you go. You can also use a small amount of a doctor-approved sugar substitute if recommended.
