This Mexican chocolate avocado mousse is an easy paleo dessert that’s gluten-free, dairy-free, refined sugar-free, and egg-free.
Somehow we ended up with five avocados in the house today. What do you do when you have extra avocados? Make chocolate mousse! This Mexican chocolate avocado mousse is creamy and decadent, with a hint of cinnamon and a little bit of heat. It’s an easy treat when you’re craving something chocolate.
Chocolate mousse is traditionally made with eggs, cream or butter. Here, avocados and coconut milk stand in for the traditional ingredients. One of the benefits of this recipe is that you don’t have to whip egg whites or melt chocolate. Just throw everything in the food processor and you’re good to go. This post contains some affiliate links. For more information, see my full disclosure here.
I use raw cacao powder for the chocolate in this recipe. Cacao powder can be used in the same way as traditional cocoa powder. But it’s the pure form of chocolate made with just raw organic cacao beans ground to a fine powder. So it doesn’t include processed food ingredients like powdered milk, sugar, or additives that many cocoa powders contain.
Depending on the size and ripeness of your avocados, you may need to adjust some of the ingredients. Just make sure to taste the mousse once you blend it. If it’s too thick, add a little more coconut milk. Adjust the honey, cinnamon and ancho chile powder to your liking.
You can even top it with a little coconut whipped cream. However you make it, this Mexican chocolate avocado mousse is a deliciously quick treat.
- Combine all ingredients in food processor and process until completely smooth.
- Taste and adjust seasonings.
- Spoon into serving dishes and chill to set.