Chocolate Avocado Mousse

Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 40 minutes
Total Time 25 minutes
Author Eva Kosmas Flores


  • 1/2 cup crushed dark chocolate
  • 1/2 cup plus 2 tablespoons full fat coconut milk Room Temperature
  • 4 medium-sized ripe avocados, with pits and skins removed
  • 1/2 cup honey
  • 1/2 cup dutch process cocoa powder
  • 1 tablespoon raw sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground red pepper
  • sea salt to taste


  1. Begin by melting down the chocolate in the top of a double boiler until smooth, stirring constantly. Set aside to cool for 5 minutes.

  2. Combine all the ingredients in a blender or food processor and blend until smooth. Refrigerate until chilled to firm it up (about 40 minutes), then you can either serve as-is, or scoop the mousse into a frosting bag fitted with a large star tip and pipe the mousse into small serving bowls. Serve immediately.