Avocado Chocolate Mousse
Bruce's Avocado Chocolate Mousse
Servings: 2
Prep time: 15

When my friend Bruce made this unusual Avocado Chocolate Mousse dessert for me, I admit I was skeptical. Avocado and chocolate? Really? My worries turned out to be baseless. Together these ingredients make a rich, totally delicious, chocoholic dessert. Not only can it be made in minutes, but the smooth texture of the avocado also makes it a perfect treat for those with sore, dry mouths from chemo or radiation.


  1. Cut the avocado in half and remove the pit.  Using a spoon, scoop out the flesh and put into a small blender or food processor. Add the agave or honey, cocoa powder, vanilla, salt, and milk. Blend until very smooth. Taste and adjust for desired sweetness.
  2. Pour mixture into a bowl and chill until ready to serve. Top with fresh raspberries.


  • 1 ripe avocado
  • 2 tablespoons honey
  • ¼ cup good quality unsweetened cocoa powder (see Ann’s Tips)
  • ½ teaspoon vanilla extract
  • 1 pinch of salt
  • 2 tablespoons milk
  • 1 cup washed raspberries (optional)

Nutritional Information


261 cals


17 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

11 g


33 g


19 g


11 g


5 g


91 mg

*per serving

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Ann's Tips and Tricks

When choosing avocados for this dessert, go for the smaller, Hass variety. The large, green, smooth skinned Florida avocados don’t have a creamy enough texture.

If you prefer you can substitute the honey in this recipe for agave and use a plant milk to make this recipe vegan friendly.

For an even more intense chocolate experience, add an extra 2 tablespoons of cocoa powder. Adjust the amount of sweetener you use to taste.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!




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