California Avocado season has ended.

Dark Chocolate California Avocado Mousse

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Valentine’s Day is almost here, and if you’re in need of a dessert recipe for that special someone, then you must try this Dark Chocolate Avocado Mousse. Ripe California Avocados, which are a healthy superfood, are the base of this egg-free, dairy-free mousse.


Cubes of pale green avocado are blitzed with melted dark chocolate, espresso powder, maple syrup, coconut milk, cocoa powder, vanilla and coffee liqueur. The finished mousse is rich and silky with an intense chocolate flavor and avocado undertones. Coffee and vanilla are minor additions that boost the chocolate flavor without overpowering it. Finish this mousse with an airy dollop of whipped cream and a sprinkling of shaved chocolate!



 I would recommend preparing this mousse on Valentine’s Day, a few hours in advance of dinner. Luckily, it’s practically a no-cook dessert! You simply have to melt chocolate in a microwave, and the rest comes together in the food processor. Keep in mind that the mousse has to chill for two hours in the fridge before serving.


Did you know California Avocados are a good source of fiber and consuming foods rich in fiber may reduce the risk of heart disease, obesity and diabetes? With it being Valentine’s Day AND American Heart Month, this sweet treat is a double win!  


Dark Chocolate California Avocado Mousse Recipe

Makes 4 servings

4 ounces bittersweet chocolate, chopped finely
1 teaspoon instant espresso powder
2 ripe Fresh California Avocado, seeded, peeled and diced
1/3 cup plus 2 tablespoons pure maple syrup
1/3 cup unsweetened coconut milk
1/4 cup unsweetened cocoa powder
2 teaspoons of Kahlúa (optional)
1 teaspoon vanilla extract
1/4 teaspoon sea salt, plus more to taste
Whipped cream, for topping
Shaved bittersweet chocolate, for topping


  1. Place 3/4's of the bittersweet chocolate in a medium glass bowl. Microwave on high for 30 seconds, then stir the chocolate. Microwave on high again for 30 seconds, then stir the chocolate. Stir in the remaining bittersweet chocolate and espresso powder until smooth. Microwave for an additional 15 seconds on high if the chocolate isn't fully melting.
  2. Add diced avocado, maple syrup, coconut milk, cocoa powder, Kahlúa, vanilla, sea salt and melted chocolate to a food processor, and puree until smooth. The mixture won’t look completely 100% smooth, but the texture will still have a silky feel. Season to taste with additional salt.
  3. Spoon mousse into 4 small bowls or jars, and let chill in the fridge for 2 hours (or up to 24 hours). Serve topped with whipped cream and shaved chocolate.