Avocado Chocolate Mousse – Vegan Mousse au Chocolat for Gourmets Recipe

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is a chef, food photographer, cookbook author and blogger.
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WOW, I prepared the avocado chocolate mousse recipe just a few days ago and I absolutely love it.

Who would not have thought that a mousse au chocolat could taste so delicious without cream?

The vegan dessert is ideal if you conjure up a #animal menu for guests.

Chocolate at the end is always good and makes everyone happy.

From a sporting point of view, the mousse is ready in about 25 minutes, if you take your time, you can do it in under 35 minutes.

Please try and enjoy!

1. Recipe Avocado Chocolate Mousse

Here are the exact instructions for this delicious chocolate dessert without animals, I think you will like it!

Note the tips after the recipe and feel free to leave me a comment!

Avocado Chocolate Mousse

Whipped chocolate cream based on avocado and banana. Delicious, light and creamy animal-free dessert by chef Thomas Sixt.

Servings 4
Calories 560
Total Time 25 Min.
Preparation Time 15 Min.
Cook Time 0 Min.

Simple guide to prepare chocolate mousse with avocado.

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vegan avocado chocolate mousse served as dessert, decorated with strawberries, pomegranate seeds and mint
Vegan Avocado Chocolate Mousse Recipe Image by Chef Thomas Sixt.

Ingredients

1 Packet dark chocolate (usually 150 g)
4 Piece bananas (Cold!)
4 Piece Avocados (Sort Hass or other soft, ripe avocados – chilled!)
2 cl lemon juice
1 Packet vanilla sugar
1 tbsp Cocoa (More cocoa, more powerful in taste!)

decoration

2 Piece fresh oranges
1 Bunch mint leaves
1 Piece pomegranate
2 Piece strawberries
1 tbsp Pistachios chopped (or almond slivers, flaked almonds, etc.)

Instruction

Cut chocolate or couverture
Chocolate and couverture melt better if you cut the large pieces into small pieces.

Cut chocolate

Cut the chocolate into small pieces and prepare a saucepan with a water bath and bowl.

Melted chocolate
The melted chocolate in a porcelain bowl. The porcelain bowl water bath is better for chocolate. © Thomas Sixt Food Photographer.

Melt chocolate

Slowly melt the chopped chocolate over a moderate heat and set aside to stir.

The chocolate should be lip-warm.

Banana mashed with a fork
Mash the mashed fresh banana as finely as possible with a fork.

Prepare banana

Mash the bananas with a fork and place in a mixing bowl.

Vegan chocolate mousse while mixing the ingredients.
Vegan chocolate mousse while mixing the ingredients.

Mix Ingredients

Halve the avocado and add the flesh to the banana.

Add lemon juice and vanilla sugar.

Mix quickly with a mixer, add melted chocolate and prepare a creamy chocolate mousse.

vegan avocado chocolate mousse recipe image
Vegan Avocado Chocolate Mousse Recipe Image © Thomas Sixt

Finish

Pour the chocolate mousse into glasses and refrigerate for at least an hour.

Decorate and serve the chocolate mousse according to your wishes and tips in the article.

2. Calories and Nutritional Values

3. Ingredients for Avocado Chocolate Mousse

You only need a few ingredients for this dessert, everything you need is available in the supermarket. The shopping list (or in the shopping app) says:

  1. A pack of dark couverture
  2. A packet of cocoa powder
  3. A lemon or a small bottle of lemon juice
  4. A packet of vanilla sugar
  5. Four ripe avocados ,
  6. Four bananas
  7. For decoration fruits like strawberries, pomegranate and oranges as well as fresh mint

Important: Put the bananas and avocados in the fridge immediately after shopping.

This is how your mousse can be prepared optimally and successfully!

Vegan chocolate dessert served with fruit salad
A vegan chocolate mousse is a great alternative to this recipe. Just try the vegetarian version of the chocolate cream!

4. Prepare the Avocado Chocolate Mousse Step by Step

Vegan chocolate mousse without silk tufo – tastes great!

Ingredients tip from chef Thomas Sixt
Prepare delicious chocolate mousse, this is also possible vegan, without cream and without tofu.

5. Prepare the Avocado Chocolate Mousse with Bananas

Peel the cold bananas and mash them finely with a fork, then place them in a mixing bowl. Next, process the avodacos:

I use the Hass variety because they are always ripe. Halve the avocados with a knife, take out the stone and place the flesh with the finely pressed banana.

The skins of the halved avocados can be easily scraped out with a spoon.

Next, pour lemon juice over the fruit and sprinkle over the vanilla sugar.

peel bananas
Peel the bananas and mash the fruit with a fork.

6. Mix the Chocolate and Fruit, Please Pay Attention To the Temperature!

Beat the prepared fruit quickly with a hand mixer for about 2 minutes.

Then pour in the melted chocolate and cocoa and continue stirring to prepare a creamy mousse.

Then quickly pour into glasses and refrigerate for at least an hour.

Note: Cold fruit and lip-warm chocolate can be mixed well, if the chocolate is too hot the consistency will suffer!

Chocolate mousse preparation tip from chef Thomas Sixt
Vegan chocolate mousse while mixing the ingredients.
Vegan chocolate mousse while mixing the ingredients.

7. Decorate the Avocado Chocolate Mousse and Serve

While the mousse stays in the fridge and hardens, there is time to dedicate yourself to the decoration and accessories to the mousse.

Some ideas and tips for decoration:

Pomegranate seeds are a great decoration for your dessert
Pomegranate seeds

8. Other Preparations for Chocolate Mousse and Chocolate Cream

Chocolate cream for dessert
Chocolate mousse with bimenthol candies, reminiscent of the well-known After eight taste

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Comments, Cooking Questions and Answers

4.95 from 1063 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Hi Chef Thomas!

    This is a very tasty variant of the mousse.

    I followed your recipe exactly and we really liked this fine cream.

    🙂 Lu

    Reply

    • Hello LU!

      I am very pleased to hear from you.

      I hope you try out more ideas.
      Let me inspire 🙂

      Kind regards, Thomas Sixt

      Reply