Introduction
The marriage of chocolate and avocado might seem unconventional, but this combination has deep roots in modern health-conscious cuisine. Born from the clean eating movement of the early 2010s, avocado-based desserts gained popularity as chefs discovered that the fruit's natural fats could replace dairy while adding nutritional benefits. This particular version emerged as the ketogenic diet gained mainstream attention, offering a solution for those seeking indulgent desserts without compromising their low-carb lifestyle. The recipe has since become a staple in keto communities, praised for its ability to perfectly mimic the texture of traditional chocolate mousse while providing healthy fats and remaining virtually sugar-free.
Ingredients
• 2 large ripe avocados, peeled and pitted
• 1/2 cup unsweetened premium dark cocoa powder (Dutch-processed preferred)
• 1/3 cup powdered erythritol or monk fruit sweetener
• 1/4 cup full-fat coconut milk
• 2 tablespoons MCT oil or coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 2 ounces 85% dark chocolate, melted
• 2 tablespoons heavy cream (optional, for a silkier texture)
Step 1:
Place peeled and pitted avocados in food processor or high-powered blender.
Step 2:
Melt dark chocolate in microwave-safe bowl in 30-second intervals, stirring between each, or using double boiler. Set aside to cool slightly.
Step 3:
Add cocoa powder, powdered sweetener, coconut milk, melted MCT oil, vanilla extract, and sea salt to avocados. Process until completely smooth, about 2-3 minutes, scraping sides as needed.
Step 4:
Add melted chocolate and optional heavy cream. Process for another 1-2 minutes until silky smooth and fully incorporated.
Step 5:
Divide mousse into serving dishes and refrigerate for at least 2 hours before serving.
Q: Can I make this ahead of time?
A: Yes, prepare up to 24 hours in advance and keep refrigerated.
Q: Why did my mousse turn brown?
A: Avocado oxidation is normal. Use plastic wrap pressed directly onto surface to minimize browning.
Q: Is this actually keto-friendly?
A: Yes, with only 1g net carbs per serving (8g total - 7g fiber), it fits keto macros perfectly.
• Choose avocados that yield slightly to gentle pressure for optimal creaminess.
• Monk fruit sweetener can be substituted with any keto-friendly powdered sweetener.
• Premium cocoa powder is crucial for best flavor - avoid raw cacao for this recipe.
• Store-bought sugar-free chocolate chips can replace dark chocolate if preferred.
• Recipe contains tree nuts (coconut) and dairy (if using heavy cream).
• All ingredients should be at room temperature for smoothest results.
Serve chilled. Optionally garnish with fresh berries, mint leaves, or a light dusting of cocoa powder.
Store in airtight container in refrigerator for up to 3 days. Press plastic wrap directly onto surface to prevent oxidation.
Allow all ingredients to reach room temperature before beginning. Prepare at least 2 hours before serving to allow proper setting time.
- Use perfectly ripe avocados to avoid any green or bitter taste
- Process mixture longer than you think necessary for ultimate smoothness
- Taste and adjust sweetness before final chilling
For dairy-free version, omit heavy cream and increase coconut milk. For mint chocolate variation, add 1/4 teaspoon peppermint extract.
Serve with unsweetened coffee, espresso, or herbal tea. Pairs well with fresh raspberries or strawberries.
Year-round, best when avocados are in peak season
Contains tree nuts (coconut) and dairy (if using heavy cream). May contain traces of soy from dark chocolate.
