Avocado-Chocolate Mousse with Sea Salt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, creamy dessert made with ripe avocados and dark chocolate, finished with a sprinkle of flaky sea salt for perfect balance. This international-inspired desserts ready in about 15 minutes layers ripe avocados, dark chocolate, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (11 ratings) Prep: 15 min Serves 4 International cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 3 oz dark chocolate in a double boiler over simmering water, stirring until smooth. Let cool for 5 minutes.
  2. Step 2: Cut 2 ripe avocados in half, remove pits, and scoop flesh into a food processor. Add cooled melted chocolate, 1/4 cup maple syrup, 2 tbsp cocoa powder, 1 tsp vanilla extract, and 1/4 tsp sea salt.
  3. Step 3: Blend on high for 2-3 minutes until completely smooth and silky, scraping down sides as needed, until no visible avocado bits remain.
  4. Step 4: Divide mixture into 4 serving glasses or ramekins. Cover and refrigerate for at least 4 hours until firm and chilled.
  5. Step 5: Before serving, garnish each portion with 1 fresh mint leaf and a light sprinkle of flaky sea salt for contrast.

Frequently asked questions

How long does Avocado-Chocolate Mousse with Sea Salt take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Avocado-Chocolate Mousse with Sea Salt?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Avocado-Chocolate Mousse with Sea Salt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado-Chocolate Mousse with Sea Salt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Avocado-Chocolate Mousse with Sea Salt?

International desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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