Baked Chocolate-Avocado Mousse with Coconut Whipped Cream
Silky smooth chocolate mousse made creamy with ripe avocados, baked lightly for depth, and topped with airy coconut whipped cream for a dairy-free dessert delight. This american-inspired desserts (vegan, gluten free) ready in about 30 minutes layers medium, peeled and pitted ripe avocados, unsweetened cocoa powder, pure 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 280 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.
Ingredients
- 2 medium, peeled and pitted ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup, chilled overnight full-fat coconut milk
- 2 tbsp powdered sugar
- 2 tbsp for garnish dark chocolate shavings
Instructions
- Step 1: Preheat oven to 325°F. In a blender, combine 2 medium peeled and pitted avocados, 1/2 cup unsweetened cocoa powder, 1/3 cup pure maple syrup, 1 tsp vanilla extract, and 1/4 tsp sea salt. Blend until completely smooth.
- Step 2: Pour the avocado-chocolate mixture into 4 small ramekins or oven-safe dishes, dividing evenly. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Step 3: Bake for 15 minutes until the mousse firms slightly but remains creamy. Remove from oven and cool to room temperature, then refrigerate for at least 1 hour.
- Step 4: Meanwhile, scoop 1 cup chilled full-fat coconut milk (only the solid part) into a chilled bowl. Whip with 2 tbsp powdered sugar using an electric mixer on medium speed for 3-4 minutes until fluffy.
- Step 5: Serve the chilled mousse topped with dollops of coconut whipped cream and 2 tbsp dark chocolate shavings as garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Chocolate-Avocado Mousse with Coconut Whipped Cream take to make?
Total time is about 30 minutes (15 min prep + 15 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 Baked Chocolate-Avocado Mousse with Coconut Whipped Cream?
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 Baked Chocolate-Avocado Mousse with Coconut Whipped Cream?
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 Baked Chocolate-Avocado Mousse with Coconut Whipped Cream 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.
Is Baked Chocolate-Avocado Mousse with Coconut Whipped Cream vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
