Chocolate Avocado Mousse with Chili and Sea Salt

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A rich, hidden-vegan chocolate mousse that uses creamy avocado, spiced gently with chili powder and finished with a sprinkle of flaky sea salt. This recipe (vegan, gluten free), ready in about 10 minutes, layers 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 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.

Ingredients

• 2 medium, peeled and pitted ripe avocados
• 1/3 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground chili powder
• 1/4 tsp, plus extra for garnish sea salt flakes
• 2 tbsp unsweetened almond milk

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a food processor, combine 2 peeled and pitted ripe avocados, 1/3 cup unsweetened cocoa powder, 1/4 cup pure maple syrup, 1 tsp vanilla extract, 1/4 tsp ground chili powder, 1/4 tsp sea salt flakes, and 2 tbsp unsweetened almond milk.
2. Step 2: Blend on high speed for 2-3 minutes until the mixture is silky smooth and creamy, scraping down the sides as needed.
3. Step 3: Taste and adjust sweetness or chili heat if desired by adding more maple syrup or chili powder.
4. Step 4: Spoon the mousse into serving dishes and refrigerate for at least 1 hour to chill and set.
5. Step 5: Before serving, sprinkle a pinch of sea salt flakes on top to enhance the chocolate and chili flavors.