Mini Chocolate Avocado Mousse Cups with Sea Salt
Rich and silky chocolate mousse made with avocado for a healthy twist, served in bite-sized portions and finished with a hint of sea salt. This american-inspired desserts (vegan, gluten-free) ready in about 10 minutes layers ripe avocados, unsweetened cocoa powder, 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 150 calories and feeds 8, 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 (about 1 cup mashed) ripe avocados
- 1/3 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt flakes
- 2 tbsp, melted (optional for garnish) dark chocolate chips (70% cacao)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut, pit, and scoop flesh from 2 medium ripe avocados into a food processor or blender.
- Step 2: Add 1/3 cup unsweetened cocoa powder, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp sea salt flakes to the blender.
- Step 3: Blend on high speed for 2-3 minutes until smooth, creamy, and fully combined with no lumps.
- Step 4: Spoon the mousse evenly into 8 mini cups or ramekins and refrigerate for at least 1 hour to chill and firm.
- Step 5: Before serving, drizzle 2 tbsp melted dark chocolate over each mousse cup and sprinkle lightly with additional sea salt flakes for contrast.
Frequently asked questions
How long does Mini Chocolate Avocado Mousse Cups with Sea Salt take to make?
Total time is about 10 minutes (10 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 Mini Chocolate Avocado Mousse Cups 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 Mini Chocolate Avocado Mousse Cups 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 Mini Chocolate Avocado Mousse Cups with Sea Salt for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Mini Chocolate Avocado Mousse Cups with Sea Salt 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.
What others are saying
- ★★★★★
This is my new go-to dessert. The avocado makes it so healthy and the chocolate is rich without being too sweet.
- ★★★★★
Loved the creamy texture and the hint of sea salt! Made these for my daughter's birthday party and they were a hit.
- ★★★★★
My husband, who hates avocado, actually asked for seconds. The sea salt really elevated the flavor.
