This creamy Avocado Chocolate Mousse by Giada is prepared using avocados, bittersweet chocolate chips, unsweetened cocoa powder, light agave nectar, and unsweetened almond milk. This rich and smooth Avocado Chocolate Mousse recipe is a dessert that takes about 198 minutes to prepare and can serve up to 6 people.

Giada Avocado-chocolate Mousse Ingredients

• ½ cup of bittersweet chocolate chips (I like Ghirardelli)
• 4 large ripe avocados, chopped
• ½ cup of unsweetened cocoa powder
• ½ cup of light agave nectar
• 1 tbsp + 1 tsp of pure vanilla extract
• ¼ tsp of fine sea salt
• ⅓ cup of unsweetened almond milk
• Fresh raspberries for garnish

How To Make Giada Avocado-chocolate Mousse

1. Melt the Chocolate: Place your chocolate chips in a heat-proof bowl. Set the bowl over a small saucepan with barely simmering water. Stir it until the chocolate melts and looks smooth, which should take about 3 minutes. Once melted, set it aside to cool just a bit.
2. Blend Everything: In a food processor, combine the melted chocolate, chopped avocados, cocoa powder, agave nectar, vanilla extract, salt, and almond milk. Blend until everything turns super smooth and creamy, scraping down the sides of the bowl when needed.
3. Chill: Once blended, spoon the mousse into serving glasses or small bowls. Refrigerate for at least 3 hours, but you can keep it chilled for up to one day if prepping ahead.
4. Garnish and Serve: Right before serving, top each mousse with fresh raspberries for a pop of color and a little extra flavor. Then, dig in and enjoy!

Recipe Tips

• Add a touch of espresso powder: If you want to enhance the chocolate flavor even more, add ½ teaspoon of espresso powder to the mixture before blending everything together. It gives a deeper, richer taste.
• Ensure the avocados are perfectly ripe: Overripe avocados work best for this recipe. If they aren’t soft enough, you’ll end up with lumps, so it’s worth waiting for the avocados to soften.
• Chill your mousse longer for better texture: While 3 hours is the minimum, chilling the mousse for 6-8 hours will give you a much smoother and firmer texture, which I prefer for a more mousse-like consistency.
• Swap agave for honey or maple syrup: If you don’t have agave nectar on hand, you can substitute it with honey or maple syrup, but keep in mind this will alter the sweetness and the flavor slightly.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Chocolate Cherry Shortbread Cookies
• Giada Torta Caprese Recipe
• Giada De Laurentiis Chia Seed Pudding