This Chocolate Hazelnut Avocado Mousse is a surprisingly healthy but decadent dessert, made from avocados, hazelnut butter, maple syrup, chocolate almond milk, and cocoa powder. Top it all off with a healthy dollop of homemade coconut whipped cream, hazelnuts, and dark chocolate. This result is a delicious, creamy, healthy, filling, dairy-free, and keto, vegan, and plant-based friendly dessert.
Why You’ll Love this Chocolate Hazelnut Avocado Mousse
Flavor: is there a better pairing than chocolate and hazelnut? Okay maybe chocolate and peanut butter, but that’s not what’s going on here. This mousse doubles (well triples) down on the chocolate with cocoa powder, chocolate almond milk AND chopped dark chocolate topping. Plus hazelnut butter and chopped hazelnuts give this mousse a decadent, nutty hint of Nutella taste.
Texture: avocados are the hero of this recipe, lending a thick and creamy texture to the mousse. And it’s topped off with a silky smooth, airy coconut whipped cream.
Healthy: avocados and hazelnut butter are full of healthy, plant-based fats. Avocados replace typical heavy cream that’s used in most mousse recipes, resulting in a much healthier dessert. Plus, we used maple syrup as a natural sweetener, making this mousse refined sugar free. This recipe is also dairy-free and keto, vegan, and plant-based friendly.
Easy: this recipe takes at most 10 minutes and 10 ingredients to whip up, making it super fast and easy.
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How to Make Chocolate Hazelnut Avocado Mousse
Chocolate Hazelnut Avocado Mousse
Cut the avocados in half and remove the pit. Scoop the avocado out of the shell and transfer to a food processor.
Add hazelnut (or almond) butter, cocoa powder, maple syrup, almond milk, vanilla extract, espresso powder and sea salt to the food processor. Blend until smooth, about 1 minute, scraping down the sides occasionally.
Divide the mousse into four small cups and refrigerate while you make the coconut whipped cream.
Quick Tip: You can make your own small-batch hazelnut butter. We like to make a hazelnut-almond butter mixture, made from 1/2 cup of almonds and 1 cup of hazelnuts. Or you can do a full 1 1/2 cups of hazelnuts. Simply add the nuts to the food processor and blend until smooth. It will take awhile, so be patient. Repeat blending and scraping down the sides. Eventually the nuts will form a smooth paste. No oil or additives needed.
Coconut Whipped Cream
Chill the coconut cream or coconut milk overnight. Chill a stand mixing bowl for 10 minutes before making the whipped cream.
Spoon out the thick, solid layer of coconut cream, leaving behind the white liquid (you can reserve it for smoothies).
Whip the coconut cream for 30 seconds using the whisk attachment in a stand mixer or using a handheld electric mixer. Fold in the confectioner’s sugar and mix another 30 seconds until smooth. Be careful not to over-mix, as it can result in separation.
Transfer the coconut whipped cream to a bowl and refrigerate to help set up a little more (depending on how well your cream fluffed up, this may not be necessary).
If you’d like more tips on how to make the best coconut whipped cream, check out Minimalist’s Baker’s post.
Top chocolate avocado mousse cups with a generous dollop of coconut whipped cream. Sprinkle chopped dark chocolate and hazelnuts over the whipped cream. Enjoy!
How to Store Avocado Mousse
Store mousse in an air-tight container in the refrigerator for up to 3 days. Due to being made from avocados, which oxidize easily, this mousse does not keep long. We recommend modifying your batch to minimize leftovers, as needed.
Let us know what you think about this recipe for Chocolate Hazelnut Avocado Mousse by dropping a comment and/or rating below! We love to hear from you.
Check out our other healthier desserts:
- Chocolate Almond Butter Bars
- Dark Chocolate Cranberry Walnut Cookies
- Healthy Avocado Brownies
- Quinoa Walnut Brownie Bites
Chocolate Hazelnut Avocado Mousse
Ingredients
Chocolate Hazelnut Avocado Mousse
- 2 large avocados, pitted (or 3 small Hass avocados)
- ¼ c hazelnut or almond butter (see notes below)
- ¼ c cocoa powder
- ¼ c maple syrup
- ¼ c chocolate (or vanilla) unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp espresso powder
- pinch sea salt
- 3 Tbsp dark chocolate, chopped (garnish) (vegan)
- 3 Tbsp hazelnuts, chopped (garnish)
Coconut Whipped Cream
- 1 can coconut cream or full fat coconut milk, chilled 24 hours
- ½ c confectioner's sugar (optional)
Instructions
Chocolate Hazelnut Avocado Mousse
- Cut the avocados in half and remove the pit. Scoop the avocado out of the shell and transfer to a food processor.
- Add hazelnut (or almond) butter, cocoa powder, maple syrup, almond milk, vanilla extract, espresso powder and sea salt to the food processor. Blend until smooth, about 1 minute, scraping down the sides occasionally.
- Divide the mousse into four small cups and refrigerate while you make the coconut whipped cream.
Coconut Whipped Cream
- Chill the coconut cream or coconut milk overnight. Chill a stand mixing bowl for 10 minutes before making the whipped cream.
- Spoon out the thick, solid layer of coconut cream, leaving behind the white liquid (you can reserve it for smoothies).
- Whip the coconut cream for 30 seconds using the whisk attachment in a stand mixer or using a handheld electric mixer. Fold in the confectioner's sugar and mix another 30 seconds until smooth. Be careful not to over-mix, as it can result in separation.
- Transfer the coconut whipped cream to a bowl and refrigerate to help set up a little more (depending on how well your cream fluffed up, this may not be necessary).
- Top chocolate avocado mousse cups with a generous dollop of coconut whipped cream. Sprinkle chopped dark chocolate and hazelnuts over the whipped cream. Enjoy!
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