Avocados are the secret ingredient in this creamy, decadent dark chocolate mint mousse. Full of healthy fats, fiber, and potassium, it nourishes your body, yet is so rich and velvety, it feels like a total indulgence.
I first made a version of this mousse for a NYE dinner part a few years ago and it has since become one of my go-to dinner party/holiday party desserts. I honestly can’t remember where I first got the recipe for chocolate avocado mousse (don’t you hate when that happens?), but it has morphed over the years since (full disclosure) I’m not one to follow recipes exactly as they are written. This year, I decided in the spirit of all things peppermint in December, it only made sense to make a peppermint version. Hello flavor of the holidays.
There are so many things I love about this mousse that keeps me coming back time and time again. First, it only takes 10 minutes to make (Ok maybe 15 or 20 when you include putting it in the fancy wine glasses, because let’s be honest, I’m not the most graceful at this task). It does not require any oven time, which is key when hosting a dinner party AND it can be made up to 3 days ahead of time, which means one less thing to worry about when your guests arrive.
It suits most dietary needs for anyone with allergies or food intolerances (gluten-free, vegan/dairy-free), which in today’s world never hurts. And in my opinion, a few bites of something chocolate is the perfect way to end to a meal. (If you disagree, we probably shouldn’t be having dinner together – kidding!)
Ok, so now that I’ve convinced you that you NEED this on your holiday party or NYE table, let’s get to the recipe. Happy Holidays!
Vegan Dark Chocolate Mint Mousse
- 1/4 cup pitted dates
- 1 cup chopped dark chocolate (I’ve used either 60% cacao chocolate chips or chopped up a dark chocolate bar)*
- 2 ripe medium avocados
- 1 Tbsp + 1 tsp cacao powder (I use Navitas, but you could also use Dark Cocoa Powder)
- 1/3 cup unsweetened almond milk
- 1 tsp peppermint extract
- Optional toppings: pomegranate arils, berries, cacao nibs, coconut flakes, fresh mint sprigs
Soak dates in warm water for about 5 minutes. You can skip this step if your dates are very soft.
While dates are soaking, melt chocolate over a double broiler or in a small saucepan, stirring consistently as chocolate starts to melt. As soon as it’s mostly melted, remove from heat (otherwise it will burn). You can also do this in the microwave, but heat in short increments (maybe 15-30 seconds) and watch closely to keep from burning.
Drain dates if soaking and then add all ingredients to a high speed blender or food processor and blend until smooth. If it doesn’t get to a smooth, velvety texture easily, add 1-2 tbsp of additional almond milk to help blend.
Serve in stemless wine glasses or other dessert bowls. Top with optional toppings.
Note: if making ahead, you can cover individual wine glasses with plastic wrap or put in an airtight container and store in the refrigerator for up to 3 days.
*If making vegan, make sure to choose a vegan chocolate.