Silky vegan chocolate mousse cups made with ripe avocados, dark cocoa, and plant-based cream. Packed with heart-healthy fats and natural sweetness from bananas, this guilt-free dessert delivers rich flavor without refined sugar or dairy.
2 medium ripe avocados
2/3 cup unsweetened Dutch-processed cocoa powder
1 tsp vanilla bean paste
2 tbsp ground flaxseed
1/2 cup non-dairy milk (almond or oat)
Peel avocados and scoop flesh into a blender
Add cocoa powder, vanilla, flaxseed, and non-dairy milk
Blend on high until fully smooth texture forms
Scrape sides and add more liquid if needed
Pour mixture into 6 silicone mousse cups
Refrigerate at 40°F (4°C) 1 hour 30 minutes
Let sit 10 minutes before serving cold
Use super-ripe avocados for best texture
70-85% cacao balances bitterness
Whisk for 15 seconds after blending to aerate
Substitute frozen banana slices (1/2 cup) for natural sweetness
Serve in chilled glasses for optimal cold temperature
Avoid over-blending to prevent air bubbles
Do not skip flaxseed (replaces egg whites)
Find it online: https://flavoornote.com/decadent-chocolate-mousse-cups-recipe/