Mexican Chocolate Mousse Recipe

I can’t stand avocados.  I feel like I’m eating slime.  But they are good for me, so I spread them all mushed up on my morning toast, with so many added flavourings that I can’t actually taste the avocado anymore.  I’ve now discovered a much MUCH nicer way to get my serve of ‘good’ dietary fats, and it’s in the form of this decadent dessert.  It’s not particularly sweet, is raw (so no cooking – yay!), is super-easy (just chuck everything into a food processor), and most importantly – it does NOT taste of avocado!  If you didn’t know it was in there, you wouldn’t believe me.

I also plan to make a more sweet version of this, minus the chilli and cinnamon, and with the addition of agave nectar.  Of course, I’ll let you know how that one goes too.

Mexican Chocolate Mousse Fast Recipe

Serves 4 (but I think it should serve 6, it’s really rich and I couldn’t eat a whole serve in one go – but my husband did…)


  • 1 large ripe avocado, pitted
  • 8 Medjool dates, soaked for at least 1 hour
  • 4 heaped tablespoons cocoa powder
  • 1 1/2  teaspoons cinnamon
  • 1/2 teaspoon chilli powder
  • 1/2 cup water


In a food processor, combine all ingredients except water. With the processor running, drizzle in water, stopping to scrape sides of bowl if need be, until smooth and creamy.

Done!  Told you it was easy 🙂  I’ve served mine in champagne saucers, plopped three dark-chocolate coated blueberries in each one, then sprinkled them with vanilla sugar.

Customizing this mousse is a breeze if you’re not in the mood for a chocolaty treat. Here are a few favorite variations (I have not tried any of these):

  • For lemon pudding: Omit cocoa, chilli powder, and cinnamon, and add the zest and juice of one lemon
  • For vanilla pudding: Omit cocoa, chilli powder, and cinnamon, and add  teaspoon vanilla and a touch of sea salt
  • For Harvest pudding: Omit cocoa and chilli powder, and add one baked sweet potato

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