Chocolate Avocado Mousse



Photography by Mieko Horikoshi
Course: Dessert
Servings: 6 People
Author: Jacquelyn Torres, Chef de Cuisine at the Wooden Crate at Lumeria, Maui


  • Pot
  • Bowl
  • Hand Blender or Food Processor


  • Cups Avocado Flesh
  • ¾ Cup Unsweetened Cocoa Powder
  • ¾ Cup Agave
  • ½ Tbsp. Pure Vanilla Extract
  • ¼ tsp. Kosher Salt
  • 3 fl. oz. Coconut Oil


  • Heat coconut oil to 130 degrees Fahrenheit, set aside. In a bowl, use a hand blender to blend the avocado flesh, cocoa powder, agave, vanilla extract, and salt (a food processor can also be used).
  • Slowly begin adding in the warm coconut oil and blend until smooth and shiny.
  • Put in the refrigerator to set for 2 hours.
  • Garnish with some of your favorite toppings like cacao nibs, toasted coconut, fresh berries, or tropical fruit.