Avocado chocolate mousse egg

I actually planned to do something completely different and then all of a sudden I had the idea for this recipe! And after a bit of trial and error it turned out fantastic. This vegan avocado chocolate mousse recipe is perfect to impress your guests at Easter or anytime. You only ned 5 ingredients which you can all find in your local supermarket and nothing goes to waste, even the avocado skins are put to good use.

The chocolate mousse is spooned into chocolate shells that are made using the skin of the avocados, you don't even have to buy moulds for this recipe.

So if you are looking for a vegan chocolate recipe that's fairly healthy and that even your kids will enjoy, look no further. It was surprisingly easy to make as well. And it's also quite cheap, using only 5 ingredients.

If you like this video, check out my other videos on my youtube channel:


Avocado chocolate mousse egg

This dessert is a great recipe to impress your guests. And it doesn't even take long to prepare. I would recommend to eat it on the same day though as I am not sure how long the avocado mousse will stay fresh.

avocado chocolate mousse eggs

I thought the chocolate shells looked really pretty. All you have to do is clean halved avocados and then spoon some melted chocolate into the skins. Let cool down and harden, remove the skin and you have those pretty shells.

avocado chocolate mousse eggs

The avocado chocolate mousse only needs 4 ingredients and tastes absolutely divine.

avocado chocolate mousse eggs

This is a great treat, especially for Easter! Enjoy!

Phil from Exceedinglyvegan

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Vegan recipes

INGREDIENTS (4 avocado chocolate eggs):

  • 2 ripe and soft avocados
  • 150g dark chocolate
  • 60g brown sugar
  • 25g cacao powder
  • 2 tsp vanilla extract

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Get 2 ripe and soft avocados and cut them in half. Make sure you keep the skin intact as you will need it later.

Deseed the avocado, scoop out all the flesh (put aside) and clean out the skins well. Put skins aside.

Heat up 150g of dark chocolate in a bain marie (you can also use a microwave, but be very careful not to overheat the chocolate, best to take it out until it's melted completely and then stir a few times until the last solid bits melt).

Now spoon the melted chocolate into the avocado skins. Swirl the chocolate around with a spoon to make sure the sides are covered well.

Put into the freezer until hardened - takes less than 30 minutes.

In the meantime make the avocado chocolate mousse.

To a food processor add the avocado flesh you scooped out before, 60g of brown sugar (or to taste), 25g of cacao powder (or to taste) and 2 tsp of vanilla extract.

Blend well until you get a smooth mousse.

Take the chocolate avocados out of the freezer and carefully remove the avocado skins.

Spoon the avocado chocolate mousse into the chocolate shells.

Serving tip: Serve with a mint leave and a raspberry or strawberry on top. You could also sprinkle some crushed pistachios on top. Enjoy!

And if you like vegan chocolate recipes also try my 3 ingredientschocolate ice cream.

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