Gordon Ramsay’s avocado chocolate mousse is made with just four ingredients: ripe avocados, raw cacao powder, honey and vanilla. No eggs, no cream, no cooking. Blend everything together, chill for an hour and serve. 147 calories per serving. From Ultimate Fit Food, serves 8.
Ramsay writes: “It’s made with avocado, which may sound strange, but it has a silky, creamy texture which really works with the chocolate. The result is a surprisingly decadent pudding that is so much better for you than the egg-based classic.” His tip for sceptics: “Don’t tell them until they’ve finished it. They’ll never guess.”
The texture depends entirely on the avocados. They must be fully ripe, soft enough that your thumb leaves a dent. Underripe avocados won’t blend smooth and leave a grainy, chalky mousse. Overripe ones with brown spots taste bitter and fight the chocolate instead of carrying it.
Gordon Ramsay Avocado Chocolate Mousse
Course: DessertCuisine: BritishDifficulty: Easy8
servings10
minutes147
kcal10
minutesFrom Ultimate Fit Food: a four-ingredient chocolate mousse using avocado instead of eggs and cream. Blend, chill, serve. 147 calories per serving and nobody will guess the avocado is there.
Ingredients
2 large ripe avocados, peeled and stoned
3-4 tbsp runny honey, to taste
1 tsp vanilla extract
50g (2 oz) raw cacao powder
Directions
- Blend the avocado: Put the avocados into a food processor and blend until completely smooth. No lumps.
- Add the flavour: Add 3 tablespoons of honey with the vanilla and cacao powder. Blend again until fully combined. Taste and add more honey if needed.
- Chill and serve: Spoon the mousse into 8 shot glasses or small wine glasses. Chill in the fridge for at least 1 hour before serving.
FAQs
Can you taste the avocado?
No. Ramsay is confident: “If you think people will turn their noses up when they hear about the avocado, don’t tell them until they’ve finished it. They’ll never guess.”
The cacao powder is strong enough to mask the avocado completely. All you taste is rich, dark chocolate. The avocado provides the body and creaminess that eggs and cream normally give.
Why raw cacao powder and not cocoa?
Raw cacao powder is less processed than standard cocoa. It’s darker, more bitter and has a stronger chocolate flavour, which matters when there are only four ingredients.
You can use regular cocoa powder but add an extra tablespoon of honey to balance the difference. Look for brands that say “raw” or “100% cacao” on the label.
How do you measure honey without wasting it?
Ramsay includes a specific tip: “If you coat the measuring spoon with a thin layer of flavourless oil like groundnut, it will slip right off, ensuring that the right amount of honey makes it into your cooking.”
Without the oil, half the honey stays stuck to the spoon.
How long does it keep?
The mousse holds in the fridge for about 24 hours. After that the avocado starts to oxidise and the colour turns slightly grey-green at the edges. Still safe to eat but looks less appealing.
Cover each glass tightly with cling film pressed directly onto the surface. This keeps air out and slows the colour change.
Is this actually healthy?
At 147 calories per serving with 10g of fat, 6g of sugar and 3g of protein, it’s significantly lighter than a traditional chocolate mousse. No saturated fat from cream, no cholesterol from egg yolks.
Ramsay positions it as a dessert for people who “like a hit of sweet at the end of a meal” without the heaviness. Not a health food, but genuinely better for you than the classic version. The white chocolate mousse from Ultimate Home Cooking sits somewhere between: lighter than the dark version but richer than this one.
