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Chocolate Mousse Minis

Chocolate Mousse Minis

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 15 servings 1x
  • Category: Dessert
  • Method: Blend
  • Cuisine: American


  • 1/4 cup chopped dark chocolate
  • 1/4 cup heavy cream
  • 2 medium-sized ripe avocados, mashed
  • 1/4 cup honey
  • 1/4 cup dark process cocoa powder
  • 11/2 teaspoons turbinado sugar (you can use regular sugar also)
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon cayenne pepper
  • Pinch of sea salt
  • 1 pkg. thaw and serve mini phyllo cups
  • Fresh red raspberries
  • Powered sugar for dusting, if desired


  1. Place chopped chocolate in a small microwave safe bowl and microwave for 1 to 1 1/2 minutes stirring until smooth. Set aside to cool for 5 minutes.
  2. Combine the cooled chocolate and the next eight ingredients in a blender or food processor and blend until smooth. Refrigerate until chilled to firm it up (about 40 minutes).
  3. Place mousse into a pastry bag fitted with a large star tip and pipe the mousse into pre-made phyllo cups.
  4. Top with a fresh raspberry. Dust with powered sugar if desired.

Keywords: avocado, chocolate, dessert, mini, phyllo cups