Avocado Chocolate Mousse with Macerated Berries

Total Time:
2 hr 20 min
15 min
Inactive Prep:
2 hr
5 min
4 to 6 servings



Melt the chocolate in the microwave or over a double boiler. Set aside to cool slightly.

Beat the egg whites until stiff peaks form; set aside.

In a food processor fitted with the blade attachment, blend the avocados until very smooth, scraping down sides if necessary. Add the melted chocolate, agave, coconut milk, cocoa powder, vanilla and 1 teaspoon salt. Blend until smooth and uniform in texture, then transfer to a large bowl. Using a rubber spatula, fold in one-third of the egg whites to the chocolate mixture. Gently fold in the remaining two-thirds egg whites just until combined. Avoid over-mixing. Transfer the mousse to serving bowls and chill until set, at least 2 hours, depending on the size of the serving bowls.

In a medium bowl, combine the strawberries, raspberries, sugar, orange zest, orange juice and a pinch of salt.

To serve, top each bowl with some macerated berries, whipped cream and some orange zest.