Avocado Chocolate Mousse with Macerated Berries
- 6 ounces semisweet chocolate chips (about 1 cup)
- 4 large egg whites
- 4 medium Haas avocados, peeled and pitted
- 1/2 cup agave or honey
- 1/3 cup coconut milk
- 1/4 cup cocoa powder
- 1 tablespoon vanilla extract
- Kosher salt
- 1 1/2 cups quartered strawberries
- 3/4 cup raspberries
- 3 tablespoons sugar
- 1 tablespoon orange zest, plus more for garnish
- 1/2 orange, juiced
- Whipped cream, for serving
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.