Avocado Chocolate Mousse with Macerated Berries

1. 1

   Melt the chocolate in the microwave or over a double boiler.

2. 2

   Set aside to cool slightly.

3. 3

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

4. 4

   In a food processor fitted with the blade attachment, blend the avocados until very smooth, scraping down sides if necessary.

5. 5

   Add the melted chocolate, agave, coconut milk, cocoa powder, vanilla and 1 teaspoon salt.

6. 6

   Blend until smooth and uniform in texture, then transfer to a large bowl.

7. 7

   Using a rubber spatula, fold in one-third of the egg whites to the chocolate mixture.

8. 8

   Gently fold in the remaining two-thirds egg whites just until combined.

9. 9

   Avoid over-mixing.

10. 10

    Transfer the mousse to serving bowls and chill until set, at least 2 hours, depending on the size of the serving bowls.

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.

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