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.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Scarlett Smorynski