Recipe courtesy of Scarlett Smorynski
Save Recipe Print
Total:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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