Avocado Chocolate Mousse with Macerated Berries

Total Time:
2 hr 20 min
15 min
2 hr
5 min

4 to 6 servings

  • 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
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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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    This recipe is featured in:

    Rachael Ray's Kids Cook-Off