Name: Avocado Chocolate Mousse with Macerated Berries
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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.

Avocado Chocolate Mousse with Macerated Berries

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