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Recipe courtesy of Scarlett Smorynski

Avocado Chocolate Mousse with Macerated Berries

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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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


  1. Melt the chocolate in the microwave or over a double boiler. Set aside to cool slightly. 
  2. Beat the egg whites until stiff peaks form; set aside. 
  3. 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. 
  4. In a medium bowl, combine the strawberries, raspberries, sugar, orange zest, orange juice and a pinch of salt. 
  5. To serve, top each bowl with some macerated berries, whipped cream and some orange zest.