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.