Recipe courtesy of Scarlett Smorynski
Avocado Chocolate Mousse with Macerated Berries
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 543
- Total Fat
- 33
- Saturated Fat
- 11
- Carbohydrates
- 67
- Dietary Fiber
- 16
- Sugar
- 47
- Protein
- 8
- Cholesterol
- 3
- Sodium
- 712
- Total: 2 hr 20 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 5 min
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
- 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.