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Avocado Chocolate Mousse with Macerated Berries

This recipe creates a luxurious avocado chocolate mousse, offering a surprisingly rich and creamy texture. It involves blending avocados with melted chocolate and other ingredients, then gently folding in whipped egg whites. Served chilled with vibrant macerated berries and a dollop of whipped cream, it's a naturally decadent dessert.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Servings: 4 people
Course: Snack
Cuisine: American
Calories: 3258
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Food Processor
  • 1 Electric Mixer Hand or Stand Mixer
  • 2 Mixing Bowls One large, one medium
  • 1 Microwave-safe Bowl Alternatively, a small saucepan and heatproof bowl for a double boiler
  • 1 Rubber Spatula

Method
 

  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.

Notes

1. For the silkiest mousse, ensure avocados are perfectly ripe and blend them thoroughly until absolutely smooth before adding other ingredients. Scrape down the sides of the food processor frequently.2. When folding in egg whites, incorporate them in stages. Start by lightening the chocolate mixture with one-third of the egg whites to loosen it, then gently fold in the rest. Avoid over-mixing to retain the airy texture.3. The quality of chocolate significantly impacts the final flavor. Opt for a good quality semisweet chocolate. For a richer, less sweet mousse, consider using dark chocolate with a higher cocoa percentage.4. Macerating the berries allows their juices to release, creating a flavorful syrup that complements the mousse. A pinch of salt enhances the sweetness and acidity.