Avocado Chocolate Mousse with Macerated Berries

• 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.
2. Set aside to cool slightly.
3. Beat the egg whites until stiff peaks form; set aside.
4. In a food processor fitted with the blade attachment, blend the avocados until very smooth, scraping down sides if necessary.
5. Add the melted chocolate, agave, coconut milk, cocoa powder, vanilla and 1 teaspoon salt.
6. Blend until smooth and uniform in texture, then transfer to a large bowl.
7. Using a rubber spatula, fold in one-third of the egg whites to the chocolate mixture.
8. Gently fold in the remaining two-thirds egg whites just until combined.
9. Avoid over-mixing.
10. Transfer the mousse to serving bowls and chill until set, at least 2 hours, depending on the size of the serving bowls.
11. In a medium bowl, combine the strawberries, raspberries, sugar, orange zest, orange juice and a pinch of salt.
12. To serve, top each bowl with some macerated berries, whipped cream and some orange zest.

chocolate chips, egg whites, avocados, honey, coconut milk, cocoa powder, vanilla, kosher salt, quartered strawberries, raspberries, sugar, orange zest, orange, cream

Taken from www.foodnetwork.com/recipes/avocado-chocolate-mousse-with-macerated-berries.html (may not work)