Chocolate Avocado Mousse
Featured Pinch Tips Video
- 12 oz
- good quality bittersweet chocolate, chopped
- 2 tsp
- ground cinnamon
- 1 tsp
- chili powder
- 1 large
- ripe hass avocado, pitted and peeled
- 3/4 c
- light brown sugar
- egg whites
1Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside.
2Purée the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture.
3Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites.
4Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.