Chocolate Avocado Mousse
How to Make Chocolate Avocado Mousse
- Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside.
- Purée the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture.
- Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites.
- Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.