Cocoa-Avocado Mousse

Let's Cook

1. Step 1.

   In the bottom of a double boiler over medium heat, bring water to a boil. In the top of the double boiler, combine 1 shot of espresso (or 1 teaspoon instant espresso powder), ½ cup coconut whipping cream, 1 teaspoon vanilla extract, and 2 tablespoons Dutch cocoa powder. Slowly stir in 8 ounces sugar-free dark chocolate chips until completely melted and smooth.

2. Step 2.

   Lift the top of the double boiler off the bottom and set on the counter to cool slightly, about 3 minutes. The chocolate mixture should still be warm to the touch and smooth.

3. Step 3.

   Whisk 4 large egg yolks into the warm chocolate mixture until smooth and fully incorporated.

4. Step 4.

   Transfer the chocolate-egg yolk mixture to a food processor. Add the peeled and mashed avocado pulp from 2 medium ripe avocados. Pulse and purée until uniform and combined. Spoon the mixture into a large bowl and set aside.

5. Step 5.

   In a separate chilled mixing bowl, using a wire whip or a stand mixer fitted with the whip attachment, whip the remaining ½ cup chilled coconut whipping cream with 2 tablespoons agave nectar or honey until soft to medium peaks form. Set aside.

6. Step 6.

   In a clean bowl, using a stand mixer, hand mixer, or by hand, whip 4 large egg whites with a pinch of sea salt until stiff peaks form.

7. Step 7.

   Using a rubber spatula, alternately and gently fold the whipped coconut cream, the whipped egg whites, and the chocolate-avocado mixture together until everything is incorporated and the mixture is uniform.

8. Step 8.

   Transfer the mousse to individual serving cups or glasses, cover with plastic wrap, and refrigerate to set for at least 2 hours before serving.