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12 oz Bittersweet Chocolate
2 tsp Ground Cinnamon
1 tsp Chili Powder
3/4 cup Light Brown Sugar
1 Large ripe Hass avocado (pitted and peeled)
6 Egg Whites
2 tsp Ground Cinnamon
1 tsp Chili Powder
3/4 cup Light Brown Sugar
1 Large ripe Hass avocado (pitted and peeled)
6 Egg Whites
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 wine glasses and refrigerate for at least 1 hour, or covered overnight.
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