Chocolate-Avocado Mousse

Method

1. Break chocolate and roughly chop and put into a heatproof bowl. Put in the microwave and heat on medium for about 40 seconds to start with, take out to stir. Repeat for another 40 seconds and stir. Finally repeat heat for 30 seconds or until chocolate is completely melted and has a smooth consistency.
2. In food processor bowl, add avocado, coconut milk, cocoa and honey, and process until smooth. Pour the mixture into a bowl, add cooled chocolate and fold gently to combined.
3. Beat 2 egg whites until soft peaks form. Fold into chocolate mixture. Transfer to a serving dish tray and chill for 2 hours or until firm.
4. Meanwhile, mash one-third of the boysenberries in a small bowl. Top mousse with boysenberries sauce and remaining berries and serves.
5. Variation: You can use any fresh or frozen fruit. Sprinkle nuts on top too!