A rich, smooth chocolate mousse made better with the addition of avocado which adds a whole new dimension to the fluffy texture. You can also bake some lovely little coconut biscuits which compliment the whole shebang nicely. It's also dairy free and gluten free!
Preheat an oven to 180℃.
Beat the egg with the coconut and sugar required for the biscuits and the optional cayenne. Spoon 1 teaspoon blobs onto a silicon mat lined baking tray. Bake for 10 minutes until just golden around the edges and set. Remove from the oven and allow to cool on the tray… they will set up more as they cool.
Open the chilled tin of coconut milk and scoop out the coconut cream which would have risen and set at the top of the tin. (Save the liquid for another recipe: curries or soups!) De-stone and scoop the flesh from the avocados. Melt the dark chocolate in a bowl over a pan of simmering water or in a microwave.
In a stand mixer with whisk attachment whip the egg whites in a clean bowl until you have stiff peaks. In a blender blitz the avocado, coconut cream, melted chocolate, vanilla and honey until smooth. Transfer the smooth chocolate mixture into a bowl and fold in the whisked egg whites. Spoon into smart serving glasses or ramekin dishes (using a piping bag can be easier and neater) and chill in the fridge to set for at least a couple of hours.
Serve the chocolate mousse with a scattering of desiccated coconut, optional cocoa nibs and coconut biscuits or two. Makes 6