Avocado White Chocolate Mousse

Assembly:

1. Melt chocolate in small heavy bottomed saucepan over low heat, stirring constantly with whisk. Set aside.
   
   
2. Peel, seed, and dice avocado. Puree in bowl of food processor. Add milk and puree until smooth.
   
   
3. Add melted chocolate to pureed avocado, milk mixture. Process well to combine.
   
   
4. Beat egg whites until light and fluffy. Fold half of egg whites into avocado chocolate mixture. Gently blend to combine with rubber spatula. Fold in remaining half of egg whites, blending gently but thoroughly.
   
   
5. Place in serving containers and refrigerate. Top with Mascarpone whipped cream to serve.
   
   

*Dark chocolate can be substituted for white chocolate. Melt 5 oz. of dark chocolate with 1 Tbs. of honey. Follow above directions.

Mascarpone Whipped Cream

1. Whip 1 Cup of whipping cream until thick and silky but not holding peaks.
   
   
2. Add 4 oz. of mascarpone and 2 Tbs. of honey.
   
   
3. Beat until soft peaks form.
   
   
4. Refrigerate until ready to use.