Brazilian Chocolate Avocado Mousse with Crispy Coconut Tuile & Fresh Berries

Ingredients

• 2 whole ripe avocados, halved and pitted
• 3 tbsp unsweetened cocoa powder, high-quality dark cocoa
• 0.5 cup Greek yogurt, adds protein and tanginess
• 3 tbsp honey, adjust sweetness to taste
• 1 tsp vanilla extract
• 0.25 tsp sea salt, enhances chocolate flavor
• 0.5 cup shredded unsweetened coconut, for tuile topping
• 1 whole egg white, for coconut tuile binding
• 1 tbsp all-purpose flour, for tuile structure
• 1.5 cups fresh mixed berries, raspberries, blueberries, strawberries
• 2 tbsp dark chocolate shavings, optional garnish

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Make the coconut tuile: Combine shredded coconut, egg white, 1 tbsp honey, flour, and pinch of salt in a small bowl. Mix until evenly coated. Spread thin on prepared baking sheet in small clusters (about 2-inch rounds).