12 oz good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Hass avocado, pitted and peeled
3/4 cup light brown sugar
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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