2 small or 1 large Avocado
1/3 cup (80 ml) Milk
2 cups (200 g) Dark Chocolate
1 tablespoon Cocoa Powder
3 tablespoons Honey
Melt the dark chocolate over a double boiler stirring until completely melted.
Remove from heat and leave to cool while preparing the remaining ingredients.
Cut avocados in half and remove pip and skin.
Place into a food processor with the milk, honey, sifted cocoa powder, and melted chocolate.
Blend until the mousse comes together.
At first it will look crumbly and separated.
If you would like a thinner mousse consistency just add more milk.
Serve in ramekins with mint leaves, strawberries and grated chocolate.
This mousse should last in the refrigerator for a few days.