Oh em gee this is DELICIOUS!
CHOCOLATE AVOCADO MOUSSE
Adapted from Giada de Laurentis
1/2 cup crushed dark chocolate
1/2 cup plus 2 tablespoons full fat coconut milk, room temperature
4 medium-sized ripe avocados, with pits and skins removed
1/2 cup honey
1/2 cup dutch process cocoa powder
1 tablespoon raw sugar
1 tablespoon vanilla extract
1/4 teaspoon ground red pepper
sea salt to taste (between a pinch and 1/2 teaspoon)
Begin by melting down the chocolate in the top of a double boiler until smooth, stirring constantly. Set aside to cool for 5 minutes.
Combine all the ingredients in a blender or food processor and blend until smooth. Refrigerate until chilled to firm it up (about 40 minutes), then you can either serve as-is, or scoop the mousse into a frosting bag fitted with a large star tip and pipe the mousse into small serving bowls. Serve immediately.