Oh em gee this is DELICIOUS! 


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.