It sounds like something from a wellness blog, but there is a good reason behind it: avocado is creamy by nature and bland enough to disappear completely under the chocolate. What you taste is chocolate. Do use properly ripe ones though, half-firm avocados stay stringy and no blender will fix that.
Melt the chocolate over a pan of simmering water or in the microwave.
Scoop the flesh of the avocados into a blender.
Add the melted chocolate, cocoa powder, honey, milk and a pinch of salt.
Blend to a smooth, creamy mixture.
Divide between glasses and let it set in the fridge for at least 30 minutes.
A pinch of salt and a splash of strong coffee deepen the chocolate flavour. For a firmer mousse, give it an hour in the fridge. This one has to be eaten the same day: avocado discolours, and after a night the top takes on a grey haze even though there is nothing wrong with it.
Or press the button and let it surprise you.
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