8fresh strawberries 7 for the vessels, 1 to chop and use as a topping
14squares of a dark chocolate bar cut in half
Garnish
Unsweetened coconut finely chopped
8whole strawberries
Instructions
Avocado Chocolate Mousse
Cut the avocado in half and remove the pit. Using a spoon, scoop out the flesh and put into a small blender or food processor.
Add the agave, cocoa powder, vanilla, milk, and almond extract. Blend until very smooth.
Assembly
Cut7 strawberries in half and put ½ a strawberry (sliced side up with stem) on a spoon.
Fill a pastry bag full of avocado chocolate mousse. Pipe a dollop of mousse onto each strawberry half (as you would onto a cupcake). If you don't have a piping bag, you can use a ziplock bag (just cut off one corner) and pipe the mousse in a circular motion.
Cut each square of chocolate in half. Add a half piece of chocolate to each strawberry spoon.
Remove any remaining strawberry stems and finely chop the strawberries, then sprinkle a few pieces on top of the mousse, placing them in front of the chocolate bar piece.
Garnish with sprinkles of coconut and whole strawberries on the plate.