- 115g dark chocolate, plus extra for garnish
- 60ml double cream
- 1 overripe avocado (peeled & stoned)
- 1/2 tsp vanilla
- 30g castor sugar
- Pinch of salt
- Mint leaves for garnish
Melt chocolate with the cream in a heat proof glass bowl set on top of pan with simmering water, stir until smooth. Set aside and let it cool slightly. Add the remaining ingredients in a food processor and the cooled chocolate. Blend until smooth. Spoon into glasses and chill in the fridge for 3 hours or overnight. Serve with grated chocolate and mint leaves.