Overripe Avocado Chocolate Mousse

• 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

Method:
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.