Coarsely chop the chocolate or break it into small pieces. Heat the coconut milk with the chocolate in a saucepan over medium heat and stir until smooth. Do not boil. Remove the pan from the heat and let the chocolate cream cool to room temperature.

Halve the avocados, remove the pits and peel off the skin. Chop the avocado and puree with the chocolate cream and cocoa powder with the stick mixer until smooth.

Sweeten the avocado chocolate mousse to taste with the hazelnut or almond syrup.

Spoon the mousse into bowls or (wine) glasses. Serve immediately or keep in the refrigerator until use. Let the mousse come back to room temperature before serving.

Special Equipment
·       Stick mixer