Chocolate Mousse with Banana and Avocado

First, melt the chocolate using a bain-marie. Prepare a saucepan with a little water and a glass or stainless steel bowl that fits over it without touching the bottom of the pan. Heat the water until it starts to simmer gently. Break the chocolate into pieces in the bowl, reduce the heat to minimum, and let the chocolate melt slowly, stirring continuously.

In a tall mixing container, add the peeled bananas, avocado, cocoa powder, honey, coconut milk, and finally, the melted chocolate. Using an immersion blender, blend everything very well until you get a smooth and homogeneous cream.

Distribute the obtained cream equally into 3 glasses and refrigerate for at least 4 hours.