INGREDIENTS:
110g cooking chocolate, roughly chopped
4 tablespoons thick coconut milk (from the top of the tin)
1 ripe avocado
1/2 teaspoon vanilla extract
1 pinch sea salt
3 tablespoons agave nectar
1 teaspoon orange zest
1/2 teaspoon cayenne pepper
Method
In a double boiler melt the chocolate and mix it with coconut milk until smooth. Put the cooled chocolate mixture in a food processor with the remaining ingredients. Blend until completely smooth. Spoon into dessert glasses. Serve well-chilled with your favourite garnish.