Avocado mousse Reed with bitter cocoa, orange blossom honey, and pistachio crumbs

Ingredients for 4 people: 2 ripe Reed avocados, 3 tablespoons of unsweetened cocoa powder, 3 tablespoons of orange blossom honey (or acacia), 4 tablespoons of plant-based milk (almond or coconut), 1 teaspoon of vanilla extract, crushed Bronte pistachios to taste, a pinch of salt.

Instructions: Scoop the flesh of the avocados and place it in the blender along with the cocoa, honey, plant-based milk, vanilla, and a pinch of salt. Blend on high speed for 2-3 minutes until you achieve a completely smooth and velvety cream. Taste and adjust the sweetness with more honey if necessary. Distribute the mousse into 4 glasses or cups, cover with plastic wrap, and let it rest in the refrigerator for at least 30 minutes. Before serving, sprinkle with crushed Bronte pistachios. It keeps in the fridge for up to 24 hours.

Recommended variety: Reed — its abundant and very creamy flesh is perfect for desserts, and the delicate flavor does not overpower the cocoa.