Directions

1. Avocado Mousse Directions:

   1. Melt the dark chocolate over a double boiler or carefully heat for one minute in the microwave stirring after removing until all chocolate is melted, do not let it burn.

   2. Place the avocado into a food processor and process on high until creamy and smooth. Add 1/2 cup agave, cocoa, vanilla, and salt. 

   3. Blend until smooth making sure to scrape down the sides of the vessel to incorporate everything.

   4. With the food processor on low drizzle in the melted chocolate then return to high to assure that everything is blended homogenously, dump out into a mixing bowl.

   5. In a separate bowl, whip the heavy cream until medium peaks form. Add 1/3 of the whipped cream into the avocado mixture and stir until well incorporated. Next scoop the entire avocado mixture in with the whipped cream and gently fold together until the mixture is homogenous. Place in the refrigerator until well chilled.

2. Strawberry Compote Directions:

   1. Place the strawberries and 1/4 cup agave syrup into a small saucepan over medium-high heat. Allow the mixture to come to a boil and reduce the heat to medium-low.

   2. Allow the compote to simmer for about 15 minutes or until the juice from the strawberries has thickened and creates a thick caramelly texture.

   3. Serve warm or cold with a dollop of the chilled chocolate mousse.