1. Melt the chocolate:
   • Heat 100 g Zùsto Milk Chocolate Callets using a bain-marie or in the microwave (in short 15-second intervals, stirring in between) until melted and smooth.
2. Prepare the avocado mixture:
   • Cut the avocados in half, remove the stone, and scoop out the flesh.
3. Blend the mousse:
   • Add the following ingredients to a blender:
     • The melted chocolate
     • The avocado
     • 20 g unsweetened cocoa powder
     • 100 g Zùsto Sugar Substitute
     • 80 ml coconut milk
     • A pinch of vanilla extract
   • Blend until smooth and creamy.
4. Divide the mousse:
   • Scoop the mousse into 6 to 7 small jars or glasses.
5. Finishing touches:
   • Refrigerate the jars for at least 1 hour to set.
   • Optionally, top with whipped cream and/or berries like strawberries or blueberries before serving.

Optional: Whipped Cream with Zùsto

1. Whip the cream:
   • Pour the cold cream into a bowl. Add 25 g Zùsto (1:1 replacement for sugar).
   • Whip at high speed with a mixer until stiff peaks form.
2. Serve:
   • Use the whipped cream as a garnish for the mousse.