Pour the milk into a little pot. Add Muscovado sugar, Agar Agar powder, chopped chocalate and coconut oil. Bring to a boil stirring constantly until the Agar Agar is completely dissolved. Set aside to cool.
Halve, destone, peel and chop the avocado. Place it in a blender and add 2 tablespoons carob – blend until the mixture is perfectly smooth and creamy, add chocolate and blend again until silky.
Divide chocolate mousse between two dessert bowls or coffee cups. Cover with clingfilm and place in a fridge for at least 2 hours.
Serve cold, garnished with pistacios.
GF – make sure the ingredient doesn’t contain traces of gluten!