Chocolate, Coffee & Avocado Pots

1. Half-fill a medium pan with water, set it on the hob and let it come to a simmer. Tip the dark chocolate buttons and soya cream into a heatproof bowl – it should be the right size to sit over the top of the pan without touching the water. When the water is simmering, take the pan off the heat and sit the bowl on top. Stir the chocolate and cream together. The heat from the water will gently melt the chocolate as you stir. When the mixture is thick and smooth, take the bowl off the pan and set it aside to cool.

2. Meanwhile, tip the instant coffee into a pestle and mortar and grind it into a powder. No pestle and mortar? You can tip the coffee into a sturdy bowl and use the bottom of a jam jar to crush it.

3. Halve the avocado and discard the stone. Scoop the flesh out into a bowl and mash it smooth with a fork. If you have a food processor, you can whizz the avocado smooth with that.

4. When the chocolate and cream mixture is cool, stir in the coffee, avocado, sugar, 1 tbsp olive oil and a pinch of salt. Mix well till smooth and fully incorporated.

5. Divide the chocolate avocado mixture between small pots, remekins or bowls and pop the in the fridge to chill for 3-4 hrs till set. Delicious served with fresh berries or drizzled with a little extra olive oil.