Avocado mousse served with ice cream

Beat together egg yolks and sugar until pale.
Gently beat in puréed avocado and mix well.

Melt 200 g white chocolate and fold gently into avocado mixture.
Whip cream and fold into egg and avocado mixture.

Melt 200 g dark chocolate.
Cut wax paper into squares and brush with melted chocolate.

Working fast before chocolate sets completely, pipe or spoon avocado chocolate mousse into centre.

Fold wax paper with chocolate to form a triangle (lifting opposite corners and joining on top).
Refrigerate until set.

Peel paper off set chocolate – it will form a triangular chocolate casing.
Place pudding on serving plate, dust with cocoa powder and decorate with fresh strawberries and chocolate sauce.

Serve with ice cream.