Wash and pat dry the avocado. Halve, peel and de-seed the avocado and chop roughly.

Add the chopped Avocado and the ingredients listed under Avocado Chocolate Mousse (Cocoa Powder, Vanilla Essence, Honey, Milk and salt (if using)) into a blender and blend on high till it gets a smooth and desired mousse consistency. Transfer to bowl and refrigerate till it is ready to serve.

Just before serving, wash and pat dry the strawberries and mint leaves.

Cut off the Strawberry stems using a sharp knife and also trim the pointy edge of the strawberries so that they can "stand" on the tray.

Using a small melon baller or small measuring spoon, gently scoop out the inside of the strawberry to make a small hollow. This step has to be done carefully and gently so that you do not squish the strawberries.

Arrange the hollowed strawberries on the serving tray.

Fill the chilled avocado chocolate mousse into piping bag fitted with a tip. Pipe out the mousse into each of the strawberry. Garnish with mint leaves and finely chopped pistachios.

Serve.