The first step to making these mousse cups/ truffles is to prepare your ice cubes of choice. I suggest either large heart-shaped ones or XL square ones however feel free to get a little creative, of course.
Meanwhile, you can prepare the mousse. To do this, add all the mousse ingredients into a blender/ food processor and blend till smooth.*
Once ready, it's time to melt the chocolate. This is best done using the double boiler method; placing your heat-proof bowl of chocolate over a pan of simmering water and stir, till melted.
Next, you can prepare the 'cups' by either pouring a little melted chocolate over the ice cube. Alternatively, I simply freeze a toothpick into the ice and then dip the ice cubes straight into the melted chocolate. Double dip if you want an extra thick 'cup'.
To assemble the heart-shaped truffles, simply add a couple of raspberries to the bottom of the cup, fill with the mousse and sprinkle some crushed pistachios on top. Pour over a little extra chocolate to 'seal' the truffle (optional) and leave in the fridge, to set.
For the mousse cups, simply fill your mousse 2/3 of the way then top with a variety of fresh fruit. You could also top with some homemade fruit puree as well. Sprinkle with some shredded coconut, crushed nuts etc.
As these are made using fresh fruit, they are best served on the same day as making them.
*When in a hurry, you can simply enjoy the avocado chocolate mousse served in a simple bowl or small cup, topped with a few red berries.