A chocolate mousse with not a single egg, no cooking and not a gram of butter - and the secret ingredient is something you'd never expect in a dessert: avocado. It sounds odd, but it's precisely the richness of a ripe avocado that gives the mousse a velvety, silky texture, without its flavour coming through under the chocolate at all.

This is a summer dessert precisely because it doesn't call for a stove fired up in a sweltering kitchen. You'll need: 2 ripe avocados, 120 g of dark chocolate (70% cocoa), 2 tablespoons of honey or maple syrup, 2 tablespoons of cocoa powder, a little milk and cream, vanilla and a pinch of salt.

The method is quick. Melt the chocolate in the microwave in 20-30 second intervals, stirring between them, and let it cool a little. Take the avocado, blend it until completely smooth, then add the cocoa, honey, milk, vanilla and salt. Once the mixture is homogeneous, slowly fold in the melted chocolate. At the end, whip the cream separately and gently fold it in so the mousse stays airy.

Divide it into glasses and leave it in the fridge for at least two hours - that time isn't just for it to set, but for the flavour to intensify. Before serving, decorate with raspberries, strawberries or chocolate shavings. It keeps two or three days in the fridge, but honestly - it rarely survives that long.