Use a spoon to put the whole peeled avocado into the blender and add honey, cocoa, vanilla, cream, salt. Blend it all together.
Melt the chocolate on a low heat in a water bath.
Add the chocolate to the previously blended ingredients and mix it all together. Next, put the mixture into the pastry bag and put in the fridge for a few minutes.
To prepare the bottom, finely crumble the TAGO ginger bells, put the mousse on them and decorate with TAGO rolls.
