Halve the avocado and scoop out the pulp.

In a food processor, blend the avocado pulp until smooth and creamy.

Add vanilla, rice syrup or agave and pulse until smooth. Scrape down the sides with a spoon or a spatula when necessary.

Melt 1/4 cup of chocolate chips in a bowl placed over a saucepan of simmering water, ensuring the bowl doesn't touch the water.

When melted, add remaining chocolate chips and stir until smooth.

Alternatively, melt the chocolate chips in a microwave for 30 seconds.

Pour melted chocolate into blender and pulse until smooth.

Add in pistachio meal and blend for a few more seconds.

Place in a sac a poche and serve in small ramekins or glasses.

Garnish with coconut flakes and pistachio meal.

Use it as a frosting for cupcakes or for your cake.

Spread it on sliced bread.

Store in a tightly covered container and refrigerate for up to 1 day.

Whip the mousse before using if refrigerated.