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In a small bowl, sprinkle unflavored gelatin over the cold water and let stand for about 10 minutes.
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Beat whipping cream with an electric mixer until stiff.
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In top of a double boiler, combine chocolate, cocoa, coffee, butter, vanilla and rum. Melt over simmering water, stirring constantly.
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Add the boiling water to gelatine and stir until gelatin is dissolved. Stir mixture into the cooled chocolate.
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Add the chocolate mixture into avocado mousse and blend well. Gently fold in whipped cream.
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Spoon the avocado mousse into dessert dishes and chill for at least 1 hour before serving.