Avocado & rum chocolate pots

Roughly chop 150g of the chocolate, then melt it in a heatproof bowl set over a pan of simmering water. Be sure not to let the bowl touch the water. You could also melt the chocolate in a microwave in short bursts, stirring every 30 seconds. Set aside to cool slightly.

Halve and pit the avocados. Scoop the flesh into the bowl of a food processor. Add the melted chocolate, cinnamon and rum, then whizz until silky smooth. Transfer to a large bowl.

Put the aquafaba and a squeeze of lemon juice into the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and an electric hand mixer) and whisk until frothy. Add the sugar gradually as you beat, then increase the speed to high. Continue whisking until stiff peaks form (this should take about 15 minutes in total).

Add ⅓ of the aquafaba to the chocolate mixture and stir to incorporate, then carefully fold in the remaining aquafaba until just combined. Divide between 6 small tumblers and chill for at least 1 hour. Shave or chop the remaining chocolate and scatter over the pots to serve.