Transfer the crumbs into a small bowl and pour melted butter in. Stir until well combined.

Transfer into a cake ring or spring-foam pan. Spread evenly and press them firm onto the bottom. Store in the fridge.

Avocado mousse: bloom the gelatin powder by sprinkling it on top of the cool water. Let it sit for at least 5 minutes before using.

Scoop avocado flesh into a food processor or blender. Add lemon juice and 4 tablespoons (60 g) of milk. Blend until smooth. Set aside.

In a pot, heat 4 tablespoons (60 g) of milk and 4 tablespoons (60 g) of cream. Cook until it reaches 80°C (176°F) or hot to the touch but not boiling. Remove from heat. Stir in the bloomed gelatin until it is fully dissolved.

Stir in the avocado mixture then set aside.

In a large bowl, whip the rest of the whipping cream along with sugar until thickened.

Fold and mix the whipped cream into avocado mixture. Then pour mixture onto the prepared crust base. Smooth the top with an offset spatula if needed. Cover and store in the fridge overnight or for at least 6 hours.

(The next day) Chocolate ganache: Pour heated cream over the chocolate. Let it sit and melt for 3 minutes. Then stir slowly until mixture is silky and smooth.

To unmold the cake, firstly heat the sides of pan with a hair dryer. We can also wrap it with a hot towel. This will help to release the cake from its mold. Slice and best served while it is cold.