Avocado mousse: Puree the avocado until smooth with a food processor or blender. Transfer into a bowl and set aside.

Boil the milk and agar-agar over medium heat. Keep stirring so that the agar-agar can dissolve properly. Once boiling, add sugar and stir until completely dissolved.

Pour the hot milk into the avocado puree. Whisk until fully combined.

Place a loaf pan on an angle (I use 2.75"x 6.5" x 2.25" deep pan) by resting it on a larger pan. Lined the pan with kitchen rag to hold the smaller pan in place.

Pour the avocado mixture into the slanted pan. It will fill the pan diagonally. Chill it in the fridge while we prepare the chocolate layer.

Chocolate mousse: Boil the milk and agar-agar over medium heat. Keep stirring so that the agar-agar can dissolve properly. Once boiling, add sugar and stir until completely dissolved. Stir in the chocolate to melt and combine well.

Take the loaf pan out of the fridge. The avocado layer should have started to set. Place it in an upright position.

Pour in the chocolate mixture. It should fully cover the avocado layer. Chill it in the fridge for at least 1 hour or until set.

To unmold, turn the loaf pan upside down onto a plate. Wrap the pan with a hot wet towel to slightly release the mousse cake. Then hold and shake the pan until the mousse cake drops onto the plate. Alternatively, run a thin knife or spatula around the edges of the pan, then turn it out onto a plate.