• To the bowl of a food processor, add the avocados and coconut milk and blend until smooth, about 1 minute. Add the cocoa powder, agave, vanilla extract, cardamom and salt and blend until very smooth and slightly fluffy, about 1-2 minutes. Do a taste test to make sure the agave amount is okay. You might want to add an additional tablespoon or two depending on how sweet you like it. Place in the fridge to cool while you prepare the rest of the ingredients.
• Quickly clean the bowl of the food processor and place it back on its base. To it, add the avocado, coconut milk, powdered sugar and salt. Blend until very smooth, about 1 minute. Adjust sugar according to your taste. Set aside.
• Place a small saucepan over medium heat and add the water and sugar, stirring until the sugar is dissolved. Bring the mixture to a simmer and add the grapefruit peel slices. Cook the slices for about 5-7 minutes. Transfer to a cutting board to harden slightly.
• To assemble, divide the mousse between two ramekins or jars. Top with a with a few tablespoons of the avocado cream, smoothing out the top and adding a few candied grapefruit slices to the top. Serve immediately.

*Note 1: The grapefruit peels will be candied but bitter. I actually liked the bitterness. If you HATE bitterness and think it's repulsive, no biggie! Simply blanch the grapefruit peels in boiling water prior to the sugar/water process.

• *Note 2: The pudding can be made up to 3 days in advance, if covered and kept in the fridge. The avocado cream, however, will begin to turn brown after a few hours. I would make sure to serve that immediately.