Cut the avocados in half, remove the seeds and the flesh from the peel. Add cocoa, honey and 150 g cream and blend finely with a hand blender. Divide into four glasses (approx. 200 ml each) and chill for at least 30 minutes.
Sprinkle cream with the cocoa nibs. Whip 100 g cream until semi-stiff and arrange on the cream or serve with it.