Instructions

• Place 4 ounces chopped semisweet chocolate or chocolate chips (about 1/2 cup plus 2 tablespoons, at least 60% dark) in a microwave-safe bowl. Microwave in 15-second bursts, stirring after each burst, until the chocolate is almost completely melted. Remove from the microwave and stir until smooth. Set aside to cool until just barely warm.
• Halve and pit 2 large ripe avocados (about 8 ounces each). Scoop the avocado flesh into a food processor fitted with a steel blade or into a high-powered blender.
• Add 3 tablespoons unsweetened cocoa powder, 1/4 cup unsweetened almond milk, 1 teaspoon pure vanilla extract, and 1/8 teaspoon kosher salt to the avocados.
• Pour the cooled, just-barely-warm melted chocolate into the food processor or blender.
• Blend the mixture until very smooth and creamy, stopping to scrape down the sides as needed.
• Taste and, if additional sweetness is desired, add 1–3 teaspoons light agave nectar or maple syrup (optional) and blend briefly to combine.
• Spoon the mousse into serving glasses or bowls. To enjoy immediately as a pudding, serve right away; for a thicker, mousse-like consistency, refrigerate until well chilled, about 2 hours or up to overnight.
• Before serving, top with fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep it vegan), and chocolate shavings as desired.