Start by melting the semisweet chocolate. You can do this in a microwave-safe bowl, heating in 30-second intervals until smooth, or use a double boiler on the stove. Once melted, set the chocolate aside to cool slightly.
Slice the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Make sure your avocados are perfectly ripe, as this will contribute to the creamy texture of your mousse.
In a blender or food processor, combine the avocado flesh, melted chocolate, cocoa powder, almond milk, vanilla extract, and kosher salt. If you like your mousse a bit sweeter, add agave nectar or maple syrup to taste. Blend until the mixture is completely smooth and creamy.
Give your mousse a taste! Adjust the sweetness or chocolate richness to your preference by adding more sweetener or cocoa powder if needed. Blend again for a few seconds to incorporate any adjustments.
Transfer the mousse into serving dishes or a large bowl. Cover with plastic wrap or a lid and refrigerate for at least 30 minutes. Chilling not only enhances the flavor but also helps firm up the mousse, making it even more delightful.
When ready to serve, top your Avocado Chocolate Mousse with fresh raspberries, sliced strawberries, whipped cream, or a sprinkle of chocolate shavings. Enjoy this creamy, rich dessert that is sure to impress!
