4ounceschopped semisweet chocolateor chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons
2large ripe avocados (about 8 ounces each)
3tablespoons unsweetened cocoa powder
1/4cup unsweetened almond milk
1teaspoonpure vanilla extract
1/8teaspoon kosher salt
Optional: 1–3 teaspoons light agave nectar or maple syrup, OK to substitute pure maple syrup, though the flavor will change somewhat
For serving: fresh raspberriessliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings
Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender. Add the melted chocolate, cocoa powder, almond milk, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.
The mousse can be stored in the refrigerator, covered, for up to 1 week.