Melt the Chocolate:

• In a heatproof bowl, melt the dark chocolate either in the microwave in 20-second intervals or using a double boiler, stirring until smooth. Let it cool slightly.

Blend the Mousse:

• In a food processor or high-powered blender, combine the ripe avocados, melted chocolate, cocoa powder, maple syrup, vanilla extract, and salt.

• Blend until smooth and creamy, scraping down the sides as needed.

Adjust Consistency:

• If the mousse is too thick, add coconut or almond milk one tablespoon at a time, blending until you reach your desired consistency.

Chill the Mousse:

• Transfer the mousse to serving cups or bowls and refrigerate for at least 1-2 hours to let the flavors meld and the mousse firm up.

Serve:

• Garnish with fresh berries, shredded coconut, or extra chocolate shavings if desired.