Creamy Avocado Chocolate Mousse

Break the dark chocolate into pieces and melt it over a water bath or in the microwave (in 15-second intervals). Let it cool slightly (it must not be hot when added to the avocado).

Cut the avocados in half, remove the pit, and scoop out the flesh with a spoon. Add it to the blender.

Add cocoa powder, maple syrup, almond milk, vanilla, and a pinch of salt to the avocado (salt is key to neutralizing the avocado's flavor). Blend at high speed until the mixture is completely smooth.

While blending, slowly pour in the melted chocolate. Blend for about another 30 seconds, until all the ingredients combine into a uniform, glossy, and silky mixture. Stop the blender and scrape down the sides if needed.

Spoon the mousse into serving glasses. For the best texture and flavor development, place them in the refrigerator for at least 30 minutes. Before serving, garnish with fresh raspberries or grated chocolate, if desired.