Creamy ripe avocado forms the base of this rich, deeply chocolatey mousse, blended smooth with cocoa powder, maple syrup, and a touch of coconut milk for extra silkiness. Vanilla and a pinch of salt round out the flavor, giving the mousse that classic dessert-shop depth without any hint of the avocado coming through. Once processed until glossy and completely uniform, it chills into a thick, spoonable texture that holds its shape beautifully in individual glasses. A finishing sprinkle of flaky sea salt and a handful of fresh berries add color and a little crunch against the dense, fudgy base. It's an easy make-ahead treat that comes together with just a food processor and a short chill in the fridge. This one is a great fit for a Paleo dessert lineup, satisfying chocolate cravings with clean, simple ingredients.
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Place the chopped vegan chocolate in a small microwave-safe bowl and microwave in 20-second bursts, stirring between each, until fully melted and smooth. Set aside to cool for 5 minutes.
Scoop the avocado flesh into a food processor or blender. Add the cocoa powder, maple syrup, coconut milk, vanilla extract, and fine salt. Process until completely smooth, scraping down the sides as needed, about 1 minute.
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