Place the chocolate chips in a microwave-safe bowl. Microwave on high in 20 to 30 second intervals, stirring well in between, until they are melted and smooth. You can also melt them by fitting a glass or other heat-safe bowl over a saucepan with a couple inches of boiling water. Stir constantly until melted.
Combine melted chocolate chips, avocado flesh, almond milk, cocoa powder, maple syrup, and vanilla extract in a high-powered blender or food processor. Blend until smooth, about one minute. You may need to add more almond milk to help with blending.
Taste and adjust seasonings as desired. If you want to serve the mousse chilled, transfer it to serving dishes, cover, and put it in the fridge for a couple hours. You can also serve it immediately after blending.
Add toppings of choice, like pistachios or other nuts, pomegranate arils, shredded coconut, non-dairy whipped cream, or fresh berries. Enjoy!
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