Place all the ingredients in a blender and puree until silky smooth.
Spoon the mousse into your dessert pots and chill for at least 30 minutes before serving. Alternatively place in the freezer for 15 minutes then serve.
Use ripe avocado to make this mousse.
Cacao: I tend to use cacao in my raw chocolate recipes but cocoa powder is fine too.
Make it vegan: Use either regular milk or almond milk to enjoy this mousse vegan. I do not recommend using coconut milk as the flavour might be too overpowering plus it would make the mousse a bit too rich.
I recommend using a high speed blender for a super smooth and creamy consistency (it's also very quick). If you use a food processor it will take several minutes to get the consistency you want.
Make it ahead: Refrigerate, covered for up to 2 days. Spoon into your dessert pots shortly before serving.
Serving suggestions: Serve on its own, with a dollop of whipped cream or fresh fruit, such as berries.