1/2 cup semisweet chocolate chips
2 large ripe avocados, peeled and pitted
6 tablespoons honey
1/4 cup cocoa powder
1/2 cup almond milk
1 teaspoon coffee
Pinch of salt
Place the chocolate chips in a small bowl set over a saucepan of simmering water. Stir until the chocolate is melted and smooth. Alternatively, melt the chocolate in the microwave.
Place the melted chocolate, avocado, honey, cocoa powder, almond milk, coffee and salt in a food processor. Blend until smooth and creamy, scraping down the sides of the bowl as needed. Spoon the mousse into a Ziploc bag and snip off the corner to create a piping bag. Pipe the mousse into small bowls or cups and refrigerate for at least 3 hours. Garnish with fruit, grated chocolate or shredded coconut.
NOTE: Mousse may be prepared a day or two in advance.
YIELD: Approximately 6 servings, 1/2 cup each.