Place the dark chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until completely melted and smooth.

Cut the avocados in half, remove the pits, and scoop the green flesh into a food processor or high-speed blender.

Add the melted chocolate, unsweetened cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt to the food processor.

Blend on high speed for 1 to 2 minutes, stopping occasionally to scrape down the sides with a spatula, until the mixture is completely smooth and creamy.

Taste the mousse and adjust sweetness if necessary by adding a teaspoon more maple syrup, then pulse to combine.

Spoon the mousse into small serving bowls or glasses and refrigerate for at least 30 minutes to let the texture set and firm up slightly.

Serve chilled, topped with fresh berries or a sprinkle of extra cocoa powder for an elegant presentation.