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, carefully remove the pits, and scoop the flesh into a food processor or high-speed blender.

Add the cocoa powder, maple syrup, almond milk, vanilla extract, and sea salt to the blender along with the avocado.

Pour the melted chocolate into the blender and pulse on high speed for 1 to 2 minutes until the mixture is completely smooth and creamy.

Stop the blender to scrape down the sides with a spatula, ensuring no chunks of avocado remain, and blend again for another 30 seconds.

Spoon the mousse into four serving glasses or small ramekins and refrigerate for at least 30 minutes to let the texture set.

Serve chilled with a garnish of fresh raspberries or extra shaved chocolate on top for a beautiful presentation.