Melt the dark chocolate chips in a heatproof bowl set over a pot of simmering water, stirring constantly until smooth and glossy, about 5 minutes.

Combine the scooped avocados, cocoa powder, melted chocolate, maple syrup, almond milk, vanilla extract, ground cinnamon, cayenne pepper, and sea salt in a high-speed blender or food processor.

Blend the mixture on high speed for 2 to 3 minutes, scraping down the sides as needed, until completely smooth and velvety with no visible green flecks.

Taste the mousse and adjust sweetness or spice by adding an extra splash of maple syrup or a tiny pinch of cayenne pepper if desired.

Divide the smooth mousse equally into four serving glasses or ramekins using a spoon or a piping bag for an elegant presentation.

Chill in the refrigerator for at least 30 minutes to allow the flavors to meld, then garnish with fresh raspberries or a dust of cinnamon before serving.