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

Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Let it cool slightly for 2 minutes.

Add the melted chocolate, cocoa powder, maple syrup, vanilla extract, cinnamon, cayenne pepper, and sea salt to the avocado in the blender.

Blend on high speed until the mixture is completely smooth and creamy. Stop to scrape down the sides of the bowl as needed to ensure no avocado chunks remain.

If the mixture is too thick for your blender, add almond milk one tablespoon at a time until it blends easily.

Taste the mousse and adjust the sweetness or spice level according to your preference.

Spoon the mousse into four serving glasses or small bowls.

Refrigerate for at least 30 minutes to allow the mousse to set slightly and the flavors to meld.

Serve chilled, topped with a dollop of whipped coconut cream and a light dusting of cinnamon.