Scoop avocado flesh, add cocoa, honey, vanilla, and a pinch of salt into a blender, then pulse until smooth and silky, about 1 minute.

Taste and add honey or maple syrup in one tablespoon increments, blending for 10 seconds more until the sweetness perfectly balances the chocolate.

Scoop a small spoonful and assess thickness; for a lighter mousse, blend in two tablespoons of almond milk until heavenly creamy.

Divide the mousse into individual dishes, cover them, and chill in the fridge for at least 30 minutes until set and delightfully cold.