1. Place chocolate chips in a medium bowl and melt in a microwave for 1 minute. Stir, then continue heating for 20-second intervals until chocolate is completely melted. Alternately, melt chocolate using a double boiler. Place about an inch of water in bottom saucepan; water should not touch top bowl that fits inside saucepan. Place chocolate chips inside bowl and place bowl inside saucepan. Heat over medium heat until chocolate melts, stirring frequently.
2. Place avocado flesh, agave syrup, coconut milk, vanilla, and salt in a food processor and blend. Alternately, place in a large bowl and blend using an immersion blender. Add melted chocolate to food processor and blend again until smooth.
3. Divide mousse among 4 bowls. Serve immediately, or chill thoroughly. Garnish with raspberries or mint sprigs if desired.
Source: Hannaford fresh Magazine, January - February 2014