Melt chocolate in a double boiler or in a glass bowl set above a pot of simmering water (make sure the water does not touch the bottom of the bowl or else it will risk the chocolate burning or becoming grainy).Place avocado and melted chocolate in a food processor and blend together until smooth, whilst pouring in the milk. Keep blending until the mousse is very smooth and creamy.
Spoon into serving glasses and chill in fridge briefly for 10-15 minutes. Garnish with fresh berries and extra chocolate if desired.
ripe avocados flesh of 2, chopped
Lilly's (sweetened with Stevia) chocolate (60-75% cocoa) 200g, broken into pieces - check dairy-free if you need to
milk (e.g. cow's, almond, coconut milk) 1/3 - ½ cup