Melt the chocolate. Place the chopped sugar-free chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Let it cool for 2–3 minutes so it’s warm but not hot.

Whip the cream. In a chilled bowl, beat the heavy cream to soft peaks. Set aside in the fridge. Keeping the cream cold helps the mousse set with a light, airy texture.

Blend the base. In a blender or food processor, add the avocado, cocoa powder, sweetener, vanilla, coffee (if using), and salt. Blend until completely smooth, scraping down the sides. You want zero visible avocado bits.

Add the melted chocolate. While the blender runs on low, stream in the melted chocolate. Blend until the mixture is glossy and uniform. Taste and adjust sweetness if needed.

Fold in the whipped cream. Transfer the chocolate mixture to a bowl. Gently fold in the whipped cream with a spatula until just combined. Don’t overmix—you want to keep that airy lift.

Portion and chill. Spoon into 4–6 small ramekins or glasses. Chill for at least 45 minutes, or up to 24 hours. The flavor deepens and the texture firms as it rests.

Garnish and serve. Top with a small swirl of whipped cream, a sprinkle of cocoa, or a few berries. Serve cold.