In a small food processor, or the small bowl insert of a larger food processor add the cocoa powder and maple syrup. Remove the pit from the avocado and scrape it from the skin into the food processor with the vanilla and sea salt.

Process until smooth, then add the melted chocolate chips and process again to combine. Remove the mousse base from the food processor and into a bowl.

Next make the whipped cream by adding only the hardened cream from the can of coconut milk, (reserve the liquid for another use like a smoothie) to an electric mixer. Beat until fluffy, 1-2 minutes. Then add the maple syrup, sea salt, and vanilla. Beat again to combine.

Then portion out about half of the whipped cream, (you should have about 1 1/2 cups) and add it to the chocolate mousse base. Using a spatula, fold the whipped cream into the mousse until just combined.

From here you can refrigerate the mousse for up to 3 days, but if you want to top it with the remaining whipped cream that is the best on the first day.

Serve the mousse with the remaining whipped cream and berries of your choice if desired.