Method

1. Remove the skin and seed from the avocado and place the flesh, maple syrup, vanilla and salt in a food processor bowl or blender. Process/blend until smooth for about 30 seconds, stopping once to scrape the sides of the bowl with a spatula.
2. Add the cocoa powder, sifting it with a mesh strainer to prevent lumps. Process for about 1 more minute, until very smooth and creamy.
3. Divide the avocado mousse between four individual dessert bowls. Cover with plastic wrap and allow to rest at room temperature for about 30 minutes.
4. This can be made in advance and refrigerated until ready to eat, but be sure to remove the avocado chocolate mousse from the fridge 30 minutes before serving, to allow to return to room temperature.
5. Top with fresh blueberries.