1/2 c. semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 oz.) avocados, peeled and pitted
1/2 c. agave syrup
1/2 c. unsweetened cocoa powder
1 tbsp. pure vanilla extract
1/4 tsp. fine salt
Fresh raspberries, for garnish
Place the chocolate chips in a small heat proof bowl.
Bring about an inch of water to a simmer in a saucepan.
Set the heat proof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl.
Stir chocolate chips until melted. Remove bowl from heat, and set aside to cool slightly.
Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy (scraping the sides of the bowl as needed).
Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).
Garnish with fresh raspberries, and serve.