Pit the cherries if using fresh ones and measure out all ingredients. Cut the avocado in half, remove the pit, and scoop the flesh into your blender. This prep work takes just a few minutes and ensures smooth blending since the avocado will be softer and easier to incorporate when cut into pieces rather than whole.

Add the cacao powder, dates, dark chocolate chips, vanilla extract, and sea salt to the blender with the avocado and cherries. I like to add the vanilla and salt last as they help round out the deep chocolate flavors without getting lost during blending. The combination of dates and chocolate creates natural sweetness and richness without needing added sugar.

Blend all ingredients on high speed for 1-2 minutes until completely smooth and creamy. Stop midway to scrape down the sides of the blender if needed, ensuring all chocolate chips and dates are fully incorporated. The frozen cherries will help chill the mousse while blending, creating a naturally cold, velvety texture without air bubbles.

Transfer the mousse to serving bowls or glasses immediately. If you prefer a firmer texture, refrigerate for 30 minutes to 1 hour before serving. I find that this mousse is best enjoyed shortly after blending when the texture is most luscious, but it keeps well in the fridge for up to 2 days. Top with fresh cherries, cocoa powder, or a drizzle of chocolate sauce if desired.