As a former avocado hater, I was appalled the first time I saw that people were pairing chocolate with it. I couldn’t ever imagine that it could possibly taste good or have a decent texture. But after one tiny bowl of chocolate avocado mousse at a restaurant, I was hooked, and it changed my view of avocado forever.I’ve had bowls of avocado mousse and I’ve made my fair share of chocolate avocado tarts with hazelnuts and raspberries. Somehow, the avocado flavor is barely there, and it gives the chocolate a really rich, creamy texture. But I’ve been dying to push it even further. Mixed with ground almonds, a little maple syrup, and coated in bitter cocoa powder, these were just begging to be made.