Arrange the banana pieces on a plate so they arent touching. Freeze for at least 1œ hours.
Peel, pit and cut up the avocados. Place in a large mixing bowl.
Add the agave nectar and beat with a mixer on medium speed until there are no large lumps.
Fold in the cocoa with a spoon.
Add the chocolate almond milk, and beat with a mixer again until smooth.
Refrigerate until ready to serve. (This can be made up to 2 hours in advance.)
Meanwhile, make the vegan whipped cream: Take the plate of bananas out of the freezer and scrape the frozen pieces into a blender. Add the soy milk and pulse, stopping to scrape the sides, until smooth and creamy.
Spoon the mousse into bowls and garnish with a dollop of vegan whipped cream. Serve immediately.
2 large ripe avocados
¼ cup plus 2 Tbsp. amber agave nectar
1/3 cup inexpensive unsweetened cocoa, such as Nestle Toll House Cocoa
2 Tbsp. chocolate almond milk
2 Tbsp. vanilla soy milk
This article appears in March 2012.