Place the chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside.
Halve and pit the avocados. Scoop the avocado flesh into a blender and add the melted chocolate, cocoa powder, almond milk, vanilla extract, honey, salt, 1/2 a teaspoon of ancho chili powder and 1/2 a teaspoon of ground cinnamon. Blend until smooth.
Enjoy immediately as a pudding or cover and refrigerate for 2 hours to achieve a thicker and creamier mousse texture.
Top with whipped cream, sliced strawberries, and remaining ground cinnamon and chili powder.
Chocolate burns quickly, so be sure to watch the chocolate chips when they're melting to avoid any burnt chocolate!
When blending, be sure to scrape the sides and bottom of the container once or twice to ensure everything is getting incorporated evenly. Sometime little bits of food get stuck!
When covering the chocolate avocado mousse to refrigerate, use plastic wrap and place it directly on top of the mousse so it touches the entire surface. This will help keep a thin top layer from forming.