Chocolate-Coconut Mousse with Mezcal - Rick Bayless

Ingredients

• 8 ounces semisweet chocolate (I like one that’s around 60% chocolate liquor), chopped into smallish pieces
• 1 cup unsweetened coconut milk (if yours is one that has a cap of coconut fat on the top, scrape the whole can into a blender and blend until smooth before measuring—no need to wash the blender)
• 1/4 cup agave syrup (I like the darker one here, but either will work)
• 2 to 3 tablespoons mezcal
• 1/2 teaspoon salt
• 2 ripe avocados, pits removed, flesh scooped from the peel
• Sweetened whipped coconut cream, for serving
• Grated chocolate, for serving
• Vegan chocolate wafers (like Nabisco’s Famous Chocolate Wafers), for serving