In a small saucepan, add a little water, only so it rises a few inches along the side, and bring to a boil.
Place a small stovetop-safe bowl inside the pot and turn the heat down to low, just enough to keep the water boiling. Add the Dark Chocolate Chunks (1/4 cup) and whisk intermittently, erasing any clumps and ensuring it doesn't burn.
While the chocolate is melting, Avocado (2), Unsweetened Cocoa Powder (1/4 cup), Honey (2 tablespoon), Molasses (2 tablespoon), Hazelnut Kahlua (1 tablespoon), Pink Himalayan Sea Salt (1/4 teaspoon), and Almond Milk (2 tablespoon) to a food processor.
Followed by the melted chocolate. Process until silky smooth.
Pour into two or four bowls, cover and refrigerate for at least 3 hours or overnight.
Take out of the refrigerator and garnish with Fresh Mint Leaves (to taste), Hazelnuts (to taste), and/or Fresh Mixed Berries (to taste).