In a double boiler or a glass bowl placed over a small pot of water (so the water is just touching the bottom of the bowl), bring water to a low boil over medium heat. Add chocolate chips and whisk until chocolate just begins to melt a little, and then slowly add almond milk. Turn off heat and whisk together chocolate and almond milk until the mixture is smooth and all the chocolate is fully melted. Remove bowl, place on heatproof counter top, and set aside to cool slightly.
Add avocado, cocoa powder, vanilla extract, and agave nectar (or honey) to a food processor. Add melted chocolate. Process until the mixture is blended and smooth.
Spoon into serving cups and refrigerate for at least one hour before serving.
Notes
Can be made the day before serving and chilled overnight. Remove from refrigerator and allow to sit at room temperature for 5 minutes before topping and serving.