Roughly chop the chocolate and add it to a small, microwave-safe bowl. Microwave on high in 20-second intervals, stirring between intervals to keep the chocolate from burning. Repeat this process until the chocolate is almost entirely melted. Set it aside. 

Add the avocado, almond milk, maple syrup, and salt to a blender. Process until smooth or mostly smooth. Pour the melted chocolate into the blender and blend again until the pudding is completely smooth. Stop the blender and scrape down the sides as needed. Taste and add a little more salt or maple syrup as you see fit. 

Pour the pudding into little ramekins or small cups. The chocolate will likely be a little warm at this point, so place in the fridge to chill for about 10 minutes. 

Serve as is or top with vegan whipped cream, nuts, berries, or whatever you’d like.