Mexican Chocolate-Avocado Mousse with Mezcal Whipped Cream

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Mousse:

1/3 cup almond milk

1 cup grated Mexican chocolate 

1/2 cup cocoa powder 

2 tablespoons agave nectar

1 teaspoon ground chile de arbol 

1 teaspoon vanilla extract 

1/4 teaspoon kosher salt 

2 ripe but firm avocados, halved, pitted and peeled 

Whipped Cream:

1 cup heavy whipping cream

1/3 cup agave nectar

1 tablespoon mezcal