Cocoa Espresso Mousse

Dark, Tender, and Quietly Indulgent

There is something quietly radical about a mousse that asks so little of you and returns so much. No tempering, no folding over a double boiler, no anxious watching. Just patience, a good blender, and the willingness to trust what you cannot quite explain — that something lush and deeply chocolatey can come from a place this simple. The espresso is the quiet insistence here, a low note that keeps the sweetness honest and lingers long after the last spoonful.

Ingredients

• 1/2 cups semi-sweet chocolate chips
• 4 very ripe avocados, peeled and pitted
• 1/2 cups unsweetened cocoa powder
• 1/2 cups agave nectar or honey
• 1 tablespoon pure vanilla extract
• 1/4 teaspoons fine salt
• 1/3 cups milk
• 2 1/2 tablespoons Alessi Ground Caffè Espresso
• Assorted Alessi Cookies, for dipping

Instructions

1. Create a double boiler by placing a small bowl over a small saucepan of barely simmering water.
2. Add chocolate chips to bowl and stir until chocolate is melted and smooth, about 3 minutes.
3. Set aside to cool slightly.
4. Add melted chocolate, avocados, cocoa powder, agave/honey, vanilla, salt, milk, and espresso to a food processor.
5. Blend until smooth and creamy, scraping the sides of the bowl as needed.
6. Refrigerate for at least 3 hours (can be prepared 1 day in advance).
7. Pipe into serving dishes and serve with cookies.
8. This recipe was created by Leanne Neff and Sofia Tsikitas.