Cocoa Espresso Mousse

  • Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings


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



Create a double boiler by placing a small bowl over a small saucepan of barely simmering water. Add chocolate chips to bowl and stir until chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.

Add melted chocolate, avocados, cocoa powder, agave/honey, vanilla, salt, milk, and espresso to a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Refrigerate for at least 3 hours (can be prepared 1 day in advance). Pipe into serving dishes and serve with cookies.

This recipe was created by Leanne Neff and Sofia Tsikitas.