top of page

Chocolate Coffee Mousse


  • 225g 65% cocoa chocolate

  • 1/4 cup milk

  • 4 egg yolks

  • 1/2 cup sugar

  • 2tbsp instant coffee granules

  • 2 egg whites

  • 1/2tsp salt

  • 1 cup whipping cream

  • 1/4 cup granulated sugar

  • Chopped almonds - for garnishing

  • Grated chocolate - for garnishing


  1. Microwave chocolate till melted.

  2. When chocolate has melted, gradually mix in milk. Set aside.

  3. Place yolks and 1/4 cup sugar in a bowl and whisk on medium till pale and creamy, about 2-3mins.

  4. Fold mixture into chocolate, followed by coffee and salt. Set aside.

  5. Whisk whites on medium-high till soft peaks formed, about 1-2mins.

  6. Gradually add in remaining sugar and whisk on low till mixture is glossy.

  7. Fold into chocolate mixture and divide between 6 serving glasses. Chill for 2-3hrs until set.

  8. Remove chilled mousse from fridge. Prepare whipped cream.

  9. Place cream and granulated sugar in a bowl and whisk on medium till soft peaks formed.

  10. Transfer whipped cream into a piping bag fitted with a star tip. Pipe onto mousse and garnish with almond and chocolate.

Adapted from Bakers Royale

bottom of page