- Vegetarian
- Wheat free
- Shellfish free
- Seafood free
- Sesame free
- Peanut free
- Gluten free
Coffee and chocolate lovers will be all for these mocha mousse cups. They’re gluten free, too.
- Serves10
- Cook time5 minutes
- Prep time20 minutes, + 5 mins standing and 2 hrs setting time
Ingredients
- 300ml thickened cream
- 2 tbs espresso coffee, cooled
- ¼ cup (60ml) Frangelico
- 200g dark chocolate, finely chopped
- 200g milk chocolate, finely chopped
- 4 free-range egg yolks
- Cocoa powder, to dust
Frangelico coffee crème
- 200g crème fraîche or sour cream
- 1 tbs Frangelico
- 2 tsp espresso coffee
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring cream, coffee and half the Frangelico to a simmer in a saucepan over medium-high heat. Add combined chocolate and remove from heat. Set aside for 5 mins. Whisk until smooth.
Step 2
Whisk the egg yolks and remaining Frangelico in a heatproof bowl over a saucepan of simmering water for 4-5 mins or until thick and pale. Add to the chocolate mixture. Use an electric mixer to whisk until smooth and cooled to room temperature. Divide among 10 small serving glasses or bowls and place in fridge for 2 hours or until set.
Step 3
To make the Frangelico coffee crème, whisk crème fraîche or sour cream, Frangelico and coffee in a small bowl until soft peaks form.
Step 4
Spoon Frangelico coffee crème over the mousse. Dust with a little cocoa powder to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Instant coffee will add just as much flavour as espresso to this mousse, so feel free to use it instead if you have some handy.
Smart save: For an alcohol-free twist on this irresistible dessert, use hazelnut extract or syrup, which are lighter on the hip pocket, too.
