Coffee and chocolate lovers will be all for these mocha mousse cups. They’re gluten free, too.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
To make the Frangelico coffee crème, whisk crème fraîche or sour cream, Frangelico and coffee in a small bowl until soft peaks form.
Spoon Frangelico coffee crème over the mousse. Dust with a little cocoa powder to serve.
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.