Food, Recipes

Mini Mocha Mousses


  • 100g dark chocolate
  • 100g milk chocolate
  • 1 egg, separated
  • 30g caster sugar
  • 1 teaspoon instant coffee powder
  • 100ml double cream
  • Chocolate-coated coffee beans, to serve


Melt the dark and milk chocolate in a heat-proof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. When melted, pour half of the chocolate into silicone spoon-shaped moulds and place in the fridge to set. Allow the remaining chocolate to cool slightly.

In a separate bowl, whisk the egg white to soft peaks. Gradually add in the sugar whilst continuing to whisk to form a glossy, smooth meringue-like texture.

Place the egg yolk into the melted chocolate and whisk. Dissolve the coffee in 20ml warm water and stir through the chocolate mixture. Spoon a little of the chocolate mixture into the meringue and whisk to incorporate before adding the remaining chocolate.

In a separate bowl whisk the double cream to soft peaks. Fold the cream carefully into the chocolate mixture until all the ingredients are incorporated. Spoon the mixture into 4 x Le Creuset Glacé espresso mugs and place in the fridge for at least 30 minutes to set.

When ready to serve, carefully remove the chocolate spoons from the silicone moulds. Place a spoon on top of each espresso mug along with a couple of chocolate-coated coffee beans.