A Dream for Coffee and Chocolate Lovers
If you’re a fan of coffee and chocolate, this Mocha Mousse Cake will become your new favorite dessert. Combining the depth of espresso with the smoothness of dark chocolate, this refined treat is light yet indulgent—perfect for dinner parties, birthdays, or a cozy weekend indulgence.
Ingredients
- 200 g (7 oz) dark chocolate
- 100 ml (⅓ cup + 1 tbsp) strong brewed espresso or coffee
- 400 ml (1 ⅔ cups) heavy cream
- 1 tsp powdered gelatin or 1 sheet gelatin
- 1 pre-baked chocolate cake base or cookie crust
Instructions
1. Prepare the Base
Place your chocolate cake layer or cookie crust in a round mold or springform pan. Set aside.
2. Melt the Chocolate
In a heatproof bowl, melt the chocolate with the hot espresso, stirring until smooth. Let cool slightly.
3. Activate the Gelatin
Dissolve gelatin in a tablespoon of hot water (if using powdered) or soak the sheet in cold water, then melt gently. Add to the chocolate mixture and stir well.
4. Whip the Cream
Whip the cream until soft peaks form. Gently fold the whipped cream into the chocolate-espresso mixture until completely combined and mousse-like.
5. Assemble and Chill
Pour the mocha mousse over the base and smooth the top. Refrigerate for at least 4 hours until fully set.
6. Decorate (Optional)
Top with chocolate shavings, cocoa powder, or espresso beans for a gourmet touch.
Variations
- Extra Mocha Kick: Add a teaspoon of instant espresso powder to the whipped cream.
- Boozy Boost: Stir a splash of coffee liqueur into the chocolate mix.
- Nutty Base: Use hazelnut or almond cookies for a flavorful crust.
FAQ
Yes, but the mousse may be slightly softer. Use whipped cream and chocolate with higher cocoa content for stability.
Yes, freeze before decorating. Let thaw in the fridge overnight before serving.
Yes, but use a strong brew to maintain bold flavor.