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Layered coffee mousse

Ingredients (for 8 persons)

  • approx. 700 ml cream
  • 100 g mocha or coffee chocolate (no filling)
  • 50 g coffee beans (e.g. Monsooned Malabar, India)
  • 100 g white chocolate (no filling)

Preparation

  • Dark coffee mousse: Heat up 300 ml cream (do not boil!). Chop up the mocha or coffee chocolate and melt it in the warm cream. Leave the mixture to cool for at least 24 hours. Then whisk the cream until it resembles whipped cream and pipe 8 pretty rosettes in glasses or bowl using a piping bag.
  • White coffee mousse: Heat up 300 ml of cream (do not boil!). Add the coffee beans to the cream, cover and let it simmer at a low heat for 30 minutes (do not boil!). Strain the cream and add some more cream until you have 300 ml again (around 60 to 80 ml). Chop up the white chocolate and melt it in the warm cream. Leave the mixture to cool for at least 24 hours. Then whisk the cream until it resembles whipped cream and pipe the dark coffee mousse into pretty rosettes using a piping bag.

Serving suggestion

Decorate the mousse with mocha beans, chocolate sticks or something similar.

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