Cappuccino Chocolate Mousse

Christmas is the perfect time for desserts. It’s the season for indulgence, for ‘oh just one more drink’ and ‘yes I will have another slice of cake thank you’. I thought this mousse would be a perfect choice for a holiday party. I’d serve as a luxurious end to a Christmas meal/ dinner party or for something less formal you could create edible cups for some impressive bite sized buffet snacks. It’s light, with a very subtle coffee flavour behind the chocolate that will please coffee drinkers without offending the palates of any one else (although you can add extra spices or coffee if you like.)

Cappuccino Chocolate Mousse Recipe


  • 170g Chocolate
  • 75 ml Cappuccino
  • 2 tbsp sugar
  • 1 tbsp coffee liqueur (optional)
  • 1 tsp cinnamon (optional)
  • 4 egg whites
  • 1 egg yolk

Start by melting the chocolate (how you do this is up to you) and setting aside. In a small saucepan bring the coffee, liqueur and any spices to the boil. Pour the liquids and egg yolk onto the melted chocolate and whisk until well combined. Set to one side and leave to cool while you work on the meringue.

Whisk the egg whites until soft peaks begin to form. Continue to whisk as you gradually add the sugar until well mixed and it had formed stiff peaks (if you’re brave enough, you should be able to hold it above your head without any falling!). Slowly and gently fold the egg whites into the chocolate mix until all streaks are gone, then pour into small glasses or bowls and chill overnight.

Serve with a sprinkling of cinnamon or grated chocolate.


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