Cappuccino Mousse




Prep Time


Cook Time

A hit of coffee adds a new dimension to the ever-popular chocolate mousse, making a lovely finale to any meal.


  • 100g dark chocolate
  • ¼ cup strong coffee
  • 1 cup cream
  • ½ cup milk
  • ¼ cup icing sugar
  • 1 tablespoon cocoa powder, to dust


  • Melt the chocolate in a medium bowl set over a pan of simmering water or in short bursts in a microwave, stirring between bursts. Set aside to cool.
  • Make the coffee. Set aside to cool.
  • Whip the cream until soft peaks form. Set aside.
  • Stir the cooled coffee, milk and icing sugar into the cooled chocolate.
  • Gently fold the whipped cream into the chocolate mixture.
  • Divide between four serving dishes or cups and refrigerate for 3–4 hours until set.
  • Dust with the cocoa to serve.