This egg-free mocha mousse recipe has to be one of the most soul satisfying desserts you can whip up. The decadent, but fairly healthy, mix of chocolate and cream with a hint of coffee flavour will leave you licking your lips!
What? I hear you cry, ‘chocolate mousse without the raw eggs?’ That’s right, this dessert is very nice indeed. And perfect for anyone with an egg allergy, or for anyone worried about cooking with raw eggs and children.
And for the children, you can just leave out the coffee. It’s still good! But the teaspoon’s worth in this recipe isn’t adding much more caffeine than what’s already in the chocolate. And the flavour adds just a hint of coffee decadence really. It’s not at all overpowering. The sort of flavour you might get from a tiramisu.
Just serve as is, whipped into a tall glass. Or top the mousse with chocolate shavings, chopped nuts, or red berries (or all 3!). And garnish with a mint leaf or two if you really want to go all out!
Egg Free Mocha Mousse
- 1 1/2 cups cream
- 110 g good-quality chocolate , chopped
- 30 ml boiling water
- 1 tsp instant coffee
- 1/2 tbsp gelatine granules
- 40 ml sugar (2 1/2 tbsp)
- 1 tsp vanilla
Combine 1/2 cup cream and the chocolate in a saucepan and heat over low heat, stirring, until smooth. Remove from heat.
In a bowl, stir the instant coffee into the boiling water until dissolved, then add the gelatine and stir until dissolved.
Stir the coffee mix into the chocolate mix until smooth.
Cool to room temperature.
Beat remaining 1 cup of cream with the sugar and vanilla until stiff.
Stir about 1/2 cup of the whipped cream into the chocolate mix to lighten it.
Gently fold in the remaining whipped cream.
Refrigerate for at least 2 hours before serving.
Serve in tall glasses, topped with shaved chocolate, chopped nuts, or berries.