Silky smooth with the great coffee-chocolate combo… this mousse is easy to make ahead.

Moccachino Mousse


Ingredients – makes 6

  • 100 grams of good quality dark chocolate (70% cocoa solids)
  • 250 gram tub of mascarpone
  • 2 tablespoons of icing sugar
  • 4 tablespoons of espresso coffee
  • 150ml of double cream (plus 50 ml extra for decoration)
  • A little cocoa powder, for decoration

Make the espresso coffee and set aside to cool slightly. Melt the chocolate in a non-stick pan and set aside to cool slightly.

In a large mixing bowl, beat the icing sugar & mascarpone until smooth with a spatula. Whisk in the warm coffee & melted chocolate until fully combined.

In a separate bowl, whisk the double cream until the soft peak stage. Fold into the main mixture until fully combined and then spoon into your chosen cups. Place on a tray in your fridge for at least 6 hours.

To finish & serve – whip the remaining cream and place a small amount of each, dust with cocoa powder and add a crunchy biscuit of choice.

Bon Apetit !

Posted in Recipes

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