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Spiced chocolate and coffee mousse
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Spiced chocolate and coffee mousse
Give your guests something special for dessert with this rich chocolate mousse
Serves: 6
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
300Kcal
Fat
5gr
Saturates
23gr
Carbs
19gr
Sugars
19gr
Fibre
1gr
Protein
13gr
Salt
0.1gr
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Ingredients
- 100g dark chocolate (70% cocoa solids), broken into small chunks
- 30g unsalted butter, cubed
- 2 fat cardamom pods
- 2 heaped tsp good-quality instant coffee or espresso granules
- 1 tsp ground cinnamon
- 3 medium eggs, separated
- 50g golden caster sugar
- 125ml double cream
Step by step
Get ahead
Make up to 2 days ahead, and chill.
-
Melt the chocolate and butter together in a heatproof bowl over a small saucepan of gently simmering water, stirring occasionally. Remove from the heat when the chocolate has melted and is smooth and shiny.
-
Crush the cardamom pods to extract the seeds – discard the husks, and grind the seeds to a powder. Mix with the coffee, cinnamon and 50ml boiling water, and stir until the coffee granules dissolve, then leave to cool.
-
Whisk the yolks with half the sugar until pale and creamy, then incorporate the melted chocolate and cooled coffee, and mix until smooth.
-
In another bowl, beat together the cream and remaining sugar until you get fairly firm peaks – don’t overbeat or it will become too thick. Set aside. In a separate bowl, using clean beaters, whisk the egg whites with an electric whisk until you get stiff peaks.
-
Gently fold a heaped spoonful of the egg whites into the chocolate mixture, then slowly add the rest, always folding rather than stirring, until it’s all incorporated. Fold in the cream until mixed in, then divide between 6 espresso cups, or small glasses, cover and chill for at least 2-3 hours before serving.
This recipe contains raw eggs.