Coffee mousse pots


First published in 2015
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I am a big fan of coffee desserts – coffee cake, coffee muffins and coffee chocolate truffles are just a few of my favourite treats. When it comes to dinner party desserts, however, you cannot beat a light and fluffy coffee mousse! I do love chocolate mousse, but coffee mousse makes such an elegant pudding to end a meal with – and today’s recipe is so simple it’s bound to be a winner!

You need to use a high quality instant coffee – along with free-range eggs – to make this spectacular, and if you’re a vegetarian make sure you use veggie-friendly gelatine as gelatine is used to make the mousse set. To finish the little pots off, all you need is a dollop of double cream on each pot and a sprinkling of grated chocolate and you’ll have a dessert worthy of any special dinner party.

These wee pots of coffee mousse would also be perfect when made over the festive period, and can be made up to 24 hours in advance, making them a fabulous hassle-free Christmas or New Year treat. Why not add them to the Christmas morning or tea time buffet table too? Or make them as part of a buffet table for a party – you can serve them as French style 'verrines' in small water glasses.

Don’t forget to use high quality instant coffee and you’ll be rewarded with a dreamy and luscious concoction of whipped cream, eggs and coffee with chocolate sprinkles!




Beat the egg yolks and sugar together until light and creamy. In a separate bowl, whip the egg whites until they are stiff
Remove the gelatine leaves from the water and squeeze out any excess moisture, then add to a bowl along with the coffee, coffee liqueur and the hot water. Mix well until the gelatine has dissolved completely
Combine the coffee mixture with the egg yolks, then fold in the beaten egg whites and whipped cream, alternating between the two, using a large metal spoon to gently fold them in together
Spoon the mousse into small glass bowls and allow to set in the fridge for at least 1 hour. Top with double cream and chocolate sprinkles to serve
First published in 2015
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