Coffee Mousse Pot Recipe

25 minutes


  • 4 large eggs, free-range, separated
  • 150g of golden caster sugar
  • 4 gelatine leaves, soaked in cold water
  • 2 tbsp of instant coffee granules, mixed with 2 tbsp hot water to make a paste
  • 3 tbsp of coffee liqueur, optional
  • 110ml of hot water
  • 220ml of whipping cream, whipped until stiff
  • 6 tbsp of double cream
  • 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