Spiced Chocolate and Coffee Mousse Recipe

Makes 4–6
40 minutes


  • 150g of dark chocolate, 70% cocoa solids, broken into small chunks
  • 30g of unsalted butter
  • 1 tsp instant coffee granules, heaped (use the best quality you can find)
  • 1 tsp ground cinnamon, scant
  • 2 green cardamom pods, large, broken open and seeds finely ground in a pestle and mortar (discard the pods)
  • 2 tbsp of boiling water
  • 3 eggs, separated
  • 50g of golden caster sugar
  • 1 tsp vanilla bean paste, heaped
  • freshly ground black pepper
  • 125ml of double cream


Melt 100g of the chocolate in a small saucepan set over a low heat. Remove the pan from the heat and stir in the butter gently until the mixture has completely melted and is smooth. Set aside to cool
Combine the coffee, cinnamon and ground cardamom seeds in a bowl or small jug with the boiling water and stir until the coffee granules dissolve. Leave to cool
Put the egg yolks and half of the sugar into a large bowl and whisk together using an electric hand whisk until the mixture is pale. Add the cooled chocolate mixture, the cooled coffee and spice mixture, the vanilla bean paste and a generous grinding of black pepper. In a separate mixing bowl, whisk the egg whites until stiff peaks form. Set aside
In another bowl, whisk the cream together with the remaining sugar until stiff peaks form, but be careful not to overbeat the mixture or it will become too thick. (To rescue overbeaten cream, add a little bit more cream and gently fold it in)
Gently fold the egg whites into the chocolate mixture a heaped spoonful at a time, always folding rather than stirring, to keep the mousse light. Next, fold in the whipped cream gradually in the same way
Divide the mixture between 4 glasses or cups or 6 espresso cups and chill in the refrigerator for a minimum of 3 hours. Just before serving, chop the remaining chocolate and sprinkle on top for decoration