Espresso Mousse with Frangelico Cream Recipe

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serves:

6

Total Time:

00:25
plus chilling

Prep:

00:25
plus chilling

Cooking:

00:00

Nutrition per portion

RDA
Calories 340 kCal 17%
Fat 23g 33%
  -  Saturates 13g 65%

Ingredients

  • 150g (5oz) good-quality dark chocolate, roughly chopped
  • 4 free-range eggs
  • 4tsp espresso coffee powder dissolved in 1tsp hot water
  • 150ml (¼pt) double cream
  • 3tbsp icing sugar, sifted
  • 3tbsp Frangelico (hazelnut liqueur)
  • hazelnuts and melted chocolate, to decorate (optional)
  • you will need
  • 6 small glasses or ramekins

Method

  • To make the mousse, melt the chocolate in a heatproof dish over simmering water, then set aside to cool slightly. Separate 3 of the eggs, whisk the egg yolks with the final whole egg and add the coffee before beating into the melted chocolate. In a clean bowl, whisk the 3 remaining egg whites to soft peaks. Fold into the chocolate mix until evenly combined. Spoon into glasses or ramekins and chill for at least 90 minutes.

  • To make the Frangelico cream, whip together the cream, icing sugar and Frangelico and spoon over the set mousses. If you like, decorate with hazelnuts dipped in chocolate.

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