I love love love mousse desserts, they’re filling yet light as air at the same time. This one is a little fancy. I’m not 100% sold on it though. Here’s my reasons – 1. You need a really thin layer of chocolate on top, I mean like just till it’s covered not as thick as I have it in my pictures, otherwise that’s all you taste. 2. There’s a slight coffee taste, but it’s really really light. If you eat it without the chocolate then it taste kind of bland like somethings missing. I’m sure that’s why they added the chocolate-covered coffee bean on top and I’m sure that will solve the light coffee taste.

Overall it’s good, but not wowed by it, but it’s a nice dessert.

Layered Mocha Mousse
(Adapted from Better Homes and Gardens, April 2002)

1 envelope unflavored gelatin
1/4 cup water
1 1/4 cups milk
1/4 cup sugar
1 egg yolk, beaten
2 tablespoons coffee-flavored liqueur or strong brewed coffee
1 1/2 cups whipping cream
1 tablespoon instant espresso powder or 2 tablespoons coffee crystals
1/3 cup chocolate-flavored syrup
whipped cream, optional
8 chocolate-covered coffee beans, optional

In a medium saucepan, stir together gelatin and water. Let stand 5 minutes.

Stir in milk and sugar. Cook and stir over low heat until dissolved.

Slowly stir about half of the gelatin mixture into the beaten yolk.

Return yolk mixture to saucepan, Cook and stir 2 minutes.

Cool slightly; pour into large bowl. Stir in liqueur.

Chill until set (about 1 hour), stirring occasionally.

Beat the 1 1/2 cups whipping cream into gelatin mixture. Divide mixture in half.

In a small bowl stir together the espresso powder or coffee crystals and 1 tablespoon water until dissolved; stir into one half of the gelatin mixture.

Divide this mixture evenly among eight 5-ounce tumblers. Keep remaining whipped cream-gelatin mixture at room temperature, stirring occasionally.

Chill for 10 minutes or until partially set. (Surface will be tacky, but not quite firm.) Gently spoon the remaining whipped cream mixture to top of the partially set layer. Cover and chill for 4 to 24 hours or until set.

To serve, spoon about 2 teaspoons chocolate flavored syrup over each portion. Top with whipped cream and chocolate-covered beans. Makes 8 servings.

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