Chocolate & coffee mousse

Total time: 1hr 30m
Preparation Time: 30m

For 4 portions

Nutritional Information

Contains 620 Kcal, 10g Protein, 26g Carbohydrates, 51g Fat


  • To caramelize the nuts
  • 1 tbsp sugar
  • 50 g hazelnuts, roughly chopped
  • Chocolate mousse
  • 150 g dark chocolate (64% cocoa, Cailler), finely chopped
  • 2 fresh egg yolks
  • 2 dl lactose-free full cream, whipped until stiff
  • 1 tbsp sugar
  • 2 tbsp strong espressos, cooled
  • 2 fresh egg white
  • 1 pinch salt
  • To decorate
  • 1 dl lactose-free full cream
  • Utensils
  • For 4 glasses, each approx. 200 ml

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  • To caramelize the nuts

    Combine the nuts and sugar in a pan, toast over a medium heat for approx. 5 mins. until golden brown, stirring constantly.
  • Chocolate mousse

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Beat together the egg yolks and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Add the egg mixture to the chocolate, pour in the espresso and mix well. Carefully fold the whipped cream into the mixture using the whisk. Beat the egg whites with the salt until stiff, add the sugar, briefly continue beating. Carefully fold the egg whites into the chocolate mixture. Fill the glasses with the mousse, cover and leave to set in the fridge for approx. 1 hr.
  • To decorate

    Whip the cream until light and fluffy, top the mousse with the cream and nuts.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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