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Chocolate Espresso Mousse Flutes


250g good-quality milk or dark chocolate, chopped
100ml strong brewed espresso coffee
4 eggs separated
¼ cup icing sugar
40ml Kahlua or Tia Maria
400ml double cream
Flake or twirl chocolate bars, to serve


1 Place chocolate and 50ml of the coffee into a heatproof bowl over a saucepan of simmering water. Stir constantly with a metal spoon until smooth. Remove from heat. Add egg yolks, 1 at a time, stirring until combined.

2 Beat eggwhites with an electric mixer until soft peaks form. Add 2 tablespoons of icing sugar, a little at a time, beating until combined. Stir 1/3 of the eggwhite mixture into the chocolate mixture, then gently fold through the remaining eggwhite. Spoon into 8 small flutes. Cover and refrigerate at least 4 hours or overnight if time permits.

3 Stir the remaining icing sugar into the remaining coffee with the Kahlua or Tia Maria then pour into the cream. Using electric beaters, gently beat until softly whipped (do not over-beat because the cream will separate). Dollop or pipe the coffee cream onto the chocolate mousses, cover and refrigerate. Serve with Flakes or Twirls to dip.

Tip: Dark chocolate makes a very rich mousse, use milk or white chocolate if you like a less intense chocolate flavour.
I like to use the Nestle Plaistowe Premium Cooking Chocolate.

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