Mocha Mousse
Author: adapted from:Marcel Desaulniers
Prep time: 30 mins
Cook time: 1 min
Total time: 31 mins
  • 18 ounces semisweet chocolate chips
  • 2 tablespoons plus 2 teaspoons (8 teaspoons total) powdered instant coffee
  • ¼ cup water
  • 3 cups heavy whipping cream
  • chocolate covered coffee beans
  1. For the Mocha Mousse:
  2. Combine chocolate, coffee and water in a large microwaveable bowl. Microwave until melted, which will not take long, and stir to blend. Set aside to cool.
  3. Once the chocolate mixture is cool, beat whipped cream until soft peaks form. Fold whipped cream into chocolate mixture.
  4. Cut a small piece off a bottom corner (not the side that closes) of a gallon size freezer bag. Place a large star or round pastry tip into the opening. Transfer the mousse into the bag and seal it.
  5. Gently squeeze the mousse into 10-12 dessert glasses, starting in the center and working towards the outside. Top each mousse cup with a chocolate covered coffee bean.
  6. Betsy's tidbits:
  7. Total microwave time is usually less than one minute.
  8. Mocha Mousse may also be transferred into dessert glasses using a very large ice cream scoop. It will not be as pretty as the ones that are piped in.
  9. Another option is to pipe the Mocha Mousse into one large crystal bowl.
This recipe may be halved or quartered to serve a smaller crowd.
Recipe by Desserts Required at