Cakes Desserts Recipes

Coffee mousse

By on 01.12.12

I wanted mousse, coffee mousse, so I made it. I found a recipe online that looked awesome, so I tried it. The mousse was very nice and I really enjoyed eating it. The only downside of making this is that you have to be somewhat patient, but it was worth it! So do try.

I made these a while ago, during my exam period. I did a lot of procrastinating instead of studying (too much as I kind of failed). Now I have to fix that **** so I am not baking all the time anymore as I still want to finish my BSc this study year. :p

Here is a close up, I made a chocolate decoration to top it off. I melted some chocolate and with a fork I made the above on wax paper. You could make more advanced decorations to impress your friends even more.

These mousse glasses sure will impress and are great for the holidays. Hope you enjoy them!

Coffee mousse
Serves: 6
For the sponge cake:
  • 2 eggs
  • 50g granulated sugar
  • 40g Cake flour
  • 10g Cornstarch
  • 10g Cocoa
  • 10g Butter
  • 10g Milk
Coffee mousse
  • 1 egg yolk
  • 1 egg white
  • 40g Granulated sugar
  • 100g Milk
  • 3 - 5 g instant coffee
  • 2tsp Coffee liqueur (I used Kahlua)
  • 80g heavy cream
  • 4g Gelatin
  • 25g Water
Sponge cake:
  1. Preheat your oven to 175ºC / 350ºF.
  2. Place parchment paper onto a baking tin (about 20cm x 27cm or something with about the same area)
  3. Sift together the flour, cornstarch and cocoa in a bowl.
  4. Melt the butter together with the milk in the microwave until the butter has just melted.
  5. With an electric mixer, whisk the eggs with sugar until thick and pale yellow. Then add the flour mixture and fold in with a spatula.
  6. Add the butter/milk to the side of the bowl and fold in.
  7. Pour the mixture into your baking tin and bake for 10-12 minutes on 170ºC 350ºF.
  8. Let cool completely.
  1. In a small container, add the gelatin and water. Let the gelatin absorb the water while you proceed.
  2. Whisk the egg yolk with 20g sugar until thick and pale yellow.
  3. Heat the milk in a pan with the instant coffee and liqueur. Remove from heat and stir in the gelatin until dissolved.
  4. Place the bowl with egg yolks in an ice bath (I filled the sink) and little by little add the milk while stirring. Leave it in the ice bath.
  5. With an electric mixer whisk the egg whites with 10g sugar until it forms stiff peaks.
  6. Also whisk the cream with 10g sugar until it forms soft peaks.
  7. Now (with bowl still in cold water) add ⅓ of the egg whites to the yolks and fold in, repeat with ⅓ of the cream and the rest of the egg whites and cream.
  8. Leave the bowl in ice water for 20 minutes.
  1. Cut the sponge cake so it will fit in your glasses or containers.
  2. Scoop mousse into the glasses.
  3. Chill in the refrigerator for at least three hours (or overnight).
  4. Decorate with cocoa, some whipped cream and chocolate.


Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.