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Mocha Mousse

What do PANTONE®’s 2025 colour of the year and our new deliciously moreish dessert have in common? Introducing the Islands’ Mocha Mousse, perfectly light and aired with an elegant balance of sweetness and intensity from the espresso. This could well be a contender for dessert of the year too!
Prep time 20m
Cook time 10m
Total time 30m
Servings 4 servings
Difficulty Medium
65% Dark Chocolate Buttons (Mini) - 2kg Bag
65% Dark Chocolate Buttons (Mini) - 2kg Bag
£65.00

Ingredients

125g 65% Dark Chocolate Buttons

1 Shot of Espresso

15g Butter

3 Medium Eggs

40g Caster Sugar

200ml Double Cream

Method

  1. 1

    Melt together the chocolate and butter over a Bain Marie, add the shot of espresso and whisk until smooth.

  2. 2

    Separate the eggs and add the yolks to the chocolate mixture. Set aside.

  3. 3

    Whisk the egg whites with the sugar until you have a soft meringue. Fold this into the chocolate mixture.

  4. 4

    Finish by whipping the cream to soft peaks and fold through the rest of the mousse ingredients. Set for at least 4 hours before serving.

  5. 5

    Serve and enjoy!

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