Chocolate & coffee mousse

Chocolate & coffee mousse

Total: 1 hr 30 min. | Active: 30 min.
vegetarian, lactose-free, gluten-free
Nutritional value / portion: 620 kcal
, Fat: 51 g
, Carbohydrate: 26 g
, Protein: 10 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To caramelize the nuts

50 g hazelnuts, coarsely chopped
1 tbsp sugar

Chocolate mousse

150 g dark chocolate (64% cocoa), finely chopped
2 fresh egg yolks
1 tbsp sugar
2 tbsp strong espressos, cooled
2 dl lactose-free full cream, beaten until stiff
2 fresh egg whites
1 pinch salt
1 tbsp sugar

To decorate

1 dl lactose-free full cream
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4 glasses, each approx. 200 ml

How it's done

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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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