Frozen Mocha Mousse

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 ounces (3 squares) unsweetened chocolate
  • cup water
  • ¾ cup sugar
  • Pinch of salt
  • 3 egg yolks
  • 1 tablespoon instant coffee powder
  • ½ teaspoon vanilla extract
  • 2 cups heavy cream, whipped


    1. Dacquoise. Preheat oven to very slow (250°F.). Place five egg whites in a mixing bowl, add one-eighth teaspoon cream of tartar, and beat until frothy. Reserve egg yolks for the buttercream.

    2. Gradually add three-quarters cup granulated sugar while beating. Continue to beat until the meringue stands in stiff peaks when the beater is withdrawn from the mixing bowl.

    3. Blend one-half cup sugar, one cup ground blanched almonds, one-half cup zwieback crumbs, two tablespoons each of sifted all-purpose flour and cornstarch, and one-half teaspoon vanilla extract. Fold the mixture into the meringue.

    4. Cut out two eight-inch circles of parchment paper and place them on a baking sheet. Or grease and flour a baking sheet and mark two eight-inch circles with the help of a layer-cake pan.

    5. Spoon the meringue mixture into a pastry bag fitted with a plain tube with a half-inch opening. Pipe the mixture out spirally from the center to cover the prepared circles. Bake the layers for forty-five minutes. Cool.

    6. Buttercream. Combine one cup sugar and one-third cup water in a saucepan.

    7. Heat, stirring, to 236°F. on a candy thermometer, or until the syrup spins a thread.

    8. Beat five egg yolks until they are thick and pale. Gradually pour the syrup over them, beating all the time.

    9. Beat in one and one-quarter cups butter. Add two tablespoons each of Grand Marnier and instant coffee powder. Chill the mixture until it is just thick enough to spread.

    10. Spread the buttercream between the cooled meringue layers. Sprinkle sifted confectioners’ sugar and shaved chocolate over the top.

    11. Dacquoise in the picture was made by doubling the recipe. This elegant French creation makes a fabulous dessert for spring menus.

    12. Place the chocolate and water in a saucepan and gradually bring to a boil, stirring. When chocolate is melted, add the sugar and salt and cook over low heat for two minutes, stirring constantly.

    13. Place the egg yolks in a mixing bowl and beat with a whisk. Pour in the chocolate mixture, beating constantly. Add the coffee. Let the mixture cool.

    14. Fold in the vanilla and whipped cream. Pour into refrigerator trays. Place in the freezer until firm.