Cappuccino Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

I always enjoy a cappuccino coffee – it’s lovely with the frothy milk on top – so I thought, why not have a pudding to match? Chocolate and coffee go so well with each other, and the lightly whipped cream on top is a really good finish to the dish.

If you make your own biscuits it would be very nice to offer cappuccino mousse and biscuits for pudding. Why not try the home-made Palmier Biscuits?


  • 175 g (6 oz) plain chocolate
  • 3 tablespoons strong black coffee
  • 5 egg whites
  • 50 g (2 oz) caster sugar
  • 2 egg yolks
  • 150 ml (5 fl oz) double cream, whipped


    Break 150 g (5 oz) of the chocolate into small pieces and melt with the coffee in a bowl over a pan of hot water. Beat the egg whites with the sugar to a meringue consistency, creating soft peaks. Fold the egg yolks into the melted chocolate, making sure it is not too hot, add one-third of the egg white meringue and whisk into the chocolate. Carefully fold in the remaining egg whites and half of the whipped cream.

    The mousse can now be spooned into glasses, ramekin dishes or one large bowl and placed in the fridge for 2–3 hours to set. The remaining cream can be piped or forked on top of the mousse. To finish the dish, just finely grate the remaining chocolate over the top. So now we have a cappuccino coffee pudding with extra chocolate taste.