Dark Chocolate and Coffee Mousse

This is the perfect ending to a great meal – an afterdinner coffee and chocolate rolled into one! If you like things particularly dark and bitter, leave out the honey, or add a little extra if you prefer things sweeter. The mousse is delicious served immediately while still warm, but you can also put it in the fridge to allow it to cool and set.


Serves 4–6

300g dark chocolate (70% cocoa solids)

300ml whipping cream

125ml warm black coffee

6 egg yolks

1 tbsp honey

40g chocolate-coated coffee beans, lightly crushed, to serve


1Bring half a kettle of water to the boil. Pour it into a saucepan and bring to a very gentle simmer.

2Break the chocolate into pieces and place in a heatproof bowl. Sit the bowl over the pan without it actually touching the water and allow the chocolate to melt. Set aside.

3Pour the cream into another bowl and whisk to soft peaks.

4Put the coffee, egg yolks and honey into a second heatproof bowl and whisk them together. Once combined, place the bowl over the pan of hot water and continue to whisk over a low heat until the mixture thickens like custard.

5Whisk in the melted chocolate, then allow to cool for 5 minutes.

6Gently fold in the cream until just incorporated.

7The warm mousse can be served immediately, or poured into individual bowls and chilled to serve later.

8Sprinkle some of the crushed coffee beans over each bowl before serving.

If you have more time…

… allow these mousses to set in the fridge for an hour before serving.

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