Chocolate Coffee Mousse Dessert has a nice balance of cake and chocolate mousse. The chocolate mousse is airy, fluffy and moist, just the way it should be, with a nice kick of coffee and liquor.
The idea was sparked at a party, where a friend of mine and I were eating mousse and she mentioned how great it would be to include a slice of cake in it. I loved the idea and decided to give it a try.
You’ll need to prepare a Sponge Cake (click link for recipe), which can be made a day in advance.
Other Coffee Desserts to Try:
Share Some Love ❤️
- Prepare a Sponge Cake on a 13×18 sheet, cake pan. Using your dessert cups or a cookie cutter, cut out the sponge cake. The size of this pan makes about 30 tiny dessert cups.
- In a bowl, combine whipping cream with bailey liquor. Pour a spoonful over each sponge cake.
- To melt everything on a steam bath, preheat water in a pot. Place a bowl on top of the pot with boiling water. Make sure that the bowl does not melt. Into the bowl, place chocolate chips, coffee and bailey liquor.
- Stir the ingredients until everything is competently melted. Add butter into that mixture and stir to dissolve.
- In a separate cup, place 1/4 cup of whipping cream and one teaspoon of gelatin, allow it to soften for 5 minutes. Microwave a cup with gelatin for 5 seconds; remove and stir until the mixture turns into runny texture. If need to, you can microwave gelatin a bit more. Add gelatin mixture into the chocolate, stir to combine.
- Place 1 1/2 cups of cold, heavy whipping cream into a mixer, beat cream to medium peaks.
- Stir in half of the cream into the chocolate, fold in remaining whipped cream, don’t overwork the mousse.
- Place chocolate mousse into a piping bag, fill equal amounts into each dessert cup.
- Top with some shredded chocolate or cacao powder. You can also double up the layers for taller cups.