Coffee Mousse

coffee mousse served on coffee cups

Coffee Mousse

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traditional dessert Italian
By Massimo Porcelli Serves: 6
Prep Time: 10 minute + resting Cooking Time: 10 minutes Total Time: 20 minutes + resting

Coffee is not only the most famous and beloved drink in Italy but it is also an excellent ingredient for fantastic desserts, first of all the top famous “Tiramisù”, one of the great glories of Italian Cooking. This recipe is really simple and also very popular with those (and there are few) who do not like coffee. Coffee is perfectly mixed with sweetened whipped cream and chocolate. I often prepare it when I have friends for lunch but I avoid serving it for dinner because I don't want to compromise the sleep of my guests. The advantage is not having to get up to prepare coffee after serving the dessert.


  • Dark Chocolate (60% cocoa) 125 g
  • White Sugar 100 g
  • Cream fo Whip 125 g
  • Mocha Coffee about 4 coffee cups
  • Coffee grains or cocoa powder to decorate



Cut the chocolate into very thin flakes with a knife.


Prepare the “bain-marie” to melt the chocolate by choosing two pots that can fit one inside the other. Fill the first half with water and put it on the fire so that it can boil very gently. Collect the chocolate in the second pot and place it on boiling water so that the heat melts it gently. You should make sure that the bottom of the second does not touch the water. Stir constantly and check the cooking because the chocolate burns easily and becomes bitter


While the chocolate cools, prepare the coffee with the mocha (or with the espresso machine) and whip the cream with the sugar


Add the chocolate to the whipped cream, mixing very gently from the bottom up. Complete with coffee and mix again


When the mixture is perfectly blended, transfer it to the cups and place in the fridge to harden for at least 12 hours


Before serving, decorate according to your tastes with whipped cream, cocoa powder or some coffee beans (as I did)




You can melt the chocolate in the microwave by placing it in a large container and giving maximum power for 30 seconds. Mix well and repeat the operation until it is completely dissolved. Proceed step by step to prevent the chocolate from burning




If you don't want to wait, you can use gelatin to firm the mousse faster. Dissolve the gelatin (in sheets or powder) in cold water, following the instructions on the package, and add it to the hot coffee, stirring well, so that it dissolves completely. Then add the coffee to the mixture and proceed as indicated: gelatin must be first dissolved in a cold liquid and then mixed in a hot one


You know that every self-respecting lunch in Italy must always end with coffee. It comes after fruit and dessert, usually inviting guests to leave the table and sit comfortably on the sofa Many get up and ask "Who wants coffee?" forcing guests to respond loudly (very often with a raise of the hand). I never ask and I prepare for all diners over the age of 16: if there is any coffee left over, I can always use it to prepare a dessert or a granita

ingredients for coffe mousse: cream, chocolate, mocha coffee and sugar

This is a dessert that can be made in 10 minutes, but must rest for a long time in the fridge. If you are in a hurry, use the gelatin as indicated in the recipe

chopping chocolate very finely
melted chocolate on a woodspoon

When I have to melt chocolate, I prefer the 60% cocoa one which is sweeter but melts even better and faster

making coffee with mocha

I prefer coffee with mocha but, if you prefer, you can use espresso for an even stronger dessert! Instead, avoid American coffee which is too watery

whipping cream

Always remember to ice the cream in the freezer for 1o minutes before to whip it: it will be more simple and fast to have a perfect result

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