Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Mocha chocolate mousse by WW

Mocha chocolate mousse

7
Points®
Total Time
4 hr 20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
Enjoy a flavour shot of coffee and chocolate when you whip up this melt-in-your-mouth mousse.

Ingredients

Instant coffee powder

3 tsp, (espresso)

Cocoa powder

1½ tbs, plus 1tsp for dusting

Reduced-fat chocolate milk

¾ cup(s), (185ml)

Sweetened skim condensed milk

⅓ cup(s), (80ml)

Gelatine

2 tsp

Egg(s)

2 medium, separated

Reduced-fat vanilla custard

¾ cup(s), (180ml)

Fresh raspberries

12 piece(s)

Instructions

  1. Combine coffee, 1½ tablespoons of cocoa powder, chocolate milk and condensed milk in a small saucepan over medium heat. Stir for 2–3 minutes or until coffee and cocoa dissolve. Set aside to cool for 5 minutes.
  2. Combine gelatine and 2 tablespoons of boiling water in a small heatproof jug. Stir until gelatine dissolves. Add the gelatine mixture and egg yolks to the warm milk mixture and whisk until combined.
  3. Using electric beaters, beat the egg whites in a mixing bowl until soft peaks form. Whisk the custard into the chocolate mixture. Gently fold in the egg whites, in 2 batches, until just combined.
  4. Divide the mixture between four ¾ cup (185ml) capacity serving glasses. Refrigerate for 4 hours or until mousse is set. Serve each mousse dusted with remaining cocoa powder and topped with fresh raspberries.

You might like

You might like