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Photo of Mocha chocolate mousse by WW

Mocha chocolate mousse

Total Time
4 hr 20 min
15 min
5 min
Enjoy a flavour shot of coffee and chocolate when you whip up this melt-in-your-mouth mousse.


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

cup(s), (80ml)


2 tsp


2 medium, separated

Reduced-fat vanilla custard

¾ cup(s), (180ml)

Fresh raspberries

12 piece(s)


  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.