Choc coffee mousse with Amaralu cream

A deliciously rich dark chocolate mousse with a hint of coffee.
mocha amarula, mousse, recipe
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Recipe from: 19 May 2016
Preparation time: 45 min
Cooking time: 10 min


  • Mousse
  • 200
    dark chocolate, chopped
  • 75
  • 1/3
    strong coffee, warm
  • 4
    eggs, separated
  • 1
  • 2
    instant coffee powder
  • 1
    caster sugar
  • 1
    icing sugar
  • Amarula cream
  • 3/4
  • 1 1/2
    castor sugar
  • 3
    Amarula liqueur
  • cocoa powder, for dusting
  • 50
    short bread or tennis biscuits, crushed
Servings: Change Serving



For the mousse, melt the chocolate, butter and coffee over a double boiler until smooth. Allow it to cool for 10 minutes.

Whisk the 4 egg yolks, one by one, into the chocolate mixture until smooth.

Whisk the cream until soft peaks form. Add the caster sugar and coffee powder and beat until stiff.

Fold the cream into the chocolate mixture.

Whisk the egg whites until soft peaks form. Add the icing sugar and whisk until stiff. Fold this into the chocolate and cream mixture.

Spoon the mixture into 6 serving dishes and refrigerate for at least 2 hours or overnight.

For the Amarula cream, whisk the cream until soft peaks form. Add the caster sugar and beat until stiff. Whisk in the Amarula liqueur.

To serve, dollop some cream onto the mousse , add a light dusting of cocoa and scatter some broken biscuits on top.


Serve the mousse cold. Other toppings that can be used to top the chocolate mousse: chopped and toasted pistachios, toasted coconut flakes, coffee-flavoured cream or sliced fruit.

Recipe by Illanique van Aswegen

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2016-05-31 09:34

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