Cappuccino Mousse

Cappuccino photo

Contributor’s Note: This is a British recipe with original measurements in brackets.


  • ½ cup (4 ounces) plain chocolate, grated
  • 4 egg whites
  • 1 tablespoons instant coffee granules, dissolved in boiling water
  • ½ cup (4 ounces) caster sugar
  • ¾ cup (6 ounces) whipping cream


Keep 2 tablespoons of grated chocolate back. Put the rest of the chocolate and the coffee into a bowl over a pan of boiling water. Heat, stirring occasionally, until the chocolate has melted, then leave to cool to take the egg and sugar mixture.

Whisk egg whites until stiff then gradually whisk in the sugar until mixture is glossy and thick.

Fold into the melted chocolate and then spoon the mixture into pretty cups or glasses.

Whip the cream until it is thick but soft. Spoon a little on top of each mousse and sprinkle a little grated chocolate over to decorate.

Chill in the fridge for 30 minutes before serving. These can be made ahead and served when ready.