Cappuccino Mousse

Indulge in the luscious blend of bold espresso and velvety chocolate with this elegant Cappuccino Mousse, a dessert that’s as visually stunning as it is delicious. Perfectly light and airy, this mousse combines rich, melted semi-sweet chocolate with the aromatic depth of instant espresso, folded into whipped cream and glossy egg whites for a dreamy, cloud-like texture. With just 25 minutes of prep time, this no-bake treat is ideal for dinner parties, romantic evenings, or whenever you crave a sophisticated sweet fix. Each serving is adorned with a dusting of unsweetened cocoa powder, adding a touch of gourmet flair. Effortlessly elegant and irresistibly creamy, this cappuccino mousse is your go-to recipe for a show-stopping dessert experience!

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 2 teaspoons Instant espresso powder
• 4 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract
• 4 ounces Semi-sweet chocolate, finely chopped
• 3 large Egg whites
• 3 tablespoons Granulated sugar
• 1 tablespoon Unsweetened cocoa powder (optional, for garnish)

Directions

Step 1

In a microwave-safe bowl, combine the finely chopped semi-sweet chocolate with 1/2 cup heavy cream. Microwave in 20-second intervals, stirring after each interval, until the chocolate is fully melted and smooth. Let the mixture cool to room temperature.

Step 2

In a small bowl, dissolve the instant espresso powder in 1 tablespoon of warm water. Set aside to cool.

Step 3

In a large mixing bowl, whip the remaining 1 1/2 cups of heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip. Refrigerate until needed.

Step 4

In a clean, grease-free bowl, beat the egg whites with a hand mixer or stand mixer on medium-low speed until frothy. Gradually add the granulated sugar, one tablespoon at a time, and increase the speed to medium-high. Continue beating until stiff, glossy peaks form.

Step 5

Gently fold the cooled espresso mixture into the melted chocolate until evenly combined.

Step 6

Using a spatula, fold one-third of the whipped cream into the chocolate-espresso mixture to lighten it. Then, fold in the remaining whipped cream in two more additions, being careful to maintain the mousse's airy texture.

Step 7

Next, gently fold the stiff egg whites into the mousse mixture in three additions, ensuring they are fully incorporated but without overmixing.

Step 8

Spoon the cappuccino mousse evenly into six serving glasses or bowls. Smooth the tops and refrigerate for at least 2 hours to allow the mousse to set.

Step 9

Before serving, dust with unsweetened cocoa powder for garnish, if desired. Enjoy!

Nutrition Facts

Serving size	(773.1g)

Amount per serving	% Daily Value*
Calories	2552.5

Total Fat 197.0g	0%
Saturated Fat 116.6g	0%
Polyunsaturated Fat 0g
Cholesterol 480mg	0%
Sodium 344.0mg	0%
Total Carbohydrate 144.2g	0%
Dietary Fiber 10.3g	0%
Total Sugars 124.8g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 95.3mg	0%
Iron 6.7mg	0%
Potassium 785.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.0%

Protein: 3.3%

Carbs: 23.7%