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Milk chocolate and coffee mousse

Mousse au chocolat au lait et café
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This soft, coffee-flavored mousse can be prepared in just a few minutes. Combine it with the recipes for Easy Bitter Chocolate Mousse and White Chocolate Mousse with Cognac to obtain a magnificent Trois Chocolats Café-Cognac dessert.


Recipe for 4 people: Required accessories:


  • Mixing bowl

  • Hand whisk


  • 135 gr of Costa Rica milk chocolate with 38% cocoa in pastilles*

  • 200 ml of 35% cream

  • 1 lightly beaten egg yolk

  • 2 tbsp. level teaspoons of good quality instant coffee dissolved in 1 tbsp. tsp

  • very hot water




  1. Whip the cream until slightly thickened;

  2. Melt the chocolate in the microwave (medium) or in a bain-marie. The chocolate should be warm to the touch but not hot.

  3. Pour melted chocolate into mixing bowl;

  4. Add a quarter of the cream to the melted chocolate and whisk vigorously;

  5. Add the egg yolk and whisk;

  6. Add the rest of the cream and the coffee, mix;

  7. Pour into cups.

  8. Refrigerate and serve.

* Available at Érico in our selection of products for preparing pastries and chocolates


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