Recipe: Layered cappuccino mousse

Our cappuccino mousse, layered with coffee jelly, is a great mood booster.

Our cappuccino mousse, layered with coffee jelly, is a great mood booster. - Credit: Archant

Had a bad day (or week)? Cheer yourself up by making our indulgent cappuccino mousses.

What a week it's been. I won't bore you too much with the details, but let's just say by last Friday I'd had it up to here. Our car went into 'limp mode' meaning we had to travel the M4 at a snail's pace (even tractors were overtaking). Then we got a flat tyre. On the same day our hob imploded, giving me an electric shock! And to top it all off, I then accidentally broke a dish. That was me done for the day. I retreated to the bath with a bottle of Baileys!

At the weekend we had friends coming for dinner. With no working hob, we were forced to fish our trusty Coleman gas stove out of the shed, and I'll be cookng on it, rain or shine, until the kitchen's back to normal.

I can tell you, it's not easy to cook 100 meatballs outside in a tiny pan (in 10 batches) and it's no fun waiting half an hour for the kettle to boil either. But the pudding I made for our friends was a doddle. A no-fuss, melt and mix cappucino style dessert, jam-packed with chocolate.

It's not going to do you any favours if you're on a diet, but when you're dire need of something, anything to lift your spirits, this pretty much does the trick.

Cappuccino chocolate mousse pots

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(makes 6-8 coffee cups)


For the coffee jelly: 2 leaves platinum gelatine, 120ml strong hot coffee, sugar to taste. For the mousse: 250g at least 70% dark chocolate, 150g marshmallows, 1 knob salted butter, 2tbsps water, 250ml double cream, 1tsp instant coffee granules

To finish: 150g white chocolate, cocoa powder


Soak the gelatine in cold water for 10 minutes then squeeze out. Add to the hot coffee and stir to dissolve. Add sugar to taste and spoon into your serving cups. Chill the cups for about an hour. For the mousse melt the chocolate, marshmallows, butter and water in a pan on a low heat. Stir in the instant coffee. Allow to cool. Whisk the double cream to soft peaks and fold into the chocolate mix. Spoon over your coffee jellies.

Allow to set for 30 minutes. Melt the white chocolate and smooth over each of the cups. Set in the fridge, then sprinkle with cocoa. Delicious.