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Cappuchino Mousse


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Cappuchino Mousse


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Cappuchino Mousse

One of my tasters said, “The dairy version of this recipe tastes like Starbucks on steroids!” It is a creamy dream.


  • Prep Time : 20 min
  • Cook Time : 5 min
  • Ready Time : 25 min




  • Cappuchino Mousse
  • 9 ounces good-quality milk or semisweet chocolate (I like Ghiradelli®)
  • 4 teaspoons espresso powder
  • 1/4 cup cold water
  • 1 1/2 cups heavy cream or nondairy whipped topping (I like Richwhip®)
  • Chocolate Dipped Spoon Garnish
  • plastic spoons
  • 1 1 (4-ounce) good-quality semisweet chocolate or white chocolate bar (I like Ghiradelli®), chopped
  • whipped cream, optional for garnish


1. On a cutting board, finely chop the chocolate. Transfer the chopped chocolate and any shavings into a microwave-safe bowl.

2. In a small bowl, dissolve the espresso or coffee in the water. Add it to the chocolate.

3. With the microwave set to 70% power, melt the chocolate in 30-second intervals, stirring between each round to hasten the melting. Stir until completely smooth and melted.

4. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Do not overbeat. Using a silicone spatula, gently fold the chocolate into the whipped cream until it is an even coffee color. Immediately spoon into glass or ceramic mugs, teacups, or other serving bowl. The mousse will set quickly, so work rapidly.

5. Prepare the chocolate-dipped spoon garnish: Place the chopped chocolate into a small microwave-safe bowl. Microwave at 70% power for 30 seconds at a time, stirring at each interval to hasten the melting, until smooth and melted. Repeat in 30-second intervals until chocolate is smooth and fully melted. Dip plastic spoons into the chocolate to coat the bowl of each spoon. Lay spoons on parchment paper to set. To speed the process, you can place the spoons into the refrigerator to set for 5 minutes. Serve with the cappuccino mousse. Top the mousse with whipped cream if desired.


To make the parve version, adjust by using only 6 ounces of good-quality semisweet chocolate and whip 3 tablespoons of sugar into the nondairy whipping cream to keep the sweetness at the correct level.



About Susie Fishbein


Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.




One Response to Cappuchino Mousse

  1. avatar says: Peninah

    I made this for Shavuos last year and it was incredible! I found it was best after a few days in the fridge.

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