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Recipe by
Coffee mousse is a creamy and light dessert, perfect for ending a meal. This dessert is made with a coffee base, enriched with dark chocolate and sugar. The egg yolks give it a velvety texture, while the milk and cream increase its sweetness and softness. Gelatin is used to make the mousse firmer. Coffee mousse is a classic of Italian cuisine, especially in northern regions. It is a delicacy to enjoy fresh straight from the refrigerator.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Prepare the coffee, sweeten it with 60 g of sugar and dissolve the chocolate in half of it
Step 2 of 6: In the other half, dissolve the gelatin
Step 3 of 6: Beat the egg yolks with the remaining sugar, add the milk in a stream and cook the cream over low heat
Step 4 of 6: Incorporate the gelatin and the melted chocolate
Step 5 of 6: Finally, add the whipped cream
Step 6 of 6: Pour the cream into a dessert cup and keep it in the refrigerator until serving time
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Eggs, Fish, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving253 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,771 kJ662 kcal | 1,095 kJ262 kcal |
| Fat | 40.96 g | 16.19 g |
| of which saturated fatty acids | 22.09 g | 8.73 g |
| Carbohydrates | 58.59 g | 23.16 g |
| of which sugars | 57 g | 22.53 g |
| Fibre | 3.01 g | 1.19 g |
| Protein | 16.19 g | 6.4 g |
| Salt | 0.1 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
