Easiest Way to Cook Perfect Mocha mousse cake

Mocha mousse cake. I have a tried and true favorite mousse recipe that makes for the lightest dessert ever. It's always full of air bubbles and has a nice smooth texture. I could imagine these coffee bubbles being sweetened with milky white chocolate and I knew I was the winner. This recipe would be wonderful served as a whole mocha chocolate mousse cake like I did before.

Trim off the rounded top of one cake layer. This cake is hard to share but not to make. Light & decadent Mocha Mousse layered between the moist chocolate cake.

Mocha Mousse cake is really a very delicious dessert

Today I have a different plan. I had promised a friend that I would bring a dessert to a birthday party. She had arranged a lovely birthday cake so I thought it would be easier to serve the mocha chocolate mousse cake in individual cups. This will make it easier for people to help themselves rather than having to cut another cake.

Procaffeinating (noun): the tendency to not start anything until after you have had your coffee. Do you have a go-to chocolate cake recipe? Mocha Mousse Cake recipe - How to make Mocha Mousse Cake. You can cook Mocha mousse cake using 15 ingredients and 2 steps. Here is how you achieve it.

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Ingredients of Mocha mousse cake

Base

250 gm Chocolate Ripple Cookies
120 gm melted butter

Mocha White Chocolate Mousse

2 cup shots strong black Reserve Blend 2016 Di Bella Coffee Maximum 1/3 total
250 gm white chocolate
1/4 cup pouring cream
4 eggs separated
10 gm sachet unflavoured gelatin
¼ cup boiling water
¾ cup caster sugar

Chocolate Ganache

80 ml Frangelico
200 gm dark chocolate good quality
2 Tbs golden syrup
pouring cream

Topping

200 ml whipped cream
1 Tbs icing sugar
1 tsp vanilla
1/2 cup Chocolate crispies

Mocha mousse cake Instructions

Biscuit Base

Place biscuits in a food processor or TM bowl. Process until fine crumbs forms.
Add the melted butter and combine. TM 5sec/speed 6.
Press a tablespoon or so of the crumb gently into the serving cups and then refrigerate.

Mocha White Chocolate Mousse

Heat cream and chocolate pieces in the microwave for 1 minute.
Stir until the mixture is smooth. If necessary microwave again in 30-second intervals.
In a small bowl add the boiling water to the gelatin and combine the two until the gelatin has dissolved and doesn't have any lumps.
Whisk the coffee and the egg yolks into the white chocolate mixture.
Add the gelatine mixture to the white chocolate and coffee. Mix thoroughly.
In a clean dry bowl beat the egg whites until soft peaks form. Slowly add the sugar a teaspoon at a time until all the sugar has been incorporated and you have a light glossy meringue.
Fold the egg whites gently into the white chocolate sauce. Try to keep the mixture as light and airy as possible.
Pipe or spoon the mousse into the prepared cups.
Refrigerate the Mocha Mousse Cups until the mousse is set.

Ganache Topping

Heat cream, golden syrup, and chocolate pieces in the microwave for 1 minute.
Stir until the mixture is smooth. If necessary microwave again in 30-second intervals.
Stir through the Frangelico and leave the ganache on the bench to cool.
Once the ganache is cooled spoon 1 Tbs of the mixture on each of the completed cups.
Return the cups to the fridge.

Decorating

When it's time to serve the dessert, top each cup with whipped cream and use the sprinkles to decorate.

They might look complicated, but these mousse cups are super easy to make. The recipe makes about 30 individual cups. If you're serving a more formal business, you can use glasses or something similar.

I'm so happy everyone enjoyed the desserts, they were a huge hit. Friends said they don't normally eat coffee desserts, but the balance of flavors on Mocha Mousse Cake absolutely loved it. Not sure if to praise my excellent cuisine or the amazing coffee blends I use, but just to be on the safe side, I know I'll be making them again.

Don't forget to pin this recipe so the next time you need a fun dessert, you'll be done