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+ servings

Mocha Chocolate Mousse

A delicious eggless dessert that is so easy to put together. A perfect treat for coffee & chocolate lovers!
Course Dessert
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 12 Shot Glasses (60ml glass)
Author Shireen Sequeira @ www.ruchikrandhap.com


  • 24 marshmallows regular sized
  • 1 cup 240ml water
  • 2 teaspoons instant coffee granules I used Bru
  • 55 grams plain milk chocolate * see notes
  • 300 grams double cream you can use fresh cream like Al Marai or Amul * see notes

To garnish:

  • 2-3 tablespoons chocolate grated or chopped
  • whipped cream optional


  • In a heavy based saucepan place the marshmallows, water, instant coffee and chocolate and stir until the marshmallows melt completely and there are no lumps - let the mixture simmer for a minute. Remove from heat and allow the mixture to cool completely.
  • In a large bowl place the double cream and whip it using an electric whisk (or by hand if you can manage) for about 5-6 mins or until the cream turns thick and holds soft peaks (when you lift the whisk the cream should form stiff ends - like small peaks and not drop). You need to beat the cream non stop, perhaps take 3-4 second breaks in between. Don't get dejected if you feel that it is not holding shape. Continue beating for a few more mionutes
  • When the coffee and marshmallow mixture has completely cooled down - add it gently into the whipped cream one tablespoon at a time and continue to beat the cream to incorporate
  • Spoon the mixture into the serving glasses and garnish with the grated chocolate. Cover with cling film / plastic wrap and chill for 6-24 hours before serving.


1. If you like you can use dark chocolate but make sure it is not very bitter. Use chocolate that has not more than 55% cocoa solids. 2. Do not worry if you are unable to get stiff peaks in the whipped cream, thanks to the marshmallows the mousse will set anyways. Just make sure that the cream you are using is not too thin (liquidy/watery). To achieve best results chill the bowl and the whisk in the fridge for about 1 hour before you begin whipping the cream. This helps especially if you are in a hot kitchen or live in humid climate. Cheat's version: If you have access to ready made (store bought) whipped cream you can use that instead of fresh cream as it will save you some effort. You can even substitute it with whipped cream powder like Dream Whip to reconstruct the cream - since I haven't used it I cannot tell you the proportions required - you may have to eyeball the quantity and add extra chocolate+coffee+marshmallow mixture if you end up using too much whipped cream. This is just a suggestion. Recipe adapted from: Coffee, 100 Everyday Recipes