Good morning readers, is it time for a coffee? I hope it is because I have the most decadent White Chocolate Mousse Cake in a cup to share. First, let me tell you a little story. Di Bella Coffee of Brisbane asked me to develop a recipe using one of the specialty coffees in their range.
![2016 Reserve Di Bella Coffee 2016 Reserve Di Bella Coffee](https://www.meatandtravel.com/wp-content/uploads/2015/08/2016-Reserve-Di-Bella-Coffee.jpg)
The specialty coffee makers blend, roast and distribute a range of specialty blends and single origin beans to domestic, commercial and wholesaler customers.
![Chocolate Mousse Cake Chocolate Mousse Cake](https://www.meatandtravel.com/wp-content/uploads/2015/08/Chocolate-Mousse-Cake.jpg)
I chose to sample the Reserve Blend 2016. I made myself a latte while I contemplated the flavours and my recipe options. The Di Bella 2016 Reserve has a lovely rich chocolate and spice flavour, and fruity aroma. I had been considering making a mocha dessert, but once I sampled the coffee I wanted a cleaner flavour than the combination of milk chocolate and coffee would deliver. The idea of using white chocolate with the Reserve Blend coffee to make a mousse, started to formulate in my mind.
![Chocolate Mousse Cake Chocolate Mousse Cake](https://www.meatandtravel.com/wp-content/uploads/2015/08/Chocolate-Mousse-Cake-Foodgawker.jpg)
I have a trusted favourite mousse recipe which produces the lightest ever dessert. Its always full of airy bubbles and has a nice fluffy texture. I could imagine these coffee bubbles sweetened by the milky white chocolate and I knew I was on a winner.
![Chocolate Mocha Mousse Cake Chocolate Mocha Mousse Cake](https://www.meatandtravel.com/wp-content/uploads/2015/08/Chocolate-Mocha-Mousse-Cake.jpg)
This recipe would be beautiful served as a whole Mocha Chocolate Mousse Cake as I have done previously in the Easter Egg Mousse Cake below.
![Chocolate Mousse Cake Chocolate Mousse Cake](https://www.meatandtravel.com/wp-content/uploads/2012/09/Chocolate-Mousse-Torte-3.jpg)
![Chocolate Mousse Cake](https://www.meatandtravel.com/wp-content/uploads/2015/08/Chocolate-Mousse-Cake.jpg)
Mocha Chocolate Mousse Cake
Ingredients
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
Instructions
Biscuit Base
- Place biscuits in a food processor or TM bowl. Process until a 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 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 the whipped cream and use the sprinkles to decorate.
![Mocha Mousse Cups Mocha Mousse Cups](https://www.meatandtravel.com/wp-content/uploads/2015/08/Mocha-Mousse-Cups.jpg)
![Fluffy Mousse Cake Fluffy Mousse Cake](https://www.meatandtravel.com/wp-content/uploads/2015/08/Fluffy-Mousse-Cake.jpg)
![Chocolate Mocha Mousse Cake Recipe Chocolate Mocha Mousse Cake Recipe](https://www.meatandtravel.com/wp-content/uploads/2015/08/Chocolate-Mocha-Mousse-Cake-Recipe.jpg)
Don’t forget to pin this recipe so you have it ready the next time you need a crowd pleasing dessert