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Quick Coffee-Chocolate Mousse

Quick Coffee-Chocolate Mousse
Clodagh McKenna
Cook Time:
15 mins
Prep Time:
15 mins

Chef notes

This is my go-to dessert when I have very little time to make anything, but I still want to give everyone a treat. These take just 15 minutes to prepare and 15 minutes to chill, and you can make them a day ahead.

Technique tip: Don't over whisk the mixture as it will be too runny.

Swap option: You can swap the coffee extract for vanilla or rosewater.


  • ounces dark chocolate (at least 70 per cent cocoa solids), broken into pieces
  • ounces superfine sugar
  • 1 tablespoon coffee extract
  • 2 medium free-range eggs
  • 9 ounces mascarpone cheese


Place the dark chocolate in a heatproof bowl set over a saucepan of simmering water and allow it to melt, then remove from the heat. Stir in the caster sugar and coffee extract and crack in the eggs. Using a hand-held electric beater, whisk for 5 minutes. Finally, whisk in the mascarpone for a few seconds, until smooth.

Divide between four 9-fluid-ounce serving glasses and chill in the fridge for 15 minutes before serving.