Chocolate Espresso Mousse

Makes about 4 portions depending on the serving glass size (150ml size as the mousse is decadently rich)

 ‘A ganache montée or a whipped ganache is a great way of easily creating a light mousse.

The mixture is whipped just as you would whip cream, just before serving. Voila.

The combination of coffee, rich chocolate and the exotic touch of tonka is truly captivating.’


  • 100g Lindt EXCELLENCE 70% Cocoa Chocolate, chopped
  • 40ml Espresso
  • 1 leaf of Gelatine (Gold Grade)
  • 200ml Cream, 35%
  • 15g Glucose syrup
  • 30g Raw Caster sugar
  • Optional
  • Little Tonka bean, grated finely


  1. Place the chocolate into a bowl and add the espresso. Set aside.
  2. In a small bowl place the gelatine leaf in cold water to soak.
  3. Combine half (100ml) the cream, glucose and sugar in a saucepan and bring to just before boiling point.
  4. (Microplane a ¼ of a Tonka bean into the cream if using).
  5. Take off the heat.
  6. Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until dissolved.
  7. Pour over the chocolate and coffee.
  8. Using a stick blender, create a smooth, silky mixture.
  9. Add the remaining (100ml) cream and blend again.
  10. Cover directly with cling film onto the surface and place in the fridge for 2-3 hours.

To Decorate:

  1. To serve, whip the ganache to a light mousse just before serving.
  2. Divide into serving dishes and garnish with Lindt chocolate decorations or a square of Lindt EXCELLENCE.