Recipe courtesy of Robert Irvine
Episode: Caffeine Crash
Save Recipe Print
Guatemala San Sebastian Coffee Chocolate Mousse
Total:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr
Yield:
4 to 6 portions
Level:
Easy
Total:
2 hr 10 min
Prep:
10 min
Inactive:
2 hr
Yield:
4 to 6 portions
Level:
Easy

Ingredients

Directions

Add the gelatin and cold water to a small bowl and allow it to sit for 2 minutes. Add hot water and stir until the gelatin is dissolved.

Cooks Note: If you are using modified tapioca starch, this step is not necessary just add it to cocoa mixture and continue.

In a stand mixer, add the cocoa and sugar and blend on low speed with the whisk attachment, until well combined. Add the cream, vanilla bean seeds and coffee and mix on high speed until stiff peaks are formed. Stir in the gelatin and mix for 1 minute. Remove the mousse from the mixer and portion into serving dishes. Refrigerate for 1 to 2 hours. Garnish with shaved chocolate or fresh fruit and serve.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Chocolate-Avocado Mousse

Recipe courtesy of Giada De Laurentiis

Almost-Famous Chocolate Mousse Cake

Recipe courtesy of Food Network Kitchen

Coffee Coffee Cake

Recipe courtesy of Trisha Yearwood

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Original Irish Coffee

Recipe courtesy of Dara Cruise

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Browse Reviews By Keyword