Recipe courtesy of Trish Magwood

Mocha Tortoni Mousse

This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.Created by: Trish Magwood, James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood
  • Yield: 9 servings
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2 large egg whites

2 tbsp (30 mL) instant coffee

pinch salt

1/4 cup (50 mL) sugar

2 cups (500 mL) whipping cream

2 tsp (10 mL) vanilla

1/2 cup (125 mL) sugar

1/4 cup (50 mL) slivered almonds, toasted and cooled plus extra for garnish

2 oz (60 g) bittersweet chocolate, grated


  1. In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
  2. In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture.
  3. Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
  4. Garnish with remaining slivered almonds and grated chocolate.

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