Mocha Mousse – with Coffee Liqueur




150g dark chocolate
4 eggs – separated
2Tbsp caster sugar
300ml fresh cream
2Tbsp Roast Coffee Moonshine
Grated choc to serve


Whip cream and set aside.
Beat egg yolks and mix in moonshine/liqueur and set aside.
Beat egg whites with sugar until firm peaks are formed.
Melt chocolate, add yolk mixture while whisking and mix quickly to keep smooth mixture. Add whipped cream until smooth. Gently cut & fold in egg whites to the cream mixture until fully combined.
Pour into serving dishes and refrigerate for a couple of hours or until ready to serve.


A delicious, light and fluffy chocolate mousse, with an added boost of Hammerhead Foods Sumatran Dark Roast Coffee Moonshine for a quick and easy-to-make special dessert treat. To make alcohol-free just replace with 1 Tbsp instant coffee with a little hot water to mix to a liquid.


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