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Coffee Mousse Mocha Verrines Recipe

★★★★★

4.9 from 106 reviews
  • Author: Naomi
  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Coffee Mousse Mocha Verrines are elegant layered desserts combining smooth coffee-infused mousse with crunchy chocolate-coated biscuits. This no-bake treat offers a delightful blend of creamy textures and rich mocha flavors, perfect for special occasions or a sophisticated dessert experience.

Ingredients

Scale

Gelatine and Coffee Mixture

  • 2 teaspoons gelatine powder
  • ⅓ cup hot water
  • 3 teaspoons drinking chocolate powder
  • 4 teaspoons instant coffee granules

Mousse

  • 250g cream cheese, room temperature
  • ⅔ cup sugar
  • 400ml heavy cream

Biscuit Layer and Garnish

  • 12 chocolate-coated digestive biscuits
  • ½ tablespoon cocoa powder

Instructions

  1. Preparing the Coffee and Gelatine Mixture: In a heat-proof jug, combine the gelatine powder with hot water. Stir in instant coffee granules and drinking chocolate powder until everything dissolves completely. Keep the jug in a hot water bath to prevent premature gelatine setting and clumping, ensuring a smooth mixture that will set properly in the mousse.
  2. Blending the Cream Cheese and Sugar: Allow the cream cheese to come to room temperature. In a separate bowl, use a hand mixer to blend the cream cheese with the sugar until smooth and creamy. This smooth base is essential for the velvety texture of the mousse.
  3. Mixing the Cream: Slowly pour the heavy cream into the cream cheese and sugar mixture, mixing gently to combine. Gradually add the cooled coffee and gelatine solution while continuing to mix. Keep blending until the mousse thickens into a stable, creamy texture that can hold shape when piped.
  4. Preparing the Biscuit Layers: Break or cut the chocolate-coated digestive biscuits into small chunks. These pieces will provide crunch and complement the coffee-chocolate flavor of the mousse.
  5. Assembling the Verrines: Fill a piping bag or a ziplock bag with the mousse. Pipe a layer of mousse at the base of each glass, then add a layer of biscuit chunks. Continue layering mousse and biscuits alternately, finishing with a final layer of mousse to create elegant strata.
  6. Garnishing and Chilling: Lightly dust the top mousse layer with cocoa powder for an appealing finish. Refrigerate the verrines for at least two hours to allow the mousse to set and flavors to meld. These can be prepared up to two days in advance, making them convenient for entertaining.
  7. Serving: Before serving, optionally dust again with cocoa powder or garnish with chocolate shavings or whole coffee beans for enhanced presentation. Serve in clear glasses to showcase the beautiful layered effect and enjoy the contrast of creamy mousse and crunchy biscuit in every bite.

Notes

  • Keep the gelatine mixture warm to prevent it from setting too soon and forming lumps.
  • Room temperature cream cheese mixes better for a smooth mousse consistency.
  • Use piping bags or ziplock bags with the tip cut off for easy layers in verrines.
  • Make the verrines up to two days ahead for improved flavor and convenience.
  • For a stronger coffee flavor, increase instant coffee granules slightly, but be cautious not to overpower the mousse.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

Keywords: coffee mousse, mocha verrines, layered dessert, no-bake, cream cheese mousse, chocolate biscuits dessert

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Find it online: https://naomifletcher.com/coffee-mousse-mocha-verrines-recipe/