Chocolate espresso mousse with hazelnut milk foam

Serves: 6 Prepare & Cook:


  • 90g milk chocolate, broken
  • 28g pot Wilton black icing colour (optional)
  • 6 spinneysFOOD Free Range Eggs, separated
  • 3 tbsp caster sugar
  • 2 tsp instant coffee granules
  • 100g hazelnuts
  • 300ml milk
  • cocoa powder, sifted, to serve


  1. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Once melted, remove from the heat.
  2. Whisk the egg whites to soft peaks, add the sugar and whisk until combined.
  3. Dissolve the instant coffee in 2-3 tsp boiling water and stir into the chocolate along with the egg yolks. Whisk in a third of the egg white mixture, then gently fold in the rest until just combined. Divide among six espresso cups and chill in the fridge for 4 hours, or until set.
  4. Preheat the oven to 180°C, gas mark 4. Tip the nuts onto a baking tray and roast for 5-8 minutes, until golden. Crush with a rolling pin and tip into the milk. Leave to infuse for 30 minutes.
  5. Pass the milk through a sieve into a saucepan set over a medium-high heat. Bring to the boil and remove from the heat. Whisk with a milk frother until thick and spoon over each mousse. Dust with cocoa powder and serve.

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