Chocolate coffee mousse pyramids

2 servings
15 min
Very Easy


Number of serving: 2

1) white chocolate mousse:

200ml whipping cream

1 tsp gelatine granuals

100g white chocolate, melted

2 tablespoons water

2) coffee chocolate mousse:

200ml whipping cream

1 tsp gelatine granuals

100g coffee chocolate, melted (for those in NZ Whittakers do a mocha chocolate)

2 tablespoons water


  • 1) white chocolate mousse:
    Place gelatin, water and 2 tablespoons of your cream together in a bowl and warm gradually in microwave until gelatin has dissolved.
  • Whisk cream to soft peak consistency. Add dissolved gelatin to whipped cream and mix but be careful not to over mix the cream (you want to keep the cream fluffy).
  • Add the cool melted chocolate to the cream and fold together quickly but gently keeping the cream light. Place the mousse into a piping bag and pipe into prepared moulds, half way up each mould.
  • 2) coffee chocolate mousse:
    Same method as the white chocolate mousse. Pipe the coffee mousse ontop of the white mousse to fill mould.
  • Complete the dessert by cutting a square piece of chocolate sponge to fit the base of the pyramid and pushing it down slightly into the coffee mouse.
  • Place dessert in freezer and chill at least two hours.

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