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Chocolate Coffee Mousse

with Kahlua Chocolate Cake, and Coffee Honeycomb Crunch




Make this elegant dessert for someone you love (or someone you want to impress). Better yet, visit The Willcox, in Aiken and have a fabulous getaway at this hotel, restaurant and spa.


Makes 2 large terrines


Chocolate Coffee Mousse INGREDIENTS

680g/23oz   dark chocolate
680g/23oz   salted butter, cut into chunks
240ml/8oz   espresso
16    yolks
340g/11.5oz   sugar
200ml/7oz   chocolate vodka
30ml/1oz   water
2 teaspoons   vanilla extract
10   gelatine leaves, bloomed and melted
16   egg whites, from large eggs
4   Tablespoons sugar
pinch of salt

Chocolate Coffee Mousse PREPARATION & METHOD

Create a double boiler out of a small saucepan filled with simmering water, and a medium bowl set over top. Place the chocolate, cubed butter and strong coffee in the bowl, and stir until melted and combined. Take the bowl off the heat, and let the chocolate cool slightly.

Place the egg yolks, 340g/11.5oz of sugar, vodka, vanilla and the water in another medium bowl and set over the simmering water. Whisk until the yolk mixture is thick and cooled.

Remove the whipped yolk mixture from the heat. Add melted gelatine, whisk until the yolk mixture is thick and cooled.

Fold in the chocolate mixture from step 1 into the egg yolk mixture.

Using a stand mixer, whip the egg whites, salt and tablespoons of sugar in a clean bowl free from any grease and whip until stiff peaks form and they're thick and shiny.

Fold one third of the whipped egg whites into the chocolate mixture, and then fold in the remaining whipped whites until just incorporated.

Pour over cakes and set (makes 2 terrines)

Kahlua chocolate cake INGREDIENTS

400g/13.5oz   sugar
210g/7oz   all-purpose flour
70g/2+oz   cocoa powder
2 teaspoons    baking soda
1 teaspoon   baking powder
1 teaspoon   kosher salt
2   eggs
1 cup   buttermilk
1 cup   strong black coffee
½ cup   vegetable oil
2 teaspoon    vanilla extract
¼ cup   Kahlua

Kahlua chocolate cake PREPARATION & METHOD

Heat oven to 350°F, low fan. Grease and line two large rectangle terrines.

In the bowl of a stand mixer fitted with the whisk attachment combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.

Mix the eggs, buttermilk, coffee, oil, Kahlua and vanilla and add to the dry mix. Beat on medium speed for about two minutes; the batter will be thin.

Pour batter evenly into prepared pans.

Bake in preheated oven for 35 min

Makes 2 terrines

Coffee Honeycomb Crunch INGREDIENTS

1 cup   sugar
6 Tablespoon   glucose syrup (or corn syrup)
3 Tablespoon   honey
2 1⁄2 teaspoons   baking soda
2 1⁄2 teaspoons   instant-coffee granules

Coffee Honeycomb Crunch PREPARATION & METHOD

Cook sugar, glucose, and honey in a 4-qt. saucepan over high, without stirring, swirling pan occasionally to prevent mixture from scorching, until sugar is completely dissolved and caramel is a dark amber color, 5-6 minutes.

Quickly whisk in baking soda and coffee; mixture will triple in size.

Carefully pour mixture onto a Silpat-lined rimmed baking sheet without stirring, to retain volume. Let rest for about 15 minutes until it reaches room temperature. Smash into desired pieces.

Assemble as shown

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