Frozen Chocolate Coffee Mousse

Sometimes you just want to be a little fancy. I get that. I want to be fancy sometimes too.

Instead of cupcakes, I’ll bake mini-cakes in fluted liners (still a cupcake, but so stylish); Instead of a big pie, I’ll make mini tarts and gussy them up. And instead of mousse in a bowl, I’ll freeze it, and serve it in alongside gorgeous berries. Like this.

This particular mousse is pretty darned easy, and is based heavily on the mousse recipe from Julia Child. I always use the best chocolates I can get my hands, so of course, it’s rich and superbly satisfying on its own. However, the addition of Lavazza’s Perfetto is amazingly delicious. I don’t know of many things that go better with chocolate than deep, rich coffee…sweet, robust, divine – heaven!

Frozen Chocolate Coffee Mousse

makes 12


  • 4 egg yolks
  • 3/4 cup sugar
  • 6 ounces semisweet chocolate (I used ScharffenBerger, 70%)
  • 6 ounces or 1/2 sticks softened unsalted butter
  • 1/2 cup Lavazza Perfetto, reduced to 1/4 cup
  • 4 egg whites
  • pinch salt
  • 1 Tbsp sugar


  1. In a heatproof bowl, beat the egg yolks and sugar together until thickened and fluid.
  2. Over medium heat, bring a pot of water to a simmer, then place the egg yolk and sugar combination over the simmering water. Continue to beat for 3-5 minutes, until the mixture is very hot.
  3. Prepare a bowl of ice. Remove the custard from the heat and place the bowl on the ice. Continue to beat another 5 minutes, until cooled.
  4. Melt chocolate in 30 second increments in the microwave, stirring after each 30 seconds, until smooth. Beat in butter a bit at a time, until creamy. Beat the chocolate into the egg yolks and sugar, then beat in the reduced coffee. (to reduce, simply heat over low heat until coffee reduces by half)
  5. Beat the egg whites and salt until soft peaks are formed, then sprinkle on the last tablespoon of sugar and beat until stiff peaks are formed. Stir half of the egg whites into the chocolate mixture, then fold in the rest.
  6. Pour or spoon the mousse into the savarin molds, rapping the pan once all of the molds are filled to loosen any air bubbles. Freeze for 6 hours or overnight. Serve with fresh raspberries, if desired. You can use any silicon pans, including muffin tins. If you do not own silicon, you may use lined muffin tins.

Lavazza, if you’ve not tried it, is a very flavorful, very rich coffee. It’s not for the weak willed – it’s for those who live and breathe everything that coffee is supposed to be. It comes in a few flavors, but for this mousse? I wanted something that was going to make a statement.

I used Lavazza’s Perfetto ESPRESSO for this mousse. “Made from 100% carefully selected Arabica beans, Perfetto is bold with lingering caramel notes. It is roasted a bit longer to produce a “perfect” and characteristically Italian dark flavor profile. The ideal choice for those who love the pure pleasure of espresso roasts.”

I gave some to my mother and aunts recently, and have converted ALL of them to Lavazza. That’s saying a LOT in my coffee loving family. Give it a try!

For a few more days, you can visit the Lavazza Online store to save 20% off on Perfetto – great timing! You can also follow along with Lavazza on Social…HERE!

*Disclaimer: I was given Lavazza, as well as compensation to help in the creation of my recipe. All thoughts are 100% my own.

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