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Donal Skehan’s Mocha Chocolate Mousse

Everyone loves chocolate mousse and this one has a wonderful light and airy texture. It is quick and easy to make, and is best served the day after it’s made. What’s not to love?

Serves 4–6


250g dark chocolate (85% cocoa solids)
6 medium free-range eggs, separated
4 tbsp strong black coffee
4 tbsp almond milk
Chocolate coffee beans, to decorate


1. Melt the chocolate in a large bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove the bowl from the heat and leave the melted chocolate to cool to room temperature.

2. Once the melted chocolate is at room temperature, whisk in the egg yolks one at a time and then gently fold in the coffee and almond milk.

3. Using a hand-held electric mixer, whisk the egg whites until stiff peaks form, then mix a couple of tablespoons into the chocolate mixture to loosen it. Gently fold in the remainder, using a large metal spoon.

4. Transfer the mousse to individual glasses and smooth the surface. Cover with cling film and chill for at least 2 hours, ideally overnight. Decorate with chocolate coffee beans before serving.

Recipe extracted from Fresh by Donal Skehan, published by Hodder & Stoughton, £20

Photography by Donal Skehan