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Affogato Chocolate Mousse

  • Author: Myles
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes + chilling time
  • Yield: 6 1x


This delicious Affogato Chocolate Mousse recipe is gluten-free. It is a perfect dessert for special gatherings.



100 ml good-quality espresso

300g ready-made fresh custard

150g dark chocolate (chopped)

3 large egg whites

1 tbsp light muscovado sugar

cocoa powder (for dusting)


  1. Mix the espresso, chopped chocolate, and custard in a pan over low heat. Once the chocolate has melted, remove from heat and transfer the mixture into a bowl and let it cool off.
  2. Using a separate bowl, beat the egg whites and add a little bit of salt and sugar.
  3. Add about 1/3 of the beaten eggs into the custard mixture and gently fold in the rest of the egg whites.
  4. Divide the mixture between 6 ramekins or glasses. Shake gently to flatten the tops.
  5. Chill for about 4 hours and then dust with cocoa powder before serving.


For better results, chill the chocolate mousse overnight.

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