Mocha Mousse

What do PANTONE®’s 2025 colour of the year and our new deliciously moreish dessert have in common? Introducing the Islands’ Mocha Mousse, perfectly light and aired with an elegant balance of sweetness and intensity from the espresso. This could well be a contender for dessert of the year too!

• INGREDIENTS

  • 125g 65% Dark Chocolate Buttons 

  • 1 Shot of Espresso 

  • 15g Butter 

  • 3 Medium Eggs 

  • 40g Caster Sugar 

  • 200ml Double Cream

• METHOD

  • Melt together the chocolate and butter over a Bain Marie, add the shot of espresso and whisk until smooth. 

  • Separate the eggs and add the yolks to the chocolate mixture. Set aside. 

  • Whisk the egg whites with the sugar until you have a soft meringue. Fold this into the chocolate mixture. 

  • Finish by whipping the cream to soft peaks and fold through the rest of the mousse ingredients. Set for at least 4 hours before serving.

  • Serve and enjoy!