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Chocolate And Coffee Mousse

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280ml/ pint/1 cup milk
4 cardamom pods, crushed
Small piece of cinnamon stick
1.25ml/ teaspoon ground nutmeg
2 eggs, separated
60g/2oz/ cup caster sugar
30g/2 tablespoons cornflour/cornstarch
60g/2oz plain/semi-sweet chocolate, grated
5ml/1 teaspoon coffee dissolved in 15ml/1 tablespoon boiling water


Whipped cream
Grated chocolate


Serves: 4


Put the milk in a jug with the cardamom, cinnamon and nutmeg. Cook on HIGH for 1-2 minutes until almost boiling.

Cream together the egg yolks and sugar in a large bowl until light and fluffy. Stir in the cornflour/cornstarch. Strain the milk and gradually blend into the mixture. Stir in the chocolate. Cook on HIGH for 1½ -2 minutes, stirring frequently until boiling and beginning to thicken. Stir in the coffee.

Whisk the egg whites to soft peaks and fold into the chocolate mixture. Pour into individual dishes and chill until firm. Decorate with cream and chocolate. 

Preparation time: 10 minutes
Microwave cooking time: 4 minutes

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