Mocha Latte Mousse with Cacao Nib Lace

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Mocha Latte

Everyone will fall head over heels for this creamy, dreamy mousse with its subtle coffee flavor. Serve this delightful dessert in clear glasses or cups with our thin Cacao Nib Lace for a sweet latte effect.

Serves: 4
Difficulty: easy to moderate
Active time: 45 min
Non-active time: 4-12 hr
Special tools: parchment paper; 4, 10 to 12 oz cups or ramekins; rimmed cookie sheet


1 T milk
1/4 c sugar
2 1/2 T unsalted butter
1 T golden syrup, agave nectar, honey or corn syrup
1 t dark cocoa powder
1/4 c cacao nibs*

Mocha Mousse
1 pt heavy whipping cream
1/2 c milk
5 t instant espresso
10 oz Callebaut Milk Chocolate**, chopped


Prepare 3 pieces of parchment to fit rimmed cookie sheet. Place one in pan and set aside. Preheat oven to 350°. Place all ingredients except cacao nibs in a small pan over med heat. Whisk until melted, increase heat and bring to a rolling boil, for 1 min. After 1 min (or when kitchen/candy thermometer reaches 224°), remove from heat, add cacao nibs and stir. Cool 5-10 min, stirring occasionally.

Drop mixture onto parchment-lined pan, 1/2 to 1 t at a time, leaving 4 inches between each (max 8 pieces per sheet). Cookies will spread while baking. Bake 5 min; rotate and bake 3-4 min, until large air bubbles have subsided and some small holes appear. Remove from oven; gently slide parchment onto counter; let cool until firm. Place new parchment sheet onto pan, then repeat dropping and baking steps. Once cooled, carefully transfer cookies to airtight container and store. Can be made 2 days ahead. Makes 2 to 2 1/2 dozen, depending on size.

Mocha Mousse
In mixer bowl, whip cream on med-high until soft peaks barely form and still appear wet and shiny, 3 min. Reserve 3/4 c of whipped cream in separate bowl (for garnish); chill both bowls.

In a small pot, add milk and espresso; heat until small bubbles appear on edges of pan; do not boil. Whisk to dissolve espresso; remove from heat. Add chocolate; cover pan and let melt (5 min). Using spatula, scrape bottom and mix until smooth.

Add 1/2 c chilled whipped cream to melted chocolate. Mix well. Pour chocolate mixture into remaining whipped cream bowl and fold until fully combined. Divide between 4 cups, then refrigerate; cover cups with plastic wrap after one hour. Refrigerate a total of 4 hr or overnight.

When ready to serve, lightly whisk reserved whipped cream until soft peaks form, then dollop into each cup to resemble frothed milk. Garnish with Cacao Nib Lace and serve.

* You can substitute chopped, raw nuts (such as pecans) for the cacao nibs. Do not use roasted nuts, as they might burn.
** Callebaut Milk Chocolate is available in your Market Bakery retail section.