Mocha Mousse

You know the feeling, right? You’re craving a rich, creamy dessert, but you absolutely don’t want to spend forever in the kitchen.

That’s exactly where this mocha mousse comes in to save the day. It combines a wonderfully fluffy, cloud-like texture with a rich chocolate flavor and just the right hint of coffee.

Your Thermomix® does all the heavy lifting here, so your dessert is ready in no time and can just hang out in the fridge until you’re ready to dig in.

Why you’ll absolutely love this recipe:

• Super quick and easy to make
• Incredibly fluffy and creamy
• Made with just a handful of ingredients
• Perfect for all the coffee lovers out there
• The ultimate stress-free, make-ahead dessert
• A total showstopper in a glass thanks to that gorgeous marbling
• Completely foolproof thanks to the Thermomix®
• Wonderfully chocolatey with delicate, crunchy layers

My top tips for success

Make sure your mixing bowl is squeaky clean and ice-cold before whipping the heavy cream. This is the secret to getting those perfectly stiff peaks!

Keep a close eye on the mixing bowl while the cream is whipping—just peek right through the hole in the lid. You want to catch it at the exact right moment so you don’t accidentally end up with butter!

Be sure to dissolve the instant coffee powder completely in the hot water first. This guarantees a silky-smooth mousse without any pesky little lumps.

When it’s time to combine everything, gently fold the coffee-quark mixture into the whipped cream using a spatula. The more carefully you fold, the lighter and fluffier your mousse will be!

Can I make this ahead of time?

Yes, absolutely! In fact, I highly recommend making this mousse a few hours ahead of time, or even the day before to keep things super stress-free. As it chills in the fridge, those layers of melted chocolate firm right back up. That means when you dive in with a spoon, you get these amazing, crackly chocolate layers. Just cover your glasses tightly and pop them in the fridge!

Fun Variations

Switch up the chocolate: If dark baking chocolate is a little too intense for your taste, you can easily swap it out 1:1 for milk chocolate. It makes the mousse a bit milder and perfectly sweet.

Make it coffee-free: Serving this to kids, or just not a huge fan of coffee? Simply leave out the instant coffee and water entirely, and whisk half a teaspoon of unsweetened cocoa powder into the quark instead.

Play with the quark: It’s totally up to you whether you use fat-free or 20% fat quark. Of course, using the 20% version—or even a creamier, full-fat quark—will give you a richer, more decadent flavor!

Here’s What You Need for This Mocha Mousse

• 100 g dark baking chocolate (roughly chopped)
• 250 g quark (fat-free or 20% fat)
• 200 g heavy cream (cold!)
• 40 – 50 g powdered sugar
• 1 packet vanilla sugar
• 1 pinch of salt
• 1 tbsp instant coffee granules
• 1 tbsp hot water

You’ll also need:

• Chocolate shavings
• Fresh mint leaves

How to Make Mocha Mousse

Toss your chocolate chunks into the mixing bowl and chop for 8 sec. / speed 8.

Scrape down the sides with your spatula and melt for 4 min. / 50°C / speed 1.

Transfer all of that gorgeous melted chocolate into a small bowl and set it aside. Give the mixing bowl a really good wash and rinse it out with ice-cold water (this is super important for whipping the heavy cream!).

Insert the butterfly whisk attachment. Pour the cold heavy cream into your squeaky-clean bowl and whip on speed 3.5 until stiff peaks form. Make sure to stay right there and keep an eye on the consistency through the hole in the lid! It usually takes about 1.5 minutes.

Transfer the whipped cream to a separate bowl.

Next, grab a small cup and stir the instant coffee together with 1 tablespoon of hot water until it’s completely dissolved.

Add the quark, powdered sugar, vanilla sugar, a pinch of salt, and your coffee mixture to the mixing bowl. No need to wash the bowl first!

Whip everything together for 2 min. / speed 4 (with the butterfly whisk still in) until it’s beautifully creamy. You’ll end up with a super fluffy mixture.

Now, add the coffee-quark mixture to the bowl with your whipped cream and gently fold it in with a spatula.

Spoon a first layer of the mousse into your serving glasses.

Drizzle a teaspoon of the melted chocolate on top and gently swirl it around with a toothpick or the handle of a spoon.

Repeat the layers (mousse – chocolate – mousse – chocolate). Give that top layer of chocolate another little spiral swirl to create a gorgeous marbled effect.

Pop the dessert in the fridge until you’re ready to serve. That melted chocolate will set up as it chills, creating the most amazing, wafer-thin, crackly layers.

Right before serving, garnish the whole thing with some chunky chocolate shavings and a fresh mint leaf.

Enjoy!

Have so much fun making this, and enjoy every single bite!

If you’re craving another delicious treat, you absolutely have to check out this amazing recipe for a Raffaello Dessert. I just know you’re going to love it just as much.

Best, Christoph

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