Turn espresso into dessert with this Espresso and Frangelico Mousse, served chilled in glasses with whipped cream, toasted hazelnuts, and coffee beans.
I know I’ve said this before, but puddings and cream-based desserts like mousse are my favourites. I’d always pick them over cake or cupcakes. And you all know how much I love espresso. I could easily have three a day! So, this Espresso and Frangelico Mousse is exactly my kind of dessert.
Frangelico is an Italian hazelnut-flavoured liqueur, and it’s delicious on its own, mixed with other liqueurs in cocktails, or, as in this case, used in desserts. Hazelnut goes very well with coffee, so you can imagine how good this mousse tastes.
And like all my favourite desserts, it’s very easy and quick to make. If you like coffee, this dessert is for you. Enjoy!
Reasons to Make This Frangelico Mousse
- Cream-based desserts like this feel smooth and satisfying without being as heavy as cake.
- A couple of hours in the fridge is enough if you’re serving it later the same day.
- Individual servings make it easy to portion for guests without slicing or plating.
Key Ingredients for Espresso and Frangelico Mousse
Espresso Coffee
Espresso gives this mousse its deep coffee taste and keeps the dessert from tasting too sweet. Use freshly brewed espresso if you can, as its stronger taste holds up well once mixed with cream and egg yolks.
Frangelico Liqueur
Frangelico brings a gentle hazelnut flavour that suits espresso very well. If you don’t have Frangelico, another hazelnut liqueur can work, though the flavour may vary slightly.
Egg Yolks
Egg yolks bring richness and help create a creamy texture. Use fresh eggs, or pasteurised egg yolks if you prefer, especially when serving this dessert to guests.
Heavy Cream
Heavy cream gives the mousse its light, whipped texture. Choose a cream suitable for whipping, as lower-fat cream won’t hold enough air for a soft mousse.
Toasted Hazelnuts
Toasted hazelnuts add crunch and a stronger nutty finish. They’re best added before serving so they stay crisp against the soft mousse.
Find the complete list with measurements in the recipe card below.
How to Make Espresso and Frangelico Mousse
Step 1: Whip the cream to soft peaks and set it aside in the fridge.
Step 2: In a small saucepan, boil the espresso with 1 tablespoon of sugar for 5 minutes, stirring once or twice to help the sugar dissolve. Turn off the heat and let it cool.
Step 3: In the meantime, beat the egg yolks with the remaining sugar until pale and fluffy.
Step 4: Slowly add the cooled espresso to the egg mixture while beating, then add the Frangelico and mix well.
Step 5: Fold in the whipped cream until well incorporated.
Step 6: Pour into serving glasses or individual dishes and chill in the fridge for a couple of hours before serving.
Step 7: Decorate with a dollop of whipped cream, chopped toasted hazelnuts, and coffee beans.
Step 8: Serve immediately.
Frequently Asked Questions
Yes, you can leave out the Frangelico if you prefer. The mousse will taste more like a classic coffee mousse, or you can use a small amount of hazelnut syrup for a non-alcoholic version.
You can use very strong brewed coffee if you don’t have an espresso machine. Espresso gives a deeper result, but strong coffee still works as long as it isn’t too weak once mixed with the cream.
Make sure the cream is whipped to soft peaks before you fold it into the coffee mixture. Chill the mousse for at least a couple of hours before serving, as it needs time to set softly in the glasses.
You can use another hazelnut liqueur if you have one. Amaretto also works, but it gives the mousse an almond flavour rather than the hazelnut taste of Frangelico.
Extra Help from the Kitchen
Sift the Sugar if Clumpy – Break up or sift clumpy sugar before beating it with the egg yolks. This helps the mixture become pale and fluffy more evenly, without gritty spots.
Scrape the Bowl Often – Scrape the sides and bottom of the bowl while mixing the egg yolks, espresso, and Frangelico. This helps prevent streaks of unmixed yolk or sugar and gives the mousse a smoother texture.
Pour with a Jug – Transfer the mousse mixture to a jug before filling the serving glasses. It gives cleaner portions and helps keep the rims neat before chilling.
Cover Before Chilling – Cover the glasses before refrigerating to protect the mousse from fridge smells and keep the surface smooth. Use cling film or reusable covers, but don’t press anything directly onto the mousse.
Use Electric Beaters – Beat the egg yolks and sugar with electric beaters until pale and fluffy. This gives the mousse a smoother texture and saves time compared with whisking by hand.
Variations and Twists
White Chocolate Mousse – Fold 60 g to 90 g – 2 oz to 3 oz of melted and cooled white chocolate into the espresso and egg yolk mixture before adding the whipped cream. It gives the mousse a sweeter, creamier finish and softens the coffee flavour.
Whip Frangelico into the Cream – Whip the extra decorating cream with a small splash of Frangelico and a little icing sugar. Spoon it over the chilled mousse before serving for a stronger hazelnut finish.
Serve It in Chocolate Cups – Spoon the chilled mousse into prepared chocolate cups instead of glasses. The crisp chocolate shell works well with the soft coffee mousse.
Switch to Decaf Espresso – Replace the espresso with decaffeinated espresso for a lower-caffeine dessert. Keep the same amount and chill time to help the mousse set properly.
Layer with Crushed Amaretti – Spoon a little crushed amaretti into the bottom of each serving glass before adding the mousse. The biscuits add crunch and a light almond note that works well with coffee and hazelnut.
Storage and Shelf Life
Store the Espresso and Frangelico Mousse covered in the fridge for up to 2 days. Keep it in the serving glasses or individual dishes, and cover them with cling film or reusable covers to protect the mousse from fridge smells.
Don’t leave it at room temperature for more than 2 hours because it contains cream and egg yolks. Freezing isn’t recommended because egg yolks and whipped cream can lose their smooth texture once thawed. Serve it cold straight from the fridge and decorate it before serving.
Creamy Desserts for Your Dessert Menu
- Chestnut Rum Mousse
- Pear Mousse Shooters
- Triple Chocolate Mousse
- Bailey’s Mousse
- Coffee Cheesecake Shooters
Espresso and Frangelico Mousse Recipe
Equipment
Ingredients
- 6 shots of espresso coffee
- 150 g – ¾ cup sugar
- 3 egg yolks
- 450 ml – 2 cups heavy cream – plus more for decorating
- 3 tbsp Frangelico liqueur
- toasted hazelnuts – chopped, for garnish
Instructions
- Whip the cream to soft peaks and set it aside in the fridge.
- In a small saucepan, boil the espresso with 1 tablespoon of sugar for 5 minutes, stirring once or twice to help the sugar dissolve. Turn off the heat and let it cool.
- In the meantime, beat the egg yolks with the remaining sugar until pale and fluffy.
- Slowly add the cooled espresso to the egg mixture while beating, then add the Frangelico and mix well.
- Fold in the whipped cream until well incorporated.
- Pour into serving glasses or individual dishes and chill in the fridge for a couple of hours before serving.
- Decorate with a dollop of whipped cream, chopped toasted hazelnuts, and coffee beans.
- Serve immediately.
Notes
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I love the Frangelico, but don’t drink coffee is there a way I could substitute some other liquid instead? Would love to try it minus the espresso. I also like puddings but pastries are my weakness.
Hi Bea! I haven’t tried it myself, but you could try with hot chocolate (bring it back to room temperature though or it will melt the cream). Chocolate and hazelnut is a winner combination… it will taste sort of like Nutella. 🙂
This looks and sounds delicious! Coffee and booze? What’s not to love?
Oh my! This looks like pure heaven, Manu!
Ahh…looks smooth and creamy! Craving one now!
Julie & Alesah
Gourmet Getaways xx