The Best Mocha Mousse Parfait Recipe: A Dreamy Dessert

If you’re a fan of coffee and chocolate, this Mocha Mousse Parfait is about to become your new go-to dessert. A delectably creamy mocha mousse, layered over a crumbly biscuit base made from Cappuccino Romany Creams. It’s indulgent yet light, with just the right amount of sweetness.

It’s one of my favourite recipes that I developed for Bakers Biscuits in a recent project. Perfect for entertaining, this recipe works beautifully as a single large dessert or in elegant individual servings. The textural contrast between the mousse and the biscuit crumble elevates every bite.

And the best part? You don’t need fancy ingredients to pull it off. I generally prefer to use couverture in my desserts – and of course, this is the optimal ingredient, but this is really delicious with a less expensive everyday kind of dark chocolate too.

What You Will Need to Make This Mocha Mousse Parfait

To create this decadent dessert, you’ll need two main components: the biscuit crumb base and the mocha mousse. Here’s a quick breakdown of what you’ll need:

For the crumb base:

• 2 packs (400g) Cappuccino Romany Creams
• 2 tsp instant coffee
• 2 Tbsp boiling water
• 4 Tbsp milk

For the parfait:

• 200g dark chocolate
• 2 Tbsp strong instant coffee
• 2 Tbsp boiling water
• 3 free-range eggs (separated)
• 3 Tbsp caster sugar
• 500ml cream

How to Make This Mocha Mousse Parfait

When making this parfait, the key is to focus on technique. Follow these steps for the best results:

1. Prepare the crumb base
   • Crush the biscuits into a rough crumble using a Ziploc bag and rolling pin or a food processor.
   • Dissolve the coffee in boiling water and mix it into the biscuit crumbs with the milk.
   • Spread the mixture evenly over the base of your serving dish or divide it among individual glasses.

2. Make the mocha mousse
   • Melt the chocolate with coffee in a double boiler until smooth, then let it cool to tepid.
   • Whisk the egg whites to soft peaks, gradually adding the caster sugar until glossy.
   • In a separate bowl, whip the cream to soft peaks.
   • Combine the egg yolks with the cooled chocolate mixture, then gently fold in the egg whites and whipped cream to keep the mousse light and airy. Be careful not to overmix here as you want to retain as much of the air in the mousse as possible.

3. Assemble the parfait
   • Spoon the mousse over the biscuit base. Chill in the fridge until set, then top with chocolate shavings or a dollop of cream for an elegant finish.

FAQs for This Recipe

1. Can I use milk chocolate instead of dark chocolate?
Yes, but the mousse will be sweeter. Adjust the sugar to balance the flavours.

2. What if I don’t have Cappuccino Romany Creams?
You can substitute them with any coffee-flavoured or plain chocolate biscuits.

3. How long does this dessert need to chill?
At least 4 hours or overnight for the mousse to set perfectly.

Substitutions & Variations

• Dairy-free option: Use plant-based cream and dairy-free chocolate for a vegan-friendly twist.
• Add a twist: Add a splash of your favourite coffee or chocolate liqueur for a boozy twist.
• Omit the biscuits: for a classic mocha mousse recipe.
• To make this a chocolate mousse– Increase the dark chocolate to 300 grams and add 5 tablespoons of cocoa powder to the whipped cream.

Storage Instructions

• Refrigeration: Store the parfait in the fridge for up to 3 days. Cover individual servings or the large dish with plastic wrap to prevent drying out.
• Freezing: Although the mousse texture may change slightly, you can freeze the parfait for up to a month. Thaw overnight in the fridge before serving.

Other desserts you might. like:

Cheesecake brownies with chocolate Romany Creams

Berry cheesecake with almond crumble

Strawberry cheesecake with nut crumble

Honey, rosewater & cinnamon panna cotta

Berry Eaton mess with pistachios

Classic South African unbaked milk tarts

Recipe – Makes 1 large dessert or 10 – 12 individual portions

Mocha mousse parfait

A light as a feather, dreamy mocha mousse parfait recipe layered with crushed Coffee-flavoured Romany Cream biscuits as a base.

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Ingredients

For the crumb base

• 2 x 200 packs of Cappuccino Romany creams (total 400grams)
• 2 tsp instant coffee
• 2 Tbsp boiling water
• 4 Tbsp milk

Parfait

• 200 grams dark chocolate
• 2 Tbsp strong instant coffee
• 2 Tbsp boiling water
• 3 free-range eggs separated
• 3 Tbsp caster sugar
• 500 ml cream 2 cups

Instructions

• To make the crumble base, bash up the biscuits by hand in a Ziploc bag using a rolling-pin, or pulse in a food processor to get a rough textured crumble. Mix the instant coffee with the water and dissolve. Add this to the biscuit crumbs along with the milk and mix. Spread this on the base of a 28cm round serving (pie) dish or divide it amongst your individual serving dishes.
• To make the parfait, dissolve the coffee in the hot water and heat this with the chocolate in a double boiler until melted. Allow to cool to a tepid temperature.
• Separate the egg yolks from the whites and place the whites in a bowl. Using an electric beater whisk these until soft peak stage. Add the caster sugar slowly and then beat until the meringue is glossy.
• In another bowl beat the cream until soft peaks.
• Add the egg yolks to the chocolate mixture and using the beater you used to whip the cream, beat until well combined.
• By hand gently fold the chocolate mixture through the egg whites and then through the cream. Fold this through so that it’s well combined without bashing out too much air.
• Spoon the mousse into each glass and allow to set in the fridge.
• Decorate with chocolate shavings or cream and chocolate shavings.

Notes

• Refrigeration: Store the parfait in the fridge for up to 3 days. Cover individual servings or the large dish with plastic wrap to prevent drying out.
• Freezing: Although the mousse texture may change slightly, you can freeze the parfait for up to a month. Thaw overnight in the fridge before serving.

Servings: 10

Author: Sam Linsell

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