Guatemala San Sebastian Coffee Chocolate Mousse Recipe

Name: Guatemala San Sebastian Coffee Chocolate Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon unflavored gelatin or 1 tablespoon modified tapioca starch (recommended: Ultratex 8); 1 tablespoon cold water; 2 tablespoons hot water; 1/4 cup dark cocoa powder; 1/3 cup powdered sugar; 1 cup heavy cream; 1 vanilla bean, seeds scrapped or 1 teaspoon vanilla extract; 1/4 cup brewed dark roast coffee; Shaved chocolate, for garnish; Fresh fruit, for garnish

Servings: persons

1 teaspoon unflavored gelatin or 1 tablespoon modified tapioca starch (recommended: Ultratex 8)
1 tablespoon cold water
2 tablespoons hot water
1/4 cup dark cocoa powder
1/3 cup powdered sugar
1 cup heavy cream
1 vanilla bean, seeds scrapped or 1 teaspoon vanilla extract
1/4 cup brewed dark roast coffee
Shaved chocolate, for garnish
Fresh fruit, for garnish

1
Add the gelatin and cold water to a small bowl and allow it to sit for 2 minutes.
2
Add hot water and stir until the gelatin is dissolved.
3
Cooks Note: If you are using modified tapioca starch, this step is not necessary just add it to cocoa mixture and continue.
4
In a stand mixer, add the cocoa and sugar and blend on low speed with the whisk attachment, until well combined.
5
Add the cream, vanilla bean seeds and coffee and mix on high speed until stiff peaks are formed.
6
Stir in the gelatin and mix for 1 minute.
7
Remove the mousse from the mixer and portion into serving dishes.
8
Refrigerate for 1 to 2 hours.
9
Garnish with shaved chocolate or fresh fruit and serve.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon unflavored gelatin or 1 tablespoon modified tapioca starch (recommended: Ultratex 8), 1 tablespoon cold water, 2 tablespoons hot water, 1/4 cup dark cocoa powder, and more.

Yes, Guatemala San Sebastian Coffee Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Guatemala San Sebastian Coffee Chocolate Mousse

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