Introduction

This Layered Espresso Martini Mousse is a delightful dessert that combines the rich flavors of espresso, chocolate, and a hint of vodka. With its elegant layers and creamy texture, it’s perfect for impressing guests or enjoying a sophisticated treat at home.

The image shows a dessert served in a clear glass goblet placed on a black saucer. The dessert has two thick layers: the bottom layer is a smooth, light brown mousse, and the top layer is a thick, white creamy topping dusted with dark brown cocoa powder. On top of the cream, there are three coffee beans and a delicate, leaf-shaped chocolate decoration positioned on the left side. A spoon rests on the black saucer holding a scoop of the dessert, revealing the creamy texture of both layers. The setting includes a white marbled surface with pieces of dark chocolate, coffee beans, and a silver jigger nearby, adding an artistic touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons cold water
2 1/4 teaspoons unflavored powdered gelatin (1 envelope)
1/2 cup light brown sugar, firmly packed
3/4 cup hot brewed espresso
1/2 cup vodka or water
2 tablespoons espresso powder
2 tablespoons hot water
1 1/2 cups heavy cream, divided
6 oz. semisweet chocolate, finely chopped (about 3/4 cup)
3/4 cup heavy whipping cream
12 roasted coffee beans
Espresso powder for sprinkling
4 leaf tuile cookies (optional, see notes)

Instructions

Step 1: Place four 8 oz. coupe or martini glasses on a tray or baking sheet and set aside.
Step 2: In a small cup, sprinkle gelatin evenly over cold water and let it bloom for about 2 minutes.
Step 3: In a large microwave-safe bowl, combine brown sugar and hot brewed espresso, stirring to dissolve the sugar. If needed, microwave for 1 minute and stir again until fully dissolved.
Step 4: Add the bloomed gelatin to the hot espresso mixture and stir until smooth. Pour in the vodka, then divide the mixture evenly among the glasses. Refrigerate until set, about 3 hours.
Step 5: Mix espresso powder with hot water in a small bowl to dissolve.
Step 6: In a microwave-safe bowl, combine 3/4 cup heavy cream and chopped chocolate. Microwave for 1 minute at full power, let stand 1 minute, then whisk until shiny ganache forms. Stir in the espresso mixture and let cool for 10–15 minutes.
Step 7: Beat remaining 3/4 cup heavy cream until stiff peaks form. Gently fold the ganache into the whipped cream until fully combined with no white streaks.
Step 8: Evenly spoon or pipe the mousse layer over the set espresso jelly in each glass, smoothing to the edges.
Step 9: Whip the 3/4 cup heavy whipping cream until soft peaks form. Top each glass generously with whipped cream.
Step 10: Garnish each serving with three roasted coffee beans in the center and a light sprinkle of espresso powder or cocoa powder. Add a leaf tuile cookie on the side, if using, just before serving.

Tips & Variations

Substitute vodka with water for a non-alcoholic version without sacrificing flavor.
Use high-quality espresso for the best bold and rich taste.
To save time, prepare the espresso jelly layer a day ahead and keep refrigerated.
Try different chocolate types, like bittersweet or milk chocolate, to adjust sweetness.
Leaf tuile cookies add a crunchy texture and elegant touch but can be replaced with biscotti or omitted.

Storage

Store the mousse in the refrigerator, covered, for up to 2 days. The espresso jelly layer may soften slightly over time, so it’s best enjoyed fresh. Re-chill before serving if the mousse feels too soft. Do not freeze, as the texture will be compromised.

How to Serve

The image shows a drink in a tall, clear glass with a wide rim on a thin stem. The drink has three distinct layers: a dark brown layer at the bottom, a medium brown creamy middle layer, and a thick white frothy top layer with a light dusting of cocoa powder. On the top, there is a decorative triangular brown crisp placed gently to the side along with a few small coffee beans. The glass is placed on a round black plate, with a shiny silver spoon resting on the plate’s edge. The background includes more similar drinks blurred out, with some chocolate chunks, coffee beans, and a white bowl with more brown crisps on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert without alcohol?

Yes, simply replace the vodka with an equal amount of water to keep the flavor balanced while making it alcohol-free.

How do I know when the espresso jelly layer is set?

The jelly layer is firm to the touch and no longer jiggly, usually after about 3 hours of refrigeration.