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Layered Espresso Martini Mousse Recipe

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This decadent Layered Espresso Martini Mousse combines a smooth espresso martini jelly base with a rich espresso chocolate mousse topping, all crowned with whipped cream and coffee bean garnish. Perfect for an elegant dessert that blends coffee and chocolate flavors with a sophisticated presentation.

Ingredients

Scale

Espresso Martini Jelly Layer

  • 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

Espresso Chocolate Mousse Layer

  • 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)

Whipped Cream and Toppings

  • 3/4 cup heavy whipping cream
  • 12 roasted coffee beans
  • Espresso powder for sprinkling
  • 4 leaf tuile cookies (optional; see recipe notes)

Instructions

  1. Prepare Espresso Martini Jelly Layer: Place four 8 oz. coupe or martini glasses on a tray or baking sheet. Set aside. Pour the cold water into a small cup and evenly sprinkle the gelatin over its surface. Let it bloom and set for about 2 minutes. In a large microwave-safe bowl, combine the brown sugar and hot brewed espresso. Stir well to dissolve the sugar. If needed, microwave for an additional 1 minute at full power and stir again until fully dissolved. Add the bloomed gelatin to the hot espresso mixture and stir until melted and smooth. Pour in the vodka and mix. Evenly divide the hot espresso mixture between the glasses. Refrigerate for approximately 3 hours or until the jelly layer is firm to the touch.
  2. Make Chocolate Mousse Layer: In a small bowl, dissolve the espresso powder in hot water. In a microwave-safe bowl, combine 3/4 cup heavy cream with the finely chopped semisweet chocolate. Microwave at full power for 1 minute, then let stand for 1 minute. Whisk vigorously until a shiny ganache forms. Stir in the espresso mixture and allow to cool almost completely, about 10-15 minutes. Using an electric mixer, whip the remaining 3/4 cup heavy cream until stiff peaks form. Gently fold the ganache into the whipped cream without leaving white streaks. Evenly distribute the mousse over the set jelly layer in each glass. Smooth the tops with the back of a spoon or pipe the mousse into the cups for a neat finish.
  3. Whip Cream and Add Toppings: Beat the 3/4 cup heavy whipping cream until soft peaks form—thick yet soft enough to fall from a spoon. Top each glass generously with whipped cream, filling to the brim. Garnish each with three roasted coffee beans arranged in the center to mimic an espresso martini garnish. Lightly sprinkle espresso powder or unsweetened cocoa powder over the whipped cream. Optionally, add a tuile cookie to each glass just before serving.

Notes

  • Gelatin must be bloomed properly to avoid clumping and ensure smooth jelly.
  • You can substitute vodka with water for a non-alcoholic version.
  • Use freshly brewed espresso for the best coffee flavor.
  • Microwaving times may vary; adjust to melt chocolate without burning.
  • Tuile cookies add a delicate crunch and elegant appearance but are optional.
  • Refrigerate mousse assembled glasses gently to avoid breaking layers.

Keywords: espresso martini mousse, layered dessert, coffee mousse, chocolate espresso dessert, no-bake mousse

Find it online: https://annakocht.com/layered-espresso-martini-mousse-recipe/