Mocha Tortoni Mousse


Mocha Tortoni Mousse

Photo: Roberto Caruso

This make-ahead mocha tortoni mousse recipe by Trish Magwood will feed a crowd.


  • 2 large egg whites

  • 2 tbsp instant coffee

  • pinch salt

  • 3/4 cup granulated sugar

  • 2 cups 35% cream

  • 2 tsp vanilla

  • 1/2 cup granulated sugar

  • 1/4 cup slivered almonds, toasted, plus extra for garnish

  • 2 oz bittersweet chocolate, grated


  • In a very clean medium bowl, beat egg whites until foamy. Add instant coffee and salt; beat until combined.

  • Gradually add 1⁄4 cup (50 mL) sugar and beat until soft peaks form.

  • In a separate bowl, whip cream until soft peaks form. Beat in vanilla and 1⁄2 cup (125 mL) sugar. Fold cream into egg white mixture.

  • Fold in 1⁄4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses. Freeze at least 2 hrs. Garnish with remaining slivered almonds and grated chocolate.

Makes: 8 to 10 Servings

Recipe from Dish Entertains and In My Mother's Kitchen by Trish Magwood. Published by Harper Collins Publishers.

This article was originally published on Jan 06, 2014

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