WATCH: How to Make Mocha Coffee Jelly

Treat yourself to this simple coffee jelly dessert.

 

This mocha coffee jelly recipe perfectly pairs the flavors and textures of coffee jelly with a light mocha mousse.

 

TIP: To shorten prep time you can pour the coffee jelly mixture into the serving glasses and let it set there. Top with mousse and whipped cream.

 

To make the coffee jelly:
2 teaspoons instant coffee
2 cups hot water
1 tablespoon white sugar
3 tablespoons unflavored gelatin

 

To make the mocha mousse:
1 teaspoon instant coffee
1/2 cup hot water
1/2 cup semi-sweet chocolate, plus extra for garnish
2 tablespoons butter
3 egg, yolks only
1/4 cup white sugar
1 1/2 cups heavy cream, whipped

 


1 Prepare the coffee jelly: Dissolve coffee in hot water. Add sugar and gelatin. Mix until gelatin has completely dissolved. Pour into a 9-inch square pan. Cool then chill in the refrigerator until set. Cut into cubes.

 

2

Prepare the mousse: Dissolve 1 teaspoon instant coffee in 1/2 cup coffee in the hot water.

 

3

Melt chocolate in a double boiler. Remove from heat and add butter and half of the coffee mixture. Blend well. Cool.

 

4

In a saucepan, whisk egg yolks with sugar and remaining coffee mixture. Cook over low heat for about 1 to 2 minutes, stirring constantly.

 

5

Pour egg yolks mixture into the melted chocolate mixture. Mix until combined then fold in the whipped cream.

 

6

To assemble: Put cubed coffee jelly in dessert cups or glasses. Top with mocha mousse. Chill until set. Before serving, top with more whipped cream and chocolate shavings or cocoa powder.

 

More from Yummy.ph
Try this coffee-flavored take on a Filipino classic dessert!

If coffee-flavored gelatin is available, grab that box to make this recipe even easier than it already is.

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