Easy Viennese Mousse

Technically, this light, spiced mocha mousse is closer to a Chantilly cream—but it’s so delicious, your guests will never guess how quick and easy it was to make.

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 8 oz. milk chocolate, finely chopped
  • 2½ cups chilled heavy cream, divided
  • 1 Tbsp. coffee liqueur
  • 1 tsp. vanilla extract
  • 1 Tbsp. instant espresso powder
  • 1 tsp. ground allspice
  • ¼ cup superfine sugar
  • 2 Tbsp. dark chocolate shavings


  • Melt the chocolate and ¼ cup of the cream in the top of a double boiler over hot, not simmering, water, stirring continuously. Stir in the coffee liqueur, vanilla, espresso powder, and allspice. Set aside.
  • Whip the remaining cream, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the sugar, beating only long enough to incorporate.
  • Slowly pour a thin stream of the warm melted chocolate into the cold whipped cream while continuing to beat. Spoon into serving glasses and top with chocolate shavings.