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Chocolate Cheesecake Mousse with Espresso Gelée

An no-cook dessert combining the classic Mocha flavors of Espresso coffee and a chocolate cheesecake mouse. Keto and Gluten Free, too!
Course: Dessert
Keyword: cheesecake, cheesecake desserts, chocolate and coffee dessert, chocolate cheesecake, chocolate desserts, desserts with avocado, easy but elegant, elegant desserts, espresso dessert, fancy dessert, individual dessert, keto dessert, keto friendly
Servings: 4 servings
Author: Corinne Gregory Sharpe

Ingredients

For the Espresso Gelée

  • 1 1/2 cup strong brewed espresso coffee
  • 1 Tbsp powdered gelatin
  • granulated sweetener, to taste *such as Swerve

For the Chocolate Cheesecake Mousse

  • 8 oz full fat cream cheese
  • 1/4 cup unsweetened cocoa powder
  • 1/2 large avocado, pitted and mashed
  • 1/4 tsp rum extract (or vanilla, as desired)
  • 2-3 Tbsp granulated non-sugar sweetener, such as Swerve
  • 1/4 cup heavy whipping cream
  • chocolate shavings, either white or dark, as desired

Instructions

For the Espresso Gelée

  • Brew 1 1/2 cups strong espresso and allow to cool to just warm. Alternatively, you can use instant Espresso powder and dissolve in 1 1/2 cups boiling water.
  • Sweeten Espresso mixture to taste with sweetener.
  • While Espresso is still warm, add gelatin and stir thoroughly to make sure gelatin is dissolved.
  • Using a measuring cup or a pitcher with a spout, carefully pour Espresso mixture into 4 dessert dishes or cups. Refrigerate for 1 hour or more, until Espresso layer is fully set. Keep chilled until ready to continue with recipe.

For the Chocolate Cheesecake Mousse

  • In a chilled bowl, using your electric mixer, whip the heavy cream into stiff peaks and store, chilled until ready to incorporate into the mousse.
  • Cut softened block of cream cheese into pieces and place in a medium sized bowl. Using your electric mixer, beat the cream cheese until smooth and creamy. Slowly mix in cocoa powder until combined. Add mashed avocado to bowl and mix until completely combined and smooth, about 2-4 minutes.
  • Add the rum extract (or vanilla, based on preference) and sweetener and beat until completely combined, about 2 minutes.
  • Add the chilled beaten whipped cream to the chocolate mixture. Carefully fold whipped cream into the chocolate mixture until well-combined.
  • At this point, you can spoon into individual dishes and chill until serving time, or, if you prefer a more elegant presentation, chill mixture for 30 minutes and then load into a pastry bag with a star tip and pipe into dessert dishes.
  • Garnish with chocolate shavings, as desired and serve chilled.

Notes

NOTE: If you like the tipped layered look of the Espresso gelée, place dessert dishes at an angle into a baking dish or similar rimmed container.  You will want to stabilize the dishes using paper towel or a dish towel so they remain at the proper angle while chilling. Again, using a pitcher or measuring cup with a spout, carefully pour the Espresso mixture into your angled dishes. Carefully transfer pan with dessert dishes into the refrigerator and chill until solid. Once solid, you can move the dishes around to finish the dish, but keep dessert chilled before assembling and then afterwards if you aren't going to serve it immediately.