White Chocolate Espresso Mousse Cups
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White Chocolate Espresso Mousse Cups

White Chocolate Espresso Mousse Cups

Serves 2 | with Candied Almonds

This silky smooth white chocolate mousse features a hint of bitter espresso to help round out the sweetness. It's topped with caramelized almonds for crunch!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time2 hours 25 minutes
Cooking Time25 minutes


/ serving 2 people

½ cup

White Chocolate Chips

(Contains Soy, Milk)

113 mL


(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

28 g

Almonds, sliced

(Contains Almonds)

¼ cup

Icing Sugar

⅓ tsp

Espresso Powder

Not included in your delivery

0.06 tsp



Nutrition Values

Calories630 kcal
Fat45 g
Saturated Fat24 g
Carbohydrate53 g
Sugar50 g
Dietary Fiber2 g
Protein8 g
Cholesterol100 mg
Sodium200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Measuring Spoons
Large Bowl
Parchment Paper
Small Pan


Make ganache

Before starting, gather all required tools. Place white chocolate chips in a medium metal bowl. Add 3 tbsp cream and espresso powder to a small pot. Bring to a simmer over medium heat.Once simmering, remove from heat. Pour hot cream over white chocolate chips.Let sit without stirring for 1 min. Using a spatula, stir gently until combined.Let chocolate mixture cool to room temperature, 10 min. (NOTE: Do not put in the fridge to cool.)

Make mousse

Meanwhile, add remaining cream, cream cheese and a pinch of salt to a large bowl. Using an electric mixer or whisk, beat until stiff peaks form, 2-3 min. Gently fold whipped cream into cooled white chocolate mixture using a spatula. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.) Divide mousse between two glasses or small bowls. Place in the fridge to set for 2-3 hrs.

Candy almonds

Meanwhile, heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. When the pan is hot, add almonds, icing sugar and a pinch of salt. Cook, stirring often, until almonds are light golden-brown and a caramel-like glaze coats almonds, 2-3 min. (TIP: Keep your eye on almonds so they don't burn!)Remove from heat and transfer almonds to parchment. Carefully spread into an even layer using the back of a spoon or spatula. Allow almonds to cool to room temperature, 10 min.

Finish and serve

Break candied almonds into pieces, then sprinkle over mousse cups. Chill until ready to serve.

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