Chocolate Coffee Mousse
For those who want to use the traditional gelatin in this recipe as well, you will simply use the same quantity in powdered gelatin as listed her for agar.
However gelatin must be bloomed in COLD water and NOT BOILED. You will just melt it and add it to the pate bombe similarly as shown in the video. Click here for more about gelatin
  • Chocolate Couverture 56-72% 6 ounces (170g) (approx 1 cup chopped chocolate)
  • Heavy Cream 1½ cup (360ml)
  • Granulated Sugar 2 Tablespoons (28g)
  • Eggs large 2 (100g)
  • Instant Coffee 1 teaspoon
  • Agar Powder 2 teaspoons
  • Hot Water ½ cup (120ml)
  • Coffee Extract 1 teaspoon (5 ml)
  1. Melt the chocolate and keep warm
  2. Whip cream to medium soft peaks and reserve in the refrigerator
  3. Bloom the agar in the HOT water let stand for 5 minutes, then bring to a boil in a small sauce pan and let boil for 1 minute to activate.
  4. Prepare the pate bombe with the eggs, sugar and instant coffee. Whip over a double boiler until 170°F
  5. Add the melted hot agar and then add the chocolate
  6. Whip all smooth and cool to 80 or 90°F
  7. Add a little of the whipped cream to lighten, then fold in the rest of the whipped cream
  8. Pipe mousse immediately into molds
  9. Assemble the rest of the cake as shown in the video
Recipe by Gretchen's Bakery at