Coffee Borgia Mousse

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coffee borgia mousse

This dessert was inspired by one of my favorite espresso drinks, the coffee Borgia. A Borgia is like a mocha (espresso, chocolate syrup, steamed milk) but with orange zest mixed in. It’s a wonderful flavor combination that I recreated in this chocolate mousse with melted bittersweet chocolate, a bit of heavy cream, espresso powder and orange zest.

You can serve the mousse with a dollop of whipped cream to lighten it up a bit but I actually prefer to eat it by itself. The recipe is very easy to make, the preparation takes no more than 15 minutes and you can easily scale it up and make a fancy dessert for a large crowd.

Recipe Tip:

One thing I want to point out for the prep work of this recipe is that you want to make sure that you chop the chocolate very finely. That takes more time than a rough chop would but it will pay off big time because the chocolate will melt so much faster and more evenly.

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Related Post:

If you’re in the mood for a white chocolate mousse instead, I recommend the Chai–Spiced White Chocolate Mousse below:

chai spiced white chocolate mousse

coffee borgia mousse
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5 from 6 votes

Coffee Borgia Mousse

An easy recipe for a delicious dark chocolate mousse that is modeled after the coffee Borgia, flavored with espresso and orange zest.
Prep Time10 mins
Cook Time5 mins
Chill Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, mousse, orange
Servings: 2
Calories: 510kcal
Author: Nicole Branan | The Spice Train

Ingredients:

  • 4 ounces bittersweet chocolate, very finely chopped (I used a Ghirardelli 60 percent cacao bittersweet chocolate baking bar)*
  • 6 tablespoons heavy cream
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon very finely grated orange zest (about one small orange)
  • 1 egg yolk
  • 1 tablespoon granulated sugar
  • 1 egg white
  • 1/4 teaspoon cream of tartar
  • 2 thin orange slices as garnish
  • whipped cream (optional)

Instructions:

  • Add the chocolate, the cream and the espresso powder to a glass bowl, set the bowl over a pot of simmering water and let the chocolate melt. Don't stir the ingredients until the chocolate is almost fully melted.
  • Once the chocolate is melted, take it off the water pot and stir in the orange zest. Set aside.
  • Whisk the egg yolk with the sugar in a bowl (by hand) until lighter in color and texture than when you started.
  • Quickly whisk the chocolate mix into the egg/sugar mix in two to three batches. Set aside.
  • With an electric mixer, whip the egg white with the cream of tartar to very stiff peaks.
  • Carefully fold the whipped egg white into the chocolate mix (take a half-turn around the bowl with the whisk and then shake the mousse through the tines of the whisk).
  • As soon as no streaks remain, fill the mousse into individual serving bowls.
  • Let me mousse chill in the fridge for at least an hour.
  • Garnish with the orange slices and serve by itself or with whipped cream.

Notes:

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.

Nutrition

Calories: 510kcal

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66 comments

    • Nicole Branan says:

      Thanks, Lou! It was a small coffee shop in New Mexico that introduced me to the Borgia a few years ago, before that I actually hadn’t heard of it either. :)

  1. Sophie | Delightful Plate says:

    This looks so yummy and beautiful, Nicole. I also like that it has a moderate amount of sugar :). Thanks for checking out my Vegan Pho recipe today. I was so happy because I’ve been a fan of your photos for a long time. Your food photo prop ebook was one of the first ebooks I read when I started my blog and food photography 1.5 years ago :).

    Thanks and Happy New Year!

    • Nicole Branan says:

      Ooh, that is so wonderful to hear, Sophie! Thank you for leaving this lovely comment and a Happy New Year to you as well!

    • Nicole Branan says:

      Thank you, Tracy! I just made this mousse again the other day and it fit well with the winter/holiday mood indeed. :) Happy New Year to you!

  2. Jennifer R Osborn says:

    Not only does this look beautiful, it reminds me of one of my favorite espresso drinks from a couple decades ago.
    There was a chain of cafes I would frequent in college and they made a delicious mocha orange cappuccino. I haven’t been able to recreate it quite right myself but I’m going to try your recipe.

  3. Louise | Cygnet Kitchen says:

    Stunning!! The chocolate and orange is such a heavenly combination, the coffee must add another wonderful flavour dimension. I am always looking for ‘last minute’ dessert ideas, thanks so much for sharing! <3 xx

    • Nicole B. says:

      Thank you so much, Louise! This is a great last minute dessert that tastes impressive but doesn’t take much work or time to prepare. :)

  4. Cindy Hoffman says:

    Nicole,
    The photo just looks gorgeous, I must really check out that camera and consider going for it. And thanks for sharing the recipe too. Coffee Borgia is one of my best drinks too, so will definitely be using your recipe to make the Mousse.

    Cindy

    • Nicole B. says:

      That is sooo nice of you to say, thank you, Natasha! I have to admit I do really like this photo too (hasn’t happened very often lately :)).

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