Caramel Frappé Mousse

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Author:

Cherie Metcalfe

Cool, creamy, and coffee-kissed – this whipped caramel frappé mousse is the perfect balance of sweet and smooth with a subtle espresso hit.

Ingredients

315g Whittaker’s Blondie or Caramilk
5 egg yolks
100g Sugar Daddy
60g coffee (optional)
30ml Baileys (optional)
1 teaspoon Bakers Salt Blend
250ml cream, whipped

Directions

Melt the chocolate using your preferred method.Whip the egg yolks and Sugar Daddy until light and fluffy (you should be able to see ribbons that slowly dissolve away) then add the coffee, Bakers Salt Blend and/or Baileys.
Whip up the whipped cream to medium peaks (it holds a peak then flops).
Stir the egg yolk mixture through the chocolate and then fold through whipped cream lightly until the mousse is a consistent colour.
Fill serving glasses or bowls and chill to set or put aside to make the choux buns.

Recipe Note

Either use 60g of instant coffee dissolved into ¼ cup of boiling water that has been set aside to cool or use a double shot of espresso.

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May 8, 2025 Cherie Metcalfe

Caramel Frappé Mousse

Cool, creamy, and coffee-kissed – this whipped caramel frappé mousse is the perfect balance of sweet and smooth with a subtle espresso hit.

Next article The Way the Cookie Bar Crumbles