Mocha Tortoni Mousse Recipe
Mocha Tortoni Mousse
Flavours of Campania
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Freezing time: 2 hours

Difficulty: Easy
Chef's Note

Tortoni is a frozen Italian dessert created by the Italians – more precisely by Neapolitans – in Paris. Tortoni was the name of the owner of the café Tortoni, boulevard des Italiens who served this coffee treat in 1798. He was originated from the Neapolitan region.

This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.

I love this recipe because it’s quick, delicious and impressive and can be frozen for weeks!
Serve in a straight sided glass bowl or trifle bowl or individual ‘dessert nappe’ bowls.

Roasting nuts
Roast in a single layer on a cookie sheet at 350°F (180°C) for about 10 minutes. Allow them to get light brown, remove and cool.

For 8-10 servings

- 2 large egg whites
- 2 tbsp instant coffee
- pinch salt
- 125 + 60 ml / 1/2 + 1/4 cup sugar
- 500 ml / 2 cups whipping cream
- 2 tsp (vanilla
- 125 ml / 1/2 cup sugar
- 60 ml / 1/4 cup slivered almonds, toasted and cooled plus extra for garnish
- 60 ml / 2 oz / 1/4 cup bittersweet chocolate, grated

  1. In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add ¼ cup (60 mL) sugar and beat until soft peaks form.
  2. In a separate bowl, whip the cream until soft peaks. Beat in vanilla and ½ cup (125 mL) of sugar.
  3. Fold cream (2) into egg white mixture (1).
  4. Fold in 1/4 cup (60 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
  5. Garnish with remaining slivered almonds and grated chocolate.
Nutrition per serving

Calories: 208 kcals
Protein: 3 g
Carbohydrates: 10 g
- Fiber 0.4 g

Sodium: 43 mg
Calcium: 44 mg
Magnesium: 13 mg
Potassium: 132 mg
Vitamin E: 1.1 mg

Total Fat: 18 g
- Saturated Fat: 10.5 g
- Monounsaturated Fat: 5.2 g
- Polyunsaturated Fat: 0.8 g
Cholesterol: 53

More recipe ideas

Recipe developed for the Almond Board of California by James Beard cookbook ‘dish entertains’ award winner and party dish TV host Trish Magwood

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