Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Seriously Creamy Cupp-a-choc class

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Creamy Cupp-a-choc class

    A fluffy light cappuccino flavoured mousse served in a chocoalate cup. White chocolate, coffee plus cinnamon and vanilla gives the cuppuccino flavour to the mouse

    What makes it the ultimate summer Seriously From Waitrose dessert?

    This is the ultimate summer recipe because it is light, indulgent, sweet and fresh! Everyone who has tried it falls in love with the mix of flavours and itsindulgent creaminess! A guaranteed party desert to impress or a treat for after-meal snack - it's a guaranteed winner!!


    • 4oz creamy white chocolate
      2 1/2 teaspoons strong flavoured instant coffee / espresso
      1 cup heavy cream, divided
      1 tblsp pure vanilla extract
      1/4 tsp cinnamon
      4oz cooking chocolate (semi-sweet)
      2 1/2 tsp instant coffee
      1 tablespoon shortening (or equivallent)
      1/4 cup sugar

      foiled baking muffin cases
      dark/milk chocolate to decorate - (grated curls look great, or chocolate flakes)


    1. Melt white choc, stir until smooth. Dissolve coffee in 1tsp hot water. Add the coffee,1/4 cup cream, vanilla and cinnamon; stir until smooth&set aside to cool.Melt s/sweet choc and shortening over med heat on stove, spoon aprox 1 tbsp into each muffin cup; paint up sides using brush&place in freezer for 10mins to set.Beat remaining cream (tosoft peaks) then fold into cooled white choc mix (consistency of whippedcream).Peel cases from choc.fill with 1/4cup mousse and garnish! :-) Refridgerate.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars