Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus



for 8 servings


  • 36 chocolate sandwich cookies, crushed


  • 1 envelope unflavored gelatin
  • 3 tablespoons
    espresso, brewed, cold
  • 1 tablespoon
    rum, cold
  • ⅓ cup
    water, boiling (80 mL)
  • 1 cup
    sugar (200 g)
  • ⅔ cup
    dark chocolate powder (80 g)
  • 2 cups
    heavy cream, cold (470 mL)
  • 2 teaspoons
    vanilla extract


  • 8 oz
    whipping cream (225 mL)
  • 8 oz
    mascarpone cheese (225 g)
  • 4 tablespoons
    powdered sugar
    Calories 619
    Fat 52g
    Carbs 42g
    Fiber 2g
    Sugar 31g
    Protein 7g

Estimated values based on one serving size.



  1. Crush cookies in a bag and set aside.
  2. Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
  3. Add boiling water and stir until gelatin is completely dissolved.
  4. Mix sugar and cocoa in large bowl.
  5. Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
  6. Pour in gelatin mixture and beat until well-blended.
  7. Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
  8. While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
  9. Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
  10. Enjoy!