This Layered Espresso Martini Mousse is a sophisticated dessert featuring espresso gelée, velvety espresso-chocolate mousse, and whipped cream – all elegantly served in a cocktail glass.
If you love an espresso martini, you’re going to be obsessed with this dessert version! This layered espresso martini mousse is inspired by the , which has made a major comeback in recent years. Originally an 1980s staple, it has returned to the spotlight, adored by many and begrudgingly tolerated by bartenders doubling as baristas. The mix of caffeine and alcohol makes it a go-to for nights out, and its nostalgic charm only adds to the appeal. As a coffee lover, I was inspired to turn this cocktail into a fancy-yet-easy layered dessert.
The layering starts with a boozy espresso martini jelly (or gelée, as the French call it). Next, a smooth espresso chocolate mousse is layered on, and then – simple whipped cream. To top it all off, a sprinkle of espresso powder and three coffee beans centered on top, just like the classic cocktail. And an elegant (but optional) tuile cookie makes it look extra special. Let’s get into it!
Make the Espresso Martini Jelly Layer
Start with your favorite brewed espresso. It doesn’t matter how you fix it – in a machine or a , or even from reconstituted – you’ll need about 3/4 cup. In a small dish, sprinkle unflavored gelatin over cold water and let it bloom for about 2 minutes. Meanwhile, dissolve brown sugar in the hot brewed espresso. Stir in the bloomed gelatin until fully melted, then pour in the vodka. If you’re not imbibing, just use water in place of vodka in equal amounts.
Pour and Chill
Evenly divide the jelly mixture between four 8 oz. coupe or martini glasses, and place them in the fridge. Chill for about 3 hours or until the jelly is completely set and firm to the touch. This creates a boozy coffee layer (kinda like a Jell-O shot!) in the bottom of the glass.
Make the Espresso Mousse Layer
Talk about easy! This mousse is uncomplicated – and eggless – without compromising flavor or texture. Espresso powder is key for concentrated flavor, here. Dissolve the powder in hot water and set aside. In a microwave-safe bowl, heat half of the heavy cream with chopped semisweet chocolate for one minute, then let it sit before whisking into a smooth ganache. Stir in the espresso mixture and allow it to cool for about 10-15 minutes. This creates a punchy espresso-flavored ganache.
Gently Fold
In a separate bowl, whip the remaining heavy cream until stiff peaks form. Gently fold the cooled chocolate ganache into the whipped cream, mixing until there are no streaks of white left.
Layer the Mousse
Spoon or pipe the espresso mousse over the set jelly layer, smoothing it evenly to the edges. The mousse should be rich and airy, creating a beautiful contrast to the firm jelly below. Whip the remaining heavy cream until soft peaks form, then dollop and spread it evenly over the mousse layer.
Garnishes
To complete the espresso martini look, top each glass with three whole coffee beans and a sprinkle of espresso powder. For an extra-special touch, add a delicate tuile leaf cookie to each glass – trust me, it looks fancy but is easier to make than you think! You’ll need the . The tuile recipe is from the Sprinkle Bakes book, but you’ll find it in the recipe notes below.
I’ve also made a short video of the tuile-molding process for those (like me!) who are serious about beautiful finishing touches. Check it out below!
This layered espresso martini mousse is everything you love about the cocktail but in an elegant, spoonable dessert. It’s really not difficult to put together, and looks so chic in stemware. Check out the video below for the complete how-to.
If you give this recipe a try, let me know in the comments—I’d love to hear what you think!
Related recipe:
Layered Espresso Martini Mousse
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Ingredients
Espresso martini jelly layer
Espresso chocolate mousse layer
Whipped cream and toppings
Instructions
Espresso martini jelly layer
- Place four 8 oz. coupe or martini glasses on a tray or baking sheet. Set aside.
- Place the cold water in small condiment cup. Sprinkle the gelatin evenly over the surface of the water and let stand until bloomed and set, about 2 minutes.
- Place the brown sugar in a large microwave-safe bowl. Add the hot brewed espresso; stir to dissolve the sugar. If the sugar doesn’t dissolve completely within 1-2 minutes, microwave for 1 minute at 100% power and stir again until dissolved.
- Add the bloomed gelatin mass to the hot espresso mixture. Stir until melted and smooth. Pour in the vodka.
- Evenly divide the hot espresso mixture between the glasses and refrigerate until set, about 3 hours or until the jelly is firm to touch.
Chocolate mousse layer
- Combine the espresso powder and hot water in a small bowl. Stir to dissolve and combine.
- Place 3/4 cup of the heavy cream and the semisweet chocolate in a microwave-safe bowl. Cook at 100% power in the microwave for 1 minute. Let stand for 1 minute. Whisk together until a shiny ganache forms. Add the espresso mixture. Let cool, almost completely, about 10-15 minutes.
- Place the remaining 3/4 cup heavy cream in the bowl of an electric mixer and beat until stiff peaks form. Fold the ganache into the whipped cream until no streaks of white remain.
- Divide evenly into each glass, pouring over set espresso martini jelly layer. Smooth the mousse evenly to the edges of the glass using the back of a spoon. (I used a piping bag to pipe the mousse into the cups, but you could just spoon it in instead.)
Whipped cream and toppings
- In the bowl of an electric mixer, whip the cream until soft peaks form – it should be thickened but soft enough to fall from a spoon. Top each glass with the whipped cream, filling to the brim.
- Place three whole roasted coffee beans on the center of each glass, mimicking the garnish of an espresso martini.
- Sprinkle or sieve extra espresso powder over the whipped cream (you can also use unsweet cocoa powder). Garnish each glass with a tuile cookie just before serving, if using.
Notes
- Moka Pot – This stovetop method brews strong, espresso-like coffee that works perfectly for this recipe.
- Espresso Powder – Follow bottle instructions to dissolve instant espresso powder in hot water for a quick and easy substitute.
- French Press – Use a finer grind and steep for a few extra minutes to create a bolder coffee concentrate.
- Aeropress – Brew using the inverted method for a richer, espresso-style shot. You will need to repeat pressing several times to get the 3/4 cup called for in this recipe.
- 3 egg whites (carton egg whites are fine as long as they contain only egg whites)
- 1 cup confectioners’ sugar
- 3/4 cup flour
- 1/2 teaspoon vanilla extract
- 4 tablespoons of unsalted butter, melted
- Gel food color (Wilton marron brown)
- In a medium bowl, whisk the egg whites and confectioners’ sugar together until smooth. I use a hand mixer for this.
- Add the flour and mix again until just combined. Using a rubber spatula, gently fold in the extract and melted butter. When the mixture is well combined, cover and refrigerate for 30 minutes. Remove and mix in gel food color until a rich brown color is achieved (about 1/4 teaspoon).
- Preheat the oven to 400°F. Place a rolling pin on a work surface and secure it with a dish towel so that it remains stationary.
- Lightly spritz a with cooking spray. Use an offset spatula to evenly scrape some of the tuile batter into the mold. When the molds are evenly filled, bake for 3-5 minutes, or until the tuile is puffed slightly in the mold.
- Immediately remove from the oven and using a toothpick gently lift the tuiles from the mold. They will be pliable and delicate so be careful. Place them over the rolling pin to give them dimension. As the cool, they will become crisp.
- Tuiles can be made ahead and stored in an airtight container for up to 5 days.
