Espresso Martini Layered Dessert
Welcome to KimBakesMeHappy! This espresso martini inspired dessert is a super easy, no-bake treat for any special occasion, while featuring an espresso-vodka jelly, a rich espresso-chocolate mousse, with a classic whipped cream layer on top. This dessert will undoubtedly be the highlight of any multi-course meal.
An espresso martini you can eat? Say no more. Happy baking!
Espresso Martini Layered Dessert
Course: Dessert4
servings25
minutes2
hours30
minutes2
hours55
minutesThis easy, no-bake espresso martini dessert is sure to impress to impress your guests on any occasion. This treat features a perfectly wobbly espresso martini jelly layer, followed by a rich espresso-chocolate mousse. Finally it’s finished with a smooth whipped cream topping inspired by the cocktail’s signature egg white foam. The iconic espresso martini transformed into a dessert… what’s not to love?
Ingredients
- Espresso martini jelly
3 gelatin leaves
120 g light brown sugar
140 ml hot brewed espresso
100 ml vodka (or water if you prefer a mocktail dessert)
- Espresso chocolate mousse
7 g instant coffee
25 ml hot water
260 ml heavy cream
120 g semisweet chocolate (finely chopped)
½ tsp vanilla extract
- Toppings
200 ml heavy cream
40 g powdered sugar
12 chocolate coffee beans
Cocoa powder for sprinkling
Instructions
- Espresso jelly layer
- Soak the gelatin leaves in a bowl of cold water for about 5–10 minutes until soft.
- Place the brown sugar in a heatproof bowl, add the hot espresso and whisk to dissolve the sugar.
- Remove the gelatin leaves from the water and add them to the still hot mixture. Whisk until incorporated.
- Add the wodka (or water) once it has cooled down slightly and mix again.
- Divide into 4 martini glasses, filling them about halfway. Cool for 2-3 hours in the fridge, until the jelly is set.
- Chocolate mousse layer
- In the meantime, combine the espresso powder and hot water in a small bowl, and stir to dissolve.
- Melt the chocolate together with half of the heavy cream au bain-marie. Take off the fire and add the espresso mixture and the vanilla extract. Set aside to cool for about 15 minutes.
- Beat the remaining half of the heavy cream with a hand mixer in a bowl until stiff peaks form. Fold the chocolate ganache into the whipped cream until completely combined. Cool mixture in the fridge so it thickens further.
- Divide the cooled mixture evenly into each glass on top of the set espresso martini jelly layer. Smooth the mousse evenly using a spatula or spoon.
- Whipped cream layer
- In a bowl, whip the cream with the powdered sugar until soft peaks form. Top each glass with the whipped cream.
- Before serving, sieve some cocoa powder over the whipped cream and place three chocolate coffee beans in the middle of each glass.
Notes
- If you don’t have an espresso machine, feel free to replace the espresso by instant coffee, filter coffee or coffee from a moka pot. Really anything that works for you!
