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Dessert

Coffee, Chocolate, Curacao or Noyon Mousses

A chilled mousse dessert combining coffee, chocolate, and Curacao or Noyon with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Coffee and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 2,3-butanedione, which smells buttery, creamy. The science ↓

Coffee, Chocolate, Curacao or Noyon Mousses

Ingredients

Directions

Make the coffee mousse

  1. Whip the heavy cream until stiff.

  2. Cook the black coffee with sugar until it thickens into a syrup, then cool it.

  3. Combine the cooled coffee syrup with the whipped cream and pack in ice and salt.

Make the chocolate mousse

  1. For the chocolate mousse, melt the chocolate and mix it with ½ cup of cream and ¾ cup of sugar until smooth.

  2. Cool the mixture and fold it into 2 cups of whipped cream, then pack in ice and salt for 3 hours.

Make the Curacao or Noyon mousse

  1. For the Curacao or Noyon mousse, mix ½ cup of Curacao or Noyon with 2 cups of whipped cream, sweeten with powdered sugar if needed, and pack in ice and salt for 3 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coffee + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 2,3-butanedione (buttery, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Heavy cream
Whipped into air bubbles that give the mousse its light, airy structure.
Sugar
Sweetens the mousse and thickens the coffee into a syrup as it cooks.
Black coffee
Provides the main coffee flavor once reduced into a syrup.
Chocolate
Adds rich flavor and fat, giving the chocolate mousse body and depth.
Curacao or noyon
Adds citrus-orange aroma and flavor to the liqueur mousse.

The step that matters

Whip the heavy cream until stiff.. Whipped cream holds air in a network of fat and protein. Under-whipped cream leaves the mousse runny and flat, while over-whipped cream turns grainy and can separate when folded in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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