Coffee mousse canape served on sponge cake canapes,


  • 2 tsps instant coffee powder
  • one cup fresh cream
  • one cup chopped white chocolate
  • 1 cup whipping cream
  • 1 dark sponge cake
  • Chocolate triangles, as required


  1. Heat cream in a non-stick pan, add white chocolate, mix and cook stirring till chocolate melts.
  2. Add coffee powder mixed in 2 tbsps water and mix well. Set aside to cool.
  3. Put the whipping cream in a bowl and whip till stiff.
  4. Strain the cream-chocolate mixture into another bowl. Keep both the bowls in the refrigerator to chill.
  5. Cut ½ inch thick slices of the cake. Place different shaped cookie cutters on the cake slices and stamp out pieces.
  6. Take both the bowls out of the refrigerator. Add ½ the whipped cream to the cream-chocolate mixture and mix together well. Chill in the refrigerator for some more time.
  7. Put some of this mixture on each cake piece. Put the remaining whipped cream into a piping bag fitted with a star nozzle and pipe out rosettes on each cake piece.
  8. Place a chocolate triangle over each piece and serve chilled.