If you like decadent, bitter-sweet desserts, you’ll love this easy coffee mousse recipe. It’s super smooth and impossibly rich!
I like to serve this with a dollop of whipped cream and plenty of chocolate shavings on top. Yum!
Coffee Mousse Dessert Recipe
There are plenty of quick mousse recipes out there that only call for a few ingredients. Typically, they’ll contain whipped cream with a bit of sugar and flavoring.
But this recipe is a real mousse. And that means it contains eggs.
It takes a bit longer to make and set, but it’s worth it in the end. And you won’t believe how rich, silky, and flavorful this coffee mousse is!
Fun Variations
- Add a layer of chopped cookies in the middle and on the top to make a trifle-like dessert.
- Make a simple diplomat cream with pastry cream and whipped cream, and layer them in the glass.
- Add brownie chunks to the top with a dollop of whipped cream.
- Whip some Baileys into heavy cream for a fun Irish coffee-like treat.
- Sprinkle some chocolate crispies over the top for texture.
- Soak some ladyfingers in coffee, then layer the mousse with the biscuits for an easy tiramisu.
How to Make the Best Coffee Mousse
This recipe is enough for 4 servings. I like these little glasses for serving!
Ingredients:
- 60 grams of White Sugar (4 tablespoons)
- 4 Whole Eggs
- 200 ml of Whipping Cream (3/4 cup)
- 3 tablespoons of Instant Coffee or Espresso Powder
- 1 tablespoon of Cocoa Powder (dark, unsweetened)
- 1 teaspoon of Unflavored Gelatin (or 1 Sheet of Gelatin)
- 3 teaspoons of Water
- 50 grams of Chocolate
Method:
- Separate the eggs, placing the yolks into a large, heatproof bowl and the whites into a separate clean bowl.
- Pour the 3 teaspoons of water into a small bowl with the gelatin powder and mix gently. Set aside to bloom.
- Add the sugar to the yolks and whisk until thick and light. They should be at least doubled in volume and have a pale yellow color. Set aside.
- Pour the cream into a tall-sided pot and mix in the coffee or espresso powder and cocoa powder. Put the pot on low heat and stir until the powders have dissolved.
- Remove the cream from the heat when hot but not boiling. A slight simmer around the edges is fine.
- Carefully pour half of the hot cream into the whipped egg yolks, constantly whisking until blended.
- Return the pot to low heat, then pour the cream/egg yolk mixture into the pot, whisking constantly.
- Keep whisking over the low heat until thick and smooth. Then remove the pan from the heat and whisk the gelatin into the mixture, stirring until it dissolves.
- Strain the thick liquid into a clean bowl and set aside to cool. (to speed up the cooling, use a shallow, wide dish instead of a bowl)
- Start whipping the egg whites when the egg and cream mixture is cool. Start slowly, then increase the speed once it begins to foam. Whisk to stiff peaks.
- Take a few tablespoons of stiff egg whites and stir them into the cooled cream. You don’t need to be gentle with the first addition.
- When the first few tablespoons are fully mixed in, gently fold the rest of the egg whites into the cream until thick and blended. (be gentle, and don’t overmix it)
- Divide the mousse into ramekins or glasses and put them in the fridge to set. They’ll need about 2-4 hours.
- Grate the chocolate over the top just before serving, and enjoy!
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