Description
This Coffee Mousse is a luscious, airy dessert that combines the rich flavor of coffee with smooth, whipped cream and a delicate gelatin base. Perfect for coffee lovers, it’s a simple yet elegant treat that can be prepared in under 15 minutes and chilled for a delightful finish. Garnished with cocoa or chocolate shavings, this mousse offers a perfect balance of sweetness and coffee intensity without the heaviness of traditional desserts.
Ingredients
Scale
For the Coffee Gelatin Base
- 1 tablespoon instant coffee granules
- 1/4 cup water
- 3/4 cup caster sugar
- 1/2 teaspoon powdered gelatine
- 1 teaspoon vanilla extract
For the Mousse
- 1 1/2 cups whipping cream (cold)
- Cocoa powder or chocolate shavings for serving
Instructions
- Bloom gelatine: Place 1/4 cup water in a small saucepan over low heat. Sprinkle the powdered gelatine evenly over the water and stir continuously until the gelatine fully dissolves without boiling.
- Add coffee and sugar: To the dissolved gelatine mixture, add 1 tablespoon instant coffee granules and 3/4 cup caster sugar. Stir gently until the sugar has completely dissolved, forming a coffee syrup.
- Cool coffee mixture: Transfer this coffee syrup to a large bowl and chill it in the refrigerator for 15-20 minutes, or until it is cooler than room temperature but not fully set.
- Whip cream: In a separate chilled bowl, whip 1 1/2 cups of cold whipping cream until firm peaks form. Ensure the cream is cold for best results and to achieve the desired airy texture.
- Combine mixtures: Stir 1 teaspoon vanilla extract into the cooled coffee syrup. Add about one-quarter of the whipped cream to the coffee syrup and stir gently to loosen the mixture. Then carefully fold in the remaining whipped cream in three additions, preserving the light and fluffy texture.
- Chill: Spoon the combined mousse mixture evenly into six dessert glasses or serving dishes. Refrigerate for at least 2 hours, or overnight, to allow the mousse to set and flavors to meld.
- Serve: Just before serving, garnish each mousse with a sprinkle of cocoa powder or chocolate shavings for an elegant finishing touch.
Notes
- Ensure the gelatin mixture does not boil to preserve its gelling properties.
- Chilling the coffee mixture before folding in the whipped cream helps maintain mousse texture.
- You can substitute caster sugar with superfine sugar if not available.
- For a stronger coffee flavor, consider using espresso powder instead of instant coffee granules.
- This mousse can be made a day ahead and kept refrigerated for convenience.
