Made with real coffee or espresso, this espresso mousse recipe is a decadent and elegant treat perfect for dinner parties or special events.
Ingredients:
Makes 6 Servings:
1 cup heavy cream
1/2 cup milk
1/4 cup espresso or strong coffee, cooled
1/4 cup confectioners’ sugar
4 ounces dark chocolate melted and cooled
Directions:
Whip heavy cream until stiff peaks form.
In a separate bowl, combine milk, cooled coffee, powdered sugar, and melted chocolate.
Gently fold whipped cream into the coffee-chocolate mixture.
Divide the mousse into serving glasses or bowls and refrigerate for at least two hours, or until set.
Tips:
Chill the cream AND the mixing bowl. The best and fastest way to make whipped cream is to whip cold heavy cream in a chilled metal or Pyrex mixing bowl. Remember to place the bowl in the fridge the night before making this recipe!
Slowly incorporate the cream. Gently fold the whipped cream into the coffee-chocolate mixture in batches to keep the mousse airy and light.
Add salt. Just a pinch of salt will awaken the hidden flavors in the chocolate and coffee.
Garnish. Either serve the mousse without a garnish or add some excitement to the experience with coffee beans, cocoa powder, and/or a dash of cinnamon on top.
Serve in mugs. Replicate the classic coffee experience by serving the coffee mousse in mugs!
To Store: Cover the individual servings of mousse with plastic and store them in the fridge for up to 2 weeks.
To Freeze: Store the mousse in airtight containers and freeze for up to 6 months. Let it thaw in the fridge overnight before serving.
- Quick and easy. Making homemade mousse without eggs is surprisingly easy and only requires 5 simple ingredients!
- Crowd-pleasing! The rich, creamy bites and hint of caffeine will please everyone.
- Better than a cup of coffee. Instead of serving coffee or tea after dinner, serve a cup of coffee mousse instead!
- Flexible. You can make coffee mousse with or without dairy, adjust the caffeine level exactly how you want it, and reduce the sugar for a less-sweet version.
Coffee Mousse
Ingredients
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup espresso or strong coffee cooled
- 1/4 cup confectioners’ sugar
- 4 ounces dark chocolate melted and cooled
Instructions
- Whip heavy cream until stiff peaks form.
- In a separate bowl, combine milk, cooled coffee, powdered sugar, and melted chocolate.
- Gently fold whipped cream into the coffee-chocolate mixture.
- Divide the mousse into serving glasses or bowls and refrigerate for at least two hours, or until set.
Tips:
- Chill the cream AND the mixing bowl. The best and fastest way to make whipped cream is to whip cold heavy cream in a chilled metal or Pyrex mixing bowl. Remember to place the bowl in the fridge the night before making this recipe!
- Slowly incorporate the cream. Gently fold the whipped cream into the coffee-chocolate mixture in batches to keep the mousse airy and light.
- Add salt. Just a pinch of salt will awaken the hidden flavors in the chocolate and coffee.
- Garnish. Either serve the mousse without a garnish or add some excitement to the experience with coffee beans, cocoa powder, and/or a dash of cinnamon on top.
- Serve in mugs. Replicate the classic coffee experience by serving the coffee mousse in mugs!
- To Store: Cover the individual servings of mousse with plastic and store them in the fridge for up to 2 weeks.
- To Freeze: Store the mousse in airtight containers and freeze for up to 6 months. Let it thaw in the fridge overnight before serving.
- Quick and easy. Making homemade mousse without eggs is surprisingly easy and only requires 5 simple ingredients!
- Crowd-pleasing! The rich, creamy bites and hint of caffeine will please everyone.
- Better than a cup of coffee. Instead of serving coffee or tea after dinner, serve a cup of coffee mousse instead!
- Flexible. You can make coffee mousse with or without dairy, adjust the caffeine level exactly how you want it, and reduce the sugar for a less-sweet version.
