Coffee Mousse

• 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.