Decadent Coffee Mousse (Printable Version)
Super creamy and bold, this coffee mousse is light as air. Surprisingly easy to put together when you’re after something fancy.
# What You'll Need:
01 -
A pinch of salt
02 -
1 cup chilled heavy cream
03 -
3 large eggs, separated
04 -
1 teaspoon vanilla
05 -
1 tablespoon instant coffee crystals
06 -
3 tablespoons white sugar
07 -
1 cup strong espresso or coffee, cooled
# Steps to Follow:
01 -
Before you dig in, add some whipped cream, a bit of cocoa, or chocolate curls on top.
02 -
Transfer the finished mousse to bowls or glasses and leave in the fridge for about 4 hours, or until it's nice and firm.
03 -
Careful now — fold in half the whipped cream to your coffee mixture. Next, add the rest of the cream, then gently mix in those egg whites. Don’t stir too hard or it’ll go flat.
04 -
Get out your mixer and whip the heavy cream till it barely holds soft peaks.
05 -
Take your egg yolks and beat them with the instant coffee, vanilla, and 2 tablespoons of sugar till they look pale. Slowly blend in the cooled coffee after.
06 -
Add a pinch of salt to the egg whites and whip until you see soft peaks. Slowly toss in 1 tablespoon sugar as you go. Keep beating till they're shiny and stiff. Set aside for later.
07 -
Brew up 1 cup of your favorite strong coffee or espresso, then let it cool a bit so it’s not too hot.
# Additional Notes:
01 -
A dash of coffee liqueur mixed with your coffee adds a nice grown-up flavor boost.
02 -
Any extras can be kept in the fridge for three days.