Creamy Coffee Mousse (Print Version)
# Ingredients:
→ Coffee Mousse Base
01 -
1 tablespoon instant coffee granules (4 teaspoons)
02 -
¼ cup water
03 -
¾ cup caster sugar or white granulated sugar
04 -
½ teaspoon powdered gelatine
05 -
1 teaspoon vanilla extract
→ Cream Layer
06 -
1 ½ cups cold whipping cream
→ Garnish
07 -
Cocoa powder or chocolate shavings to taste
# Instructions:
01 -
In a medium saucepan over low heat, pour the water and sprinkle the gelatine on top. Keep stirring gently until the gelatine completely dissolves - a rubber spatula works best for this as you can press any stubborn bits against the side of the pan. Make sure not to let the mixture boil.
02 -
Add your coffee granules and sugar to the saucepan, continuing to stir until all the sugar dissolves. Again, be careful not to let the mixture reach a boil.
03 -
Transfer your coffee mixture to a large mixing bowl and pop it in the fridge for about 15-20 minutes. You want it cooler than room temperature - it should have a thick syrupy consistency but not be set like jelly.
04 -
While the coffee mixture is cooling, pour your cold cream into a separate large bowl. Beat with an electric mixer until firm peaks form. Be careful not to overwhip - you want it just firm enough that peaks hold their shape.
05 -
Once your coffee syrup has cooled, stir in the vanilla extract.
06 -
Add about a quarter of your whipped cream to the coffee mixture and stir to loosen it up.
07 -
Add another quarter of the whipped cream and switch to a gentle folding motion. Lift from the bottom and fold over the top to preserve the air bubbles. Repeat twice more with the remaining cream until everything is just combined. The mousse should feel light and fluffy, holding its shape without settling.
08 -
Divide the mousse evenly between dessert glasses or small bowls and refrigerate for at least 2 hours or overnight to set properly.
09 -
Just before serving, sprinkle with chocolate shavings or dust with cocoa powder for that perfect finishing touch.
# Notes:
01 -
This easy coffee mousse requires just 5 ingredients and 15 minutes of active preparation for the creamiest, light and fluffy coffee experience in dessert form.
02 -
For the best coffee flavor, make sure to use coffee granules or adjust to 3 teaspoons if using coffee powder. Coffee lovers can increase to 5-6 teaspoons for a stronger flavor.
03 -
You can substitute the water and coffee granules with ¼ cup strong espresso from your coffee maker if preferred.
04 -
Australian tablespoon measurement (20ml, equal to 4 teaspoons) was used in this recipe.