Description
This Coffee Mousse recipe offers a light and fluffy dessert infused with rich coffee flavor. Made using instant coffee granules, gelatin, and whipped cream, it creates a decadent and airy treat topped with cocoa or chocolate shavings, perfect for coffee lovers seeking a smooth and creamy dessert.
Ingredients
Scale
Coffee Syrup
- 1 tablespoon instant coffee granules (4 tsp)
- ¼ cup water
- ¾ cup caster sugar or white granulated sugar
- ½ teaspoon powdered gelatine
- 1 teaspoon vanilla extract
Whipped Cream
- 1 ½ cups whipping cream, cold
To Serve
- Cocoa or chocolate shavings
Instructions
- Dissolve Gelatine: Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly using a silicone or rubber spatula until the gelatine is fully dissolved. Avoid boiling the mixture.
- Add Coffee and Sugar: Add the instant coffee granules and sugar to the dissolved gelatine mixture. Continue stirring gently until the sugar completely dissolves, making sure the mixture does not boil.
- Chill Coffee Syrup: Transfer the coffee mixture to a large mixing bowl and refrigerate for 15 to 20 minutes until it is cooler than room temperature. It should thicken into a syrup but not set as jelly.
- Whip Cream: Pour the cold whipping cream into a separate large bowl and beat with an electric mixer or balloon whisk until firm peaks form. Be careful not to overwhip to avoid graininess; the peaks should just hold their shape.
- Add Vanilla: Stir the vanilla extract into the cooled coffee syrup.
- Combine Mixtures: Add one quarter of the whipped cream to the coffee syrup and stir gently to loosen it. Then add another quarter of the whipped cream and fold it in gently by lifting from the bottom and folding over the top, to keep air in the mixture.
- Fold Remaining Cream: Repeat the folding process two more times with the remaining cream until the mousse feels light and fluffy and holds its shape without settling.
- Chill Mousse: Divide the mousse evenly between small dessert glasses or bowls. Refrigerate for at least 2 hours or overnight to set.
- Serve: Before serving, sprinkle the mousse with cocoa powder or chocolate shavings for a decorative and flavorful touch.
Notes
- Use a standard 20ml tablespoon (equal to 4 teaspoons) to ensure accurate measurements.
- For stronger coffee flavor, increase instant coffee granules to 5-6 teaspoons or substitute the water with ¼ cup of strong espresso and omit the water.
- If using coffee powder instead of granules, reduce the quantity to 3 teaspoons to prevent bitterness.
- Be sure not to overwhip the cream; it should hold firm peaks but remain smooth.
- The nutrition details are approximate and may vary depending on ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 28 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
