Description
This Coffee Mousse recipe delivers a light and fluffy dessert with rich coffee flavor and a creamy texture. Made with instant coffee, whipped cream, and gelatine, it’s a simple yet elegant treat perfect for coffee lovers.
Ingredients
Scale
Coffee Mixture
- 1 tablespoon instant coffee granules (4 teaspoons)
- ¼ cup water
- ¾ cup caster sugar or white granulated sugar
- ½ teaspoon powdered gelatine
- 1 teaspoon vanilla extract
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 with a silicone or rubber spatula rubbing any bits against the pan sides until fully dissolved. Do not allow it to boil.
- Add Coffee and Sugar: Add the instant coffee granules and sugar to the gelatine mixture, stirring continuously until the sugar dissolves completely without boiling.
- Cool Coffee Syrup: Transfer the coffee mixture to a large mixing bowl and refrigerate for 15-20 minutes until it’s cooler than room temperature and thick syrup consistency but not set as jelly.
- Whip Cream: Pour the cold whipping cream into a separate large bowl and beat with an electric mixer until firm peaks form. Avoid overwhipping as it will become grainy; the peaks should just hold their shape firmly.
- Add Vanilla: Stir the vanilla extract into the cooled coffee syrup.
- Combine Cream and Coffee Syrup: Add one-quarter of the whipped cream to the coffee syrup and stir gently to loosen the mixture.
- Fold in Cream: Add another quarter of the whipped cream and gently fold by lifting from the bottom and folding over the top to not deflate the mixture. Repeat this folding process with the remaining cream in two additions until just combined and the mousse is light and fluffy.
- Chill Mousse: Divide the mousse evenly into small dessert glasses or bowls and chill in the refrigerator for at least 2 hours or overnight to set.
- Serve: Before serving, sprinkle the mousse with cocoa powder or chocolate shavings for garnish.
Notes
- Use a standard 20ml Australian tablespoon (4 teaspoons) for measuring coffee granules accurately.
- For stronger coffee flavor, increase coffee granules up to 5-6 teaspoons or substitute the water and coffee granules with ¼ cup of strong espresso.
- Ensure gelatine does not boil to maintain proper setting.
- Do not overwhip cream to avoid grainy texture.
- Nutrition information is approximate and may vary based on exact ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 25 g
- Sodium: 40 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
