Description
Indulge in a light, airy, and velvety coffee mousse that melts in your mouth with every spoonful. Made with rich brewed coffee, fluffy egg whites, and creamy whipped topping, this dessert is a dreamy treat for all coffee lovers!
Ingredients
Scale
1 cup strong brewed coffee (preferably espresso)
3 tablespoons granulated sugar (adjust for sweetness)
1 tablespoon instant coffee granules (for an extra punch)
3 large eggs (separated)
1 cup heavy whipping cream (for a velvety texture)
1 teaspoon vanilla extract (adds depth)
Pinch of salt (enhances flavor)
Instructions
-
Brew the Coffee:
- Prepare 1 cup of strong coffee and let it cool slightly.
-
Whip the Egg Whites:
- In a clean bowl, beat 3 egg whites with a pinch of salt until soft peaks form.
- Gradually add 1 tablespoon of sugar and continue whipping until glossy and stiff peaks form. Set aside.
-
Prepare the Coffee Cream:
- In a separate bowl, whisk 3 egg yolks with 2 tablespoons of sugar, 1 tablespoon of instant coffee, and 1 teaspoon of vanilla extract until pale and creamy.
- Slowly whisk in the cooled coffee until fully combined.
-
Whip the Heavy Cream:
- In another bowl, whip 1 cup of heavy cream until soft peaks form.
-
Fold Everything Together:
- Gently fold half of the whipped cream into the coffee mixture to lighten it.
- Fold in the remaining whipped cream, followed by the egg whites. Be gentle to maintain the airy texture.
-
Chill the Mousse:
- Spoon the mousse into serving glasses or cups.
- Refrigerate for at least 4 hours or overnight for the best texture.
-
Serve & Enjoy:
- Top with whipped cream, chocolate shavings, or a dusting of cocoa powder before serving.
Notes
- Use decaf coffee if you want a caffeine-free version.
- For extra richness, add a splash of coffee liqueur to the mixture.
- If you prefer a sweeter mousse, increase the sugar by 1 tablespoon.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: French