This Easy Coffee Mousse Recipe is the perfect dessert to finish a dinner party. Super light, fluffy and creamy, these Espresso Mousse Cups are great make-ahead desserts for the Holidays.
Ingredients
Making a Coffee Mousse is not only super easy, it also requires a few ingredients only. Coffee of course, but also Cream and Eggs to create the mousse texture.
I chose to add more ingredients like Cacao Powder because chocolate and coffee work so well together, but these Espresso Mousse could easily be made with 5 Ingredients only.
Here are all the ingredients that I used to make this Easy Coffee Mousse (scroll down to recipe card for all quantities)
- Eggs
- Heavy Cream (Thickened Cream)
- Caster Sugar
- Instant Coffee Powder or Espresso Powder
- Gelatine Powder and Water (you can also use Gelatine Leaves - see note on the recipe card)
To finish the Mousses
- Unsweetened Cacao Powder
- Espresso Powder
These are optional but a great way to finish the dessert. You can use one or the other - or mix them together before sifting them over the cups like I did!
How to make a Mousse with Coffee
There are a few easy steps to make this Coffee Mousse Recipe: whisk the Egg Yolks with Caster Sugar, heat up the cream with the Coffee Powder, re-hydrate the Gelatine and whip the Egg Whites.
It may sound like a lot of steps but do not worry, it is much easier than it seems!
- Seperate the Egg Yolks and Whites. Place the Egg yolks in a heat-proof bowl and the Whites in the bowl of your Mixer.
- Re-hydrate your Gelatine Powder (or leaves) with some Water - make sure to follow the instructions on your gelatine package regarding the quantity of water needed.
- Place the Heavy Cream, Instant Coffee Powder and Unsweetened Cacao Powder in a small pot and heat it up on low heat until fully dissolved.
- Whisk the Egg Yolks and Caster Sugar, then pour the warm Cream over it while whisking. Transfer the whole preparation back in the pot and whisk on low heat until it starts to thicken.
- Transfer into a clean heat-proof bowl and mix in the re-hydrated Gelatine. Set aside to cool down completely.
- Whip the Egg Whites until you reach stiff peaks. When the cream has cooled down, fold in the Egg Whites.
- Leave in the fridge to set for at least two hours.
Note: Like explained in my Raspberry Mousse Recipe, this mousse is made with Raw Egg Whites that are whipped. It is absolutely fine to eat raw eggs as long as they are fresh, but if you would prefer to cook the egg whites, you can make an Italian Meringue instead of a French Meringue.
An Italian Meringue is made by pouring a hot sugar syrup over the egg whites while they are being whipped. The heat of the syrup cooks the eggs. You can read more about making Italian Meringue here.
Recipe FAQs
The French Coffee Mousse need to be kept in the fridge as they contain Cream and raw Eggs.
They can be made ahead and store in the fridge for 2 to 3 days, but are best eaten fresh within 24 hours.
I do not recommend freezing these mousse cups as they will loose their fluffy texture when thawed.
How to serve this Coffee Dessert
These Coffee-Flavoured Mousses are a great dessert as they are and do not need extra toppings or sauce.
That being said, there are many food items that can be added to these light and creamy Mousses to make the dessert even more decadent!
I simply topped my Espresso Mousses with a little bit of super thin Espresso Powder and Unsweetened Cacao Powder, but you could also finish the dessert with:
- Chocolate Ganache or Chocolate Sauce
- a Raspberry Coulis or Strawberry Coulis to contrast the coffee flavour
- simple Whipped Cream
- a small scoop of Vanilla Ice Cream
More Coffee Desserts Recipes:
- Coffee Choux Buns
- Raw Chocolate Espresso Tart
- Italian Affogato from It's not Complicated Recipe
- Mocha Bliss Balls from Goodie Goodie Lunchbox
- Easy Coffee Financier Cakes
- Chocolate Chiffon Cake with Chocolate Espresso Glaze
- Coffee Loaf Cake with Coffee Glaze
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Coffee Mousse
Ingredients
- 40 gr ( 2 1/2 tbsp) Caster Sugar - (see note 1)
- 4 Eggs
- 200 ml ( 3/4 cup + 2tbsp) Heavy Cream (Thickened Cream)
- 3 tbsp Instant Coffee Powder - or Espresso Powder
- 1 tbsp Unsweetened Cacao Powder
- 1 teasp. Gelatine Powder (with 3 teasp. of water)
- 1 tbsp Instant Coffee Powder & Cacao Powder, mixed - optional, to finish the mousse
Instructions
- Seperate the Egg Yolks and Whites. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. Set aside.
- Place the Gelatine Powder in a small bowl with the Cold water, mix and set aside to soak. (see note 2 if using Gelatine Sheet).
- Add the Caster Sugar to the Egg Yolks and whisk until foamy and lighter in colour.
- Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Don't let the cream boil.
- Pour the hot Heavy Cream over the Egg Yolk and Sugar while beating. Whisk well, then transfer back into the saucepan on low heat. Keep whisking until the cream starts to thicken, then directly remove from the heat and transfer back into a large, clean bowl.
- Add the re-hydrated Gelatine to the cream and whisk well until completely integrated. Set aside to cool down fully.
- While the cream is cooling down, start whipping the Egg Whites to get stiff peaks.
- When the cream is cool, gently fold in the Whipped Egg Whites in 3 to 4 times. Try not to overwork the cream.
- Pour the Coffee Mousse into individual cups or jars and place in the fridge to set for at least 2 hours.
- Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them.
Notes
- This recipe is Low-Sugar. Associated with the flavour of Coffee that can be a bit bitter, this sweetness level might be too low for you. If you like your desserts to be on the sweeter side, feel free to use more Caster Sugar to balance the natural bitterness of the coffee!
- You can substitute 1 teaspoon of Gelatine Powder with 1 Gelatine Sheet. Follow the instructions on the package for the quantity of water needed to re-hydrate the gelatine sheet, and make sure you drain it well before adding it to the cream.
