These Coffee Mousse Cups are 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.
Author: A Baking Journey
40gr ( 2 1/2 tbsp)Caster Sugar
200ml ( 3/4 cup + 2tbsp)Heavy Cream (Thickened Cream)
3tbspInstant Coffee Powder or Espresso Powder
1tbspUnsweetened Cacao Powder
1teasp.Gelatine Powder (with 3 teasp. of water)
1tbspInstant Coffee Powder & Cacao Powder, mixedoptional, to finish the mousse
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 container with the Cold water, mix and set aside to expand. (see note 1 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.
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.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com