The lemon mousse was a big hit, and I couldn’t resist trying the coffee mousse, perfect for ending lunch or dinner with a super creamy and delicious coffee!
It’s a spoon dessert made without instant coffee, starting from a water coffee cream and enriched with frothy whipped cream that makes it an irresistible dessert. If you want to serve it to children, you can replace coffee with decaffeinated coffee or barley coffee.
Let’s get to work and prepare the coffee mousse together.
OTHER RECIPES WITH COFFEE
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the coffee mousse
- 5.3 oz coffee
- 2/3 oz water
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1 2/3 cups fresh whipping cream
- 1.4 oz dark chocolate
Tools
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- Electric Whisk
- Saucepan
- Hand Whisk
Steps for preparing the coffee mousse
Prepare the water coffee cream by pouring sugar into a saucepan. Add the coffee (hot or cold, it doesn’t matter) and water. Stir with a hand whisk. Add the cornstarch, vanilla extract, and place over heat.
Cook, stirring constantly until the water coffee cream thickens. Cover and let it cool. I prepared it the day before and kept it in the fridge for 12 hours. The colder, the better.
Whip the cream, which should be very cold. I didn’t add sugar, but you can sweeten it to taste if you prefer it sweeter. Set aside 1/4 for decoration. Add the water coffee cream, after working it for a few minutes with the whisk, to the cream and mix until you have a homogeneous foam. Divide it into 4 cups or glasses. The mousse is ready.
You can now serve it as is or enrich each glass with the cream you set aside and some chopped dark chocolate.
Storage
You can store the mousse in the fridge for a couple of days, but without the cream on top, which should be added last as it tends to deflate.
