Description
A silky smooth and airy coffee mousse made with instant coffee, whipped cream, and a touch of vanilla. This elegant dessert is perfect for coffee lovers, requiring minimal ingredients and simple steps to create a delightfully rich yet light treat, ideal served chilled and topped with cocoa or chocolate shavings.
Ingredients
Scale
Coffee Mixture
- 1 tablespoon instant coffee granules
- 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 powder or chocolate shavings
Instructions
- Dissolve Gelatine: Place the water into a medium saucepan over low heat and sprinkle the powdered gelatine over the top. Stir constantly with a silicone or rubber spatula until the gelatine fully dissolves, making sure the mixture does not boil.
- Add Coffee and Sugar: Add the instant coffee granules and sugar to the saucepan and continue stirring gently until the sugar completely dissolves, without allowing the mixture to boil.
- Cool Coffee Syrup: Transfer the coffee mixture to a large mixing bowl and refrigerate for 15-20 minutes until cool and thickened but not set into a jelly.
- Whip Cream: In a separate large bowl, pour the cold whipping cream and beat with an electric mixer to firm peaks. Be careful not to overwhip as the cream can become grainy; stop once peaks 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 to loosen it. Add a second quarter and gently fold the mixture using a bottom-to-top folding motion to keep it airy. Repeat folding with the remaining cream in two additions until the mixture is light, fluffy, and holds its shape.
- Chill Mousse: Divide the mousse evenly between dessert glasses or bowls and refrigerate for at least 2 hours or overnight to set.
- Serve: Just before serving, sprinkle with cocoa powder or chocolate shavings for garnish.
Notes
- Use a standard 20 ml Australian tablespoon (equal to 4 teaspoons) to measure ingredients accurately.
- Use coffee granules for best flavor. If substituting with coffee powder, reduce the amount to 3 teaspoons.
- For a stronger coffee flavor, increase coffee granules to 5-6 teaspoons, similar to a strong sweet latte.
- You may substitute the water and coffee granules with ¼ cup of strong espresso and omit the water from the recipe.
- Be careful not to boil the gelatine or coffee syrup to preserve texture and prevent bitterness.
- Do not overwhip the cream to avoid graininess; aim for firm peaks.
- Nutrition values are approximate based on typical ingredient brands and serving size.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
