Light & Creamy Coffee Mousse (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon instant coffee granules (4 teaspoons, see notes)
02 -
¼ cup water
03 -
¾ cup caster sugar or white granulated sugar
04 -
½ teaspoon powdered gelatine
05 -
1 teaspoon vanilla extract
06 -
1 ½ cups whipping cream, cold
→ For Serving
07 -
Cocoa or chocolate shavings
# Instructions:
01 -
Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly until the gelatine is fully dissolved. Use a silicone or rubber spatula to rub any bits of gelatine against the side of the pan to help them dissolve. Don’t let it boil.
02 -
Add the coffee granules and sugar to the saucepan. Continue stirring until the sugar is dissolved. Again, don’t let it boil.
03 -
Transfer the coffee mixture to a large mixing bowl and place it in the fridge for 15-20 minutes until it’s cooler than room temperature. It should be a thick syrup but not set to a jelly.
04 -
Pour the cold cream into a separate large bowl and use an electric mixer to beat it to firm peaks. Be careful not to overwhip, or it will become grainy. You want it to hold its shape when you lift the beaters.
05 -
Stir the vanilla into the cooled coffee syrup. Add one quarter of the whipped cream to the coffee syrup and stir to loosen. Add another quarter of the whipped cream and switch to a folding motion, gently folding until just combined. Repeat with the remaining cream. The mixture should feel light and fluffy and hold its shape.
06 -
Divide the mixture evenly between small dessert glasses and chill for at least 2 hours or overnight. Sprinkle with chocolate shavings or dust with cocoa to serve.
# Notes:
01 -
Tablespoons: Use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
02 -
Coffee flavor: Use coffee granules or only 3 teaspoons if using coffee powder. For a stronger coffee flavor, use 5-6 teaspoons. You can also substitute with 1/4 cup of strong espresso and omit the water.