Coffee Mousse
This simple Coffee Mousse blends whipped egg whites with whipped cream and espresso into a light cloud-like dessert. Easy to prepare with no cooking required, its rich coffee flavor and elegant texture make it a standout make-ahead treat for coffee lovers.
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Makes: 4 servings
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Ingredients
- 3 teaspoon espresso powder
- 1 tablespoon hot water
- 2 large egg whites (can substitute with ¼ cup pasteurized liquid egg whites if preferred)
- ⅛ teaspoon cream of tartar
- ¼ cup granulated sugar
- 1 ¼ cups heavy cream
- 2 tablespoon confectioners' sugar
- 2 teaspoon vanilla extract
- Pinch salt
Instructions
- In a small bowl, whisk espresso powder into 1 tablespoon hot water and set aside to cool.
- In the bowl of a stand mixer or in a large bowl with a hand mixer or whisk, beat egg whites with cream of tartar until soft peaks form, about 2-3 minutes.
- Slowly add in granulated sugar, a spoonful at a time, beating until glossy stiff peaks form, about 2 minutes. Place meringue in the fridge while whipping cream.
- In a second bowl of a stand mixer or in a large bowl with a hand mixer or whisk, beat heavy cream with confectioners' sugar, vanilla, and salt until soft peaks form, about 2-3 minutes.
- Gently stir cooled espresso mixture into whipped cream until streaks disappear.
- Fold about ⅓ of the meringue into the whipped cream to loosen it. In two batches, gently fold in the remaining meringue, keeping as much air in the mixture as possible.
- Divide mixture between 4 small glasses or ramekins and chill for at least 4 hours or up to overnight.
- Before serving, sprinkle coffee mousse with cocoa powder and top with whipped cream, if desired.
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