Ingredients
Equipment
Method
Step-by-Step Instructions for Easy Coffee Mousse
- Begin by cracking the eggs and carefully separating the yolks from the whites. Place the yolks in a medium mixing bowl and transfer the whites to a clean bowl.
- In a small bowl, combine two teaspoons of gelatine powder with three tablespoons of cold water. Stir until fully dissolved and allow to sit for 5–10 minutes.
- Whisk the egg yolks with 100 grams of caster sugar until light, foamy, and pale, about 3–5 minutes.
- Gently heat 250 ml of heavy cream over low heat. Add 2 tablespoons of instant coffee and optionally 1 tablespoon of cacao powder. Stir until dissolved.
- Slowly pour the warm cream mixture into the egg yolks while whisking. Then return to the saucepan and cook over low heat until it thickens, about 5–7 minutes.
- Stir the rehydrated gelatine into the cooled cream mixture until fully incorporated.
- Whip the egg whites in a clean bowl until stiff peaks form, about 4–5 minutes.
- Gently fold the whipped egg whites into the coffee cream mixture in 3–4 additions.
- Pour the mousse into cups or jars, cover lightly, and refrigerate for at least 2 hours until set.
- Dust with instant coffee or cacao before serving.
Nutrition
Notes
Use room temperature egg whites for easier whipping and always ensure fresh ingredients for the best flavor and texture.