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Coffee Mousse Recipe
Ben Carraoli

Coffee Mousse Recipe

I first made this coffee mousse on a calm afternoon when I was craving something creamy but not too heavy. I love how the bold coffee flavor blends into a smooth, airy texture that feels almost luxurious. After tasting the first spoon, I knew this recipe was a keeper. It looks fancy, but honestly, it’s so easy to prepare.
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Total Time 2 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon instant coffee granules – gives strong coffee flavor; use good-quality granules for best taste
  • ¼ cup water – helps dissolve the coffee and gelatine smoothly
  • ¾ cup caster sugar or white granulated sugar – caster sugar dissolves faster and keeps the mousse silky
  • ½ teaspoon powdered gelatine – sets the mousse without eggs; don’t overuse or it will turn firm
  • 1 teaspoon vanilla extract – enhances the coffee flavor and adds warmth
  • 1 ½ cups cold whipping cream – must be cold to whip properly and create airy texture
  • Cocoa powder or chocolate shavings – optional garnish for finishing touch

Method
 

  1. Start by sprinkling gelatine over the water in a saucepan. Warm it gently on low heat while stirring until fully dissolved. Avoid boiling, as high heat can weaken the gelatine.
  2. Stir instant coffee and sugar into the warm gelatine mixture. Keep stirring until everything is completely dissolved and smooth. Place the mixture in the fridge until it cools but remains pourable.
  3. Pour cold whipping cream into a clean bowl and whip until soft peaks form. The cream should be fluffy but not stiff or grainy.
  4. Add vanilla extract to the cooled coffee mixture. Mix in a small portion of whipped cream first to loosen it, then gently fold in the remaining cream in batches.
  5. Spoon the mousse into serving glasses. Refrigerate for at least two hours until set. Garnish just before serving for the best look.

Notes

  • I always use very cold cream because it whips faster and holds air better
  • I let the coffee mixture cool properly so it doesn’t melt the cream
  • I fold gently instead of stirring to keep the mousse light
  • I garnish just before serving to keep toppings fresh and attractive