Description
This creamy Coffee Mousse recipe combines rich instant coffee with whipped cream and gelatine to create a light, airy dessert perfect for coffee lovers. Chilled to set and topped with cocoa or chocolate shavings, it’s a delightful treat that’s easy to prepare and impressive to serve.
Ingredients
Scale
Main Ingredients
- 1 tablespoon instant coffee granules (4 tsp)
- ¼ cup water
- ¾ cup caster sugar or white granulated sugar
- ½ teaspoon powdered gelatine
- 1 teaspoon vanilla extract
- 1 ½ cups whipping cream, cold
- Cocoa or chocolate shavings to serve
Instructions
- Dissolve Gelatine: Place the water into a medium saucepan over low heat and sprinkle the gelatine on top. Stir constantly with a rubber spatula until the gelatine fully dissolves, taking care not to let the mixture boil.
- Add Coffee and Sugar: Add the instant coffee granules and sugar to the dissolved gelatine mixture, stirring continuously until the sugar dissolves completely. Avoid boiling the mixture.
- Cool Coffee Syrup: Transfer the coffee mixture to a large mixing bowl and refrigerate for 15-20 minutes, until it is cooler than room temperature and has thickened into a syrup but not set.
- 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; the peaks should just hold their shape without becoming grainy.
- 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 the consistency.
- Fold Remaining Cream: Add another quarter of the whipped cream and gently fold using a lifting and folding motion to retain airiness. Repeat folding with the remaining cream until the mixture is light, fluffy, and holds its shape.
- Chill Mousse: Divide the mousse evenly into dessert glasses or bowls, then chill for at least 2 hours or overnight to set.
- Serve: Sprinkle the set mousse with cocoa powder or chocolate shavings before serving for an elegant finish.
Notes
- Tablespoons used are standard Australian 20ml tablespoons (4 teaspoons). Verify your tablespoon size when measuring.
- For stronger coffee flavor, increase coffee granules up to 5-6 teaspoons or substitute with ¼ cup strong espresso and omit the water.
- Ensure gelatine is fully dissolved without boiling to avoid grainy texture.
- Do not overwhip the cream to prevent graininess; the mousse should remain light and airy.
- Nutrition information provided is approximate.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
