Coffee Mousse
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This Coffee Mousse is made with a few simple ingredients. You will be impressed with the texture of this mousse. It is very light, airy, and smooth. If you like coffee-flavored desserts, then you will love this one too.
Why You’ll Love This Recipe
- The texture of this mousse is airy and smooth. Try also Strawberry Panna Cotta.
- This is a perfect “make-ahead dessert”. Check also the Cheesecake in a Jar or Pumpkin Mousse.
- If you like coffee-flavored desserts, then you will love this Coffee Mousse. Try also Coffee or Coffee with Baileys Macarons.
Ingredients
- Chocolate: Semisweet chocolate chips or other chocolate. You can also mix milk and dark chocolate for more flavor.
- Cream: Heavy cream. Do not substitute with milk or half and half.
- Flavor: Espresso Coffee Artisan Flavor from Amoretti. Can be replaced with 2-3 Tbsp of instant coffee.
- Gelatine: Use unflavored gelatine. I used Knox. Do not replace gelatine with corn starch or agar.
- Water: Use cold water to bloom gelatine.
How to Make This Recipe
In the small bowl or cup, mix gelatine with cold water and refrigerate until use. Over medium heat in the saucepan, warm up the heavy cream 1, but do not boil.
In the mixing bowl, add semisweet chocolate chips, warm heavy cream 1.
Add Espresso Coffee Flavor. Using a whisk or a spatula, mix until all is combined.
Melt gelatine mass in the microwave for 5-10 seconds and pour into the chocolate mixture through the sieve. Stir until all is combined.
In a separate mixing bowl, whisk cold heavy cream 2 until soft peaks. Using a spatula, fold in the whipped cream into the chocolate mixture.
Transfer coffee mousse into prepared cups or glasses and refrigerate for a few hours or overnight. This recipe makes 6 cups.
When ready to serve, decorate the Coffee Mousse with cocoa powder and coffee beans.
Expert Tips
- When blooming gelatin, make sure you are using cold water and mixing well.
- You can use dark chocolate or any other type for a richer flavor if you like.
- Do not over-whip cold heavy cream. The texture of whipped cream should remind “melted ice cream”.
- When folding in whipped cream, use a spatula. Do not use a whisk.
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Recipe FAQs
Store mousse in the refrigerator for 2-3 days.
No, I would not recommend freezing mousse. The texture of the mousse will not be the same after defrosting.
Use any of your favorite chocolates or chocolate chips.
Yes, you can use instant for flavor. Replace Amoretti Artisan Coffee Flavor with 2-3 Tbsp of instant coffee. Make sure it has dissolved completely in the warm heavy cream.
Yes, you can use espresso powder in this recipe.
If you make this Coffee Mousse, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
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Recipe
Coffee Mousse
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 whisk
- 1 spatula
- 1 Fine mesh sieve
Ingredients
Coffee Mousse
- 1 cup semisweet chocolate chips
- ½ cup heavy cream 1 (warm)
- 2 Tbsp Amoretti Natural Espresso Coffee Artisan Flavor
- 5 Tbsp unflavored gelatin
- ⅓ cup cold water
- 1 cup heavy cream 2 (cold)
Instructions
How to Make Coffee Mousse
- In the small bowl or cup, mix gelatine with cold water and refrigerate until use.
- In the small saucepan over medium heat, warm up the heavy cream 1, but do not boil.
- In the mixing bowl, add semisweet chocolate chips, warm heavy cream 1 and Espresso Coffee Flavor. Using a whisk or a spatula, mix until all is combined.
- Melt gelatine mass in the microwave for 5-10 seconds and pour into the chocolate mixture through the sieve. Stir until all is combined.
- In a separate mixing bowl, whisk cold heavy cream 2 until soft peaks. Using a spatula, fold in the whipped cream into the chocolate mixture.
- Transfer Coffee Mousse into prepared cups or glasses and refrigerate for a few hours or overnight.
- When ready to serve, decorate the Coffee Mousse with cocoa powder and coffee beans.