Dish

Mousse au café

Coffee Mousse

Mousse au café is made with coffee, eggs, sugar, and heavy cream. The coffee is brewed and then mixed with the egg yolks and sugar. The mixture is then cooked over low heat until it thickens. The mixture is then chilled and folded into whipped cream. The result is a light and airy mousse with a strong coffee flavor.

European cuisine› Western European cuisine› French cuisine

Dessert

Origins and history

Mousse au café originated in France in the 19th century. It was originally served as a dessert for the wealthy, but has since become a popular dessert around the world.

Dietary considerations

Contains dairy and eggs

Variations

Variations of Mousse au café include adding different flavors to the coffee mixture, such as chocolate or vanilla. Some recipes also call for adding a layer of chocolate ganache to the bottom of the glass.

Presentation and garnishing

Mousse au café can be garnished with a sprinkle of cocoa powder or a chocolate-covered coffee bean. It can also be topped with a dollop of whipped cream and a drizzle of chocolate sauce.

Tips & Tricks

To prevent the mousse from becoming too dense, be sure to fold the whipped cream into the coffee mixture gently. When making the coffee mixture, be sure to cook it over low heat and stir constantly to prevent it from curdling.