Coffee Mousse

Ingredients

• 2 cups (470ml) freshly brewed coffee 2 cups (470ml) freshly brewed coffee
• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Cocoa powder, for dusting (optional) Cocoa powder, for dusting (optional)
• Coffee beans, for garnish (optional) Coffee beans, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 18g, 15g
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a medium saucepan, bring the freshly brewed coffee to a simmer over low heat.
2. 2.
   In a heatproof bowl, whisk together the egg yolks and sugar until pale and creamy.
3. 3.
   Slowly pour the hot coffee into the egg yolk mixture, whisking continuously.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly. Remove from heat and let it cool completely.
5. 5.
   In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
6. 6.
   Gently fold the whipped cream into the cooled coffee mixture until well combined.
7. 7.
   In another clean bowl, beat the egg whites until stiff peaks form.
8. 8.
   Carefully fold the beaten egg whites into the coffee and cream mixture until no streaks remain.
9. 9.
   Divide the mousse into serving glasses or bowls and refrigerate for at least 4 hours, or until set.
10. 10.
    Before serving, dust the mousse with cocoa powder and garnish with coffee beans, if desired.

Treat your ingredients with care...

• Coffee — Use a high-quality coffee for the best flavor. You can experiment with different roasts or flavors to customize the taste of the mousse.

Tips & Tricks

• For a stronger coffee flavor, you can add a teaspoon of instant coffee granules to the hot coffee before mixing it with the egg yolks.
• Make sure to fold the whipped cream and beaten egg whites gently into the coffee mixture to maintain the mousse's light and airy texture.
• To achieve the best results, chill the serving glasses or bowls in the refrigerator before filling them with the mousse.

Serving advice

Serve the Coffee Mousse chilled, straight from the refrigerator, to enjoy its refreshing and creamy texture. It pairs wonderfully with a dollop of whipped cream and a sprinkle of cocoa powder on top.

Presentation advice

For an elegant presentation, use clear glass dessert cups or bowls to showcase the layers of the mousse. Dust the top with cocoa powder and garnish with a few coffee beans for a touch of sophistication.