Description
This easy coffee mousse is a fluffy, rich dessert perfect for any special occasion. Combining a smooth coffee custard base with light, airy meringue, it delivers an intense coffee flavor balanced by creamy sweetness. Served chilled in elegant glasses and topped with cocoa powder and coffee beans, this mousse is an impressive yet simple treat to end your meal.
Ingredients
Custard
- 5 large eggs, yolks and whites separated
- 25 grams (¼ cup) granulated sugar
- 240 grams heavy cream
- 120 grams strongly brewed coffee, room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Meringue
- 5 large egg whites
- 75 grams (¾ cup) granulated sugar
- ¼ teaspoon cream of tartar
Garnish
- Cocoa powder, for dusting
- Coffee beans, for garnish
Instructions
- Whisk egg yolks and sugar: In a medium bowl, whisk together the egg yolks and 25 grams (¼ cup) sugar until the mixture turns pale and creamy, about 2-3 minutes.
- Heat cream mixture: In a saucepan over medium-low heat, combine the heavy cream, brewed coffee, vanilla extract, and salt. Heat gently until bubbles appear at the edges but do not boil.
- Temper the yolks: Slowly pour the hot cream mixture into the egg yolk mixture in a thin stream, whisking constantly to prevent curdling and temper the eggs.
- Cook the custard: Return the combined mixture to the saucepan and cook over low heat, whisking continuously until thickened and able to coat the back of a spoon. Remove from heat and allow to cool completely.
- Make the meringue: In a stand mixer or with a hand mixer, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 75 grams (¾ cup) sugar and continue beating for 2-3 minutes until stiff, glossy peaks form.
- Fold meringue into custard: Gently fold the meringue into the cooled coffee custard in two additions, folding carefully to retain air but ensuring no white streaks remain. Avoid overmixing to keep a light texture.
- Chill the mousse: Divide the mousse evenly into 4-5 serving glasses or bowls. Cover tightly with plastic wrap and refrigerate for 1-2 hours to set and chill thoroughly.
- Garnish and serve: Remove plastic wrap. Lightly dust the top of each mousse serving with cocoa powder and garnish with a few coffee beans. Serve immediately and enjoy a luxurious, fluffy coffee dessert.
Notes
- Carefully separate the egg whites and yolks to ensure no yolk contaminates the whites, which prevents whipping properly.
- For best texture, do not overfold the meringue into the custard; fold gently until just combined.
- Store any leftover mousse in an airtight container in the refrigerator for up to 2-3 days.
- This mousse is best served chilled and fresh for optimal flavor and texture.
- Use freshly brewed strong coffee cooled to room temperature for the best coffee intensity.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
