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Ultra Light Coffee Mousse

A feather-light dessert that marries the richness of coffee with airy cream, perfect for any celebration.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert, Sweet
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Coffee Base
  • 2 tablespoons very strong espresso, cooled Make sure it's cooled completely.
  • 1 teaspoon premium quality instant coffee
Egg Mixture
  • 3 pieces extra fresh eggs, whites and yolks separated Use the freshest eggs for better volume.
  • 80 g icing sugar
  • 1 pinch salt To stabilize egg whites.
Cream Component
  • 250 g mascarpone or whipped whole cream Mascarpone gives a richer texture.

Method
 

Preparation
  1. Prepare a very strong espresso. While it is hot, dissolve the instant coffee in it then let it cool completely.
  2. Separate the egg whites from the egg yolks.
  3. In a bowl, whisk the yolks with the icing sugar until the mixture lightens and becomes creamy.
  4. Incorporate the mascarpone then add the cooled coffee concentrate. Mix until a smooth cream is obtained.
  5. Whip the egg whites very firmly with the pinch of salt.
  6. Incorporate one third of the egg whites vigorously to loosen the mixture, then add the rest delicately with a spatula.
  7. Distribute the mousse into verrines or small glasses.
Chilling
  1. Place in the refrigerator for at least 4 hours before tasting.

Notes

For an even more gourmet effect, add a base of crushed biscuits or sprinkle with bitter cocoa when serving. This mousse keeps for a maximum of 24 to 48 hours in the refrigerator.