Ingredients for Coffee Mousse
- Instant Coffee
- Unflavored Gelatin
- Water
- Boiling Water
- Cream Cheese Spread
- 1/2 cup granulated sugar
- Whipping Cream
- 2 large eggs
- Coffee Beans
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How to Make Coffee Mousse
- In a small bowl, bloom 1 teaspoon of unflavored gelatin in 2 tablespoons of room temperature water. Let it sit for 5 minutes to soften.
- Add 1/4 cup of boiling water to the gelatin mixture and stir vigorously for at least 1 minute until completely dissolved.
- Stir in 2 tablespoons of instant espresso powder or strong brewed coffee and set aside to cool to room temperature.
- In a large bowl, beat 8 ounces of softened cream cheese with 1/2 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy.
- Gradually add 1 cup of heavy cream, beating until soft peaks form.
- Add 2 large eggs one at a time, beating on low speed just until combined. Do not overmix.
- Gently fold in the cooled coffee mixture until just combined. Be careful not to deflate the mixture.
- Divide the mousse evenly among 6 dessert dishes.
- Refrigerate for at least 4 hours, or preferably overnight, until set.
- Garnish each serving with a coffee bean just before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
47g
Fat
51g
Carbs
4g
