Fluffy Coffee Mousse Recipes

EASY MOCHA MOUSSE

Steps:

• Heat half of the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges.
• Place the chocolate and coffee into a large heatproof bowl. When the cream comes to the boil, pour it over the chocolate. Leave for a few minutes for the chocolate to start to melt, then whisk until the chocolate is completely melted and the mixture is smooth, then stir in the remaining half of the cream. (Adding this cold cream helps cool the mixture down faster).
• Refrigerate until very well chilled - at least several hours or ideally overnight.If you're in a hurry you can place the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn't actually freeze!
• Once the mousse mix is fully chilled, whip it with an electric hand mixer until stiff peaks form. If it seems like it's still a little too soft to pipe, you can refrigerate the bowl of mousse again for 10 minutes or so until it firms up some more.
• Transfer the mixture to a piping bag fitted with a large star or round piping tip and pipe into serving glasses. You can also just spoon the mousse into the glasses if you prefer.
• Put the instant coffee, caster sugar and boiling water into a bowl. Whip with an electric mixer (or use a hand whisk and a strong arm) until thick and foamy, and much lighter in colour.
• Put the cream, sugar and vanilla into a bowl and whip with an electric mixer until thickened, and soft peaks form when you lift up the mixer.
• Spoon the toppings onto each of the mousses. I found it handy to use an ice cream scoop, but a spoon will do the job just fine too.
• Serve the mousse immediately, or store, covered or in an airtight container, in the fridge. The mousse will keep well for several days, but the whipped coffee topping looks its best for up to a day, then it will start to slowly deflate. It still tastes the same, it just doesn't look so pretty.

COFFEE MOUSSE

Steps:

• Seperate the Egg Yolks and Whites. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. Set aside.
• Place the Gelatine Powder in a small bowl with the Cold water, mix and set aside to soak. (see note 2 if using Gelatine Sheet).
• Add the Caster Sugar to the Egg Yolks and whisk until foamy and lighter in colour.
• Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Don't let the cream boil.
• Pour the hot Heavy Cream over the Egg Yolk and Sugar while beating. Whisk well, then transfer back into the saucepan on low heat. Keep whisking until the cream starts to thicken, then directly remove from the heat and transfer back into a large, clean bowl.
• Add the re-hydrated Gelatine to the cream and whisk well until completely integrated. Set aside to cool down fully.
• While the cream is cooling down, start whipping the Egg Whites to get stiff peaks.
• When the cream is cool, gently fold in the Whipped Egg Whites in 3 to 4 times. Try not to overwork the cream.
• Pour the Coffee Mousse into individual cups or jars and place in the fridge to set for at least 2 hours.
• Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them.

COFFEE MOUSSE

Steps:

• mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature.
• beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture.
• pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with coffee bean just before serving.

FLUFFY COFFEE MOUSSE

Steps:

• Heat the coffee and marshmallows in a small saucepan, stirring often until they are almost melted.
• Meanwhile, prepare an ice bath.
• Add the chocolate to the marshmallow mixture, remove from heat and keep stirring until it's smooth. Pour into a bowl and place on ice bath.
• Stir until cooled and beat with an electric mixer until frothy. In another bowl, (no need to wash beaters) beat evaporated milk until thickened and doubled in volume. Fold gently into marshmallow mixture.
• Divide into 6 custard or ice cream cups and refrigerate until set. Garnish with a dollop of whipped cream and more grated chocolate if desired.