If you have a craving for something sweet, smooth, and bursting with rich coffee flavor, this Easy Coffee Mousse Recipe is your golden ticket. It’s a truly delightful dessert that combines the airy lightness of meringue with the deep, robust taste of strong coffee, creating a luscious treat that’s perfect for any celebration or cozy night in. Once you try it, you’ll be reaching for this recipe time and again because the texture is heavenly and the flavor is impossible to resist.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a starring role in creating the perfect coffee mousse. Every single item contributes to the balanced taste, creamy texture, or subtle richness that makes this dessert so special.
- 5 large eggs yolks and whites separated: Fresh eggs give the mousse its fluffy foundation and stable structure.
- 100 grams granulated sugar divided, 25g (¼ cup) and 75g (¾ cup): Sugar sweetens the mousse and helps stabilize the meringue to keep it light and airy.
- 240 grams heavy cream: Adds creaminess and richness for that melt-in-your-mouth feel.
- 120 grams strongly brewed coffee room temperature: Provides that bold, unmistakable coffee flavor that distinguishes this mousse.
- ½ teaspoon vanilla extract: Enhances the sweetness and rounds out the deep coffee notes.
- ⅛ teaspoon salt: Balances flavors and heightens the coffee’s richness.
- ¼ teaspoon cream of tartar: Stabilizes the egg whites to create those beautifully firm meringue peaks.
How to Make Easy Coffee Mousse Recipe
Step 1: Whisk Egg Yolks and Sugar
Start by separating your eggs carefully. In a medium bowl, whisk the egg yolks together with 25 grams (¼ cup) of the granulated sugar until the mixture turns a pale yellow color. This step helps incorporate air and dissolve the sugar, laying the groundwork for a smooth custard base.
Step 2: Heat Cream, Coffee, Vanilla, and Salt
Next, gently heat the heavy cream, brewed coffee, vanilla extract, and salt in a saucepan over medium-low heat. Watch for small bubbles forming around the edges—this means the mixture is just about ready. Heating these ingredients melds their flavors beautifully and prepares the creamy coffee liquid you’ll use to temper the eggs.
Step 3: Temper the Egg Mixture
Slowly pour the hot coffee cream mixture into the egg yolks while whisking constantly. This tempering process raises the yolks’ temperature gradually so they don’t scramble, creating a silky smooth custard base for the mousse. Patience is key here!
Step 4: Thicken the Custard
Return the combined mixture to the saucepan. Over low heat, whisk constantly until it thickens and coats the back of a spoon—this takes just a few minutes. Then, remove it from the heat and allow it to cool completely. This custard is the creamy heart of your coffee mousse.
Step 5: Beat Egg Whites with Sugar and Cream of Tartar
Using a stand mixer or hand mixer, beat the egg whites along with the remaining 75 grams (¾ cup) of sugar and cream of tartar. Continue beating until stiff peaks form. This fluffy meringue is what will give your mousse its light, cloud-like texture.
Step 6: Fold Meringue Into Custard
Gently fold the meringue into the cooled custard in two batches. Take your time here, folding until there are no white streaks left but be careful not to overmix—you want to keep as much air as possible to maintain that mousse’s signature lightness.
Step 7: Chill the Mousse
Divide the mousse into four or five elegant serving cups. Cover each with plastic wrap and chill in the refrigerator for at least 1-2 hours, allowing it to set perfectly and develop flavor.
How to Serve Easy Coffee Mousse Recipe
Garnishes
When you’re ready to serve, remove the plastic wrap and dust the mousse’s top with a delicate sprinkle of cocoa powder. Adding a few shiny coffee beans or a chocolate-covered espresso bean makes for a beautiful garnish that also hints at the flavors inside.
Side Dishes
This Easy Coffee Mousse Recipe pairs wonderfully with fresh berries or a small biscuit on the side, balancing the dessert’s richness with a hint of freshness or crunch. It’s also delightful alongside a cup of hot coffee or a glass of dessert wine.
Creative Ways to Present
For an extra special occasion, try layering the mousse with crushed biscotti or chocolate cookie crumbs in transparent glasses to create a stunning layered effect. You can also pipe the mousse decoratively or serve it in mini espresso cups for an adorable, coffee-themed presentation.
Make Ahead and Storage
Storing Leftovers
Leftover mousse can be covered tightly with plastic wrap and kept in the refrigerator for up to two days. Keep it chilled to maintain its texture and freshness—it’s best enjoyed within this window for optimum flavor.
Freezing
Although coffee mousse is best eaten fresh, you can freeze it in airtight containers for up to a month. Thaw it overnight in the fridge and gently stir before serving to restore some of its creamy texture.
Reheating
Since mousse is a chilled dessert, reheating is not recommended. Eating it cold is key to enjoying that airy texture and refreshing coffee flavor that makes this dessert so irresistible.
FAQs
Can I use instant coffee instead of brewed coffee?
Absolutely! A strong instant coffee dissolved in hot water works just as well and can make your Easy Coffee Mousse Recipe even quicker. Just ensure you use the right amount to keep the flavor bold but balanced.
Is it necessary to separate the eggs?
Yes, separating the yolks from the whites is essential because the yolks are used for the custard base while the whites are whipped into meringue to give the mousse its airy texture. Combining them incorrectly would affect the final product’s texture.
How long should I chill the mousse for best results?
Chilling for at least 1-2 hours allows the mousse to set and flavors to meld beautifully. If you have more time, chilling for up to 4 hours will deepen the coffee flavor and improve texture even more.
Can I make this Easy Coffee Mousse Recipe dairy-free?
Replacing the heavy cream with a coconut cream or a dairy-free alternative is possible, but keep in mind that the texture and richness might differ slightly. It’s worth experimenting if you’re aiming for a dairy-free version!
What can I substitute for cream of tartar?
If you don’t have cream of tartar on hand, a few drops of lemon juice or white vinegar can help stabilize the egg whites when beating them. Use about ¼ teaspoon as a substitute to achieve stiff peaks.
Final Thoughts
This Easy Coffee Mousse Recipe is a fantastic addition to your dessert repertoire, especially when you want something elegant yet surprisingly simple to prepare. The combination of creamy custard and fluffy meringue, infused with robust coffee flavor, creates a dessert that feels luxurious but is totally achievable at home. Give it a try—you’re going to love the delicious balance and creamy texture that makes every spoonful feel like a treat just for you.
Print
Easy Coffee Mousse Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 5 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This easy coffee mousse is a light and fluffy dessert made by folding a rich coffee-flavored custard into airy meringue. Perfect for special occasions, it combines a strong coffee taste with a delicate texture, elegantly served in glasses and garnished with cocoa powder and coffee beans for a sophisticated finish.
Ingredients
Eggs and Sugar
- 5 large eggs, yolks and whites separated
- 100 grams granulated sugar, divided (25g or ¼ cup and 75g or ¾ cup)
Custard Mixture
- 240 grams heavy cream
- 120 grams strongly brewed coffee, room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Meringue Stabilizer
- ¼ teaspoon cream of tartar
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and 25 grams (¼ cup) of granulated sugar until the mixture becomes pale and slightly thickened, which helps to build the base for the custard.
- Heat Cream and Coffee Mixture: In a saucepan over medium-low heat, combine the heavy cream, strongly brewed coffee, vanilla extract, and salt. Heat gently until bubbles form at the edges, ensuring the mixture is hot but not boiling.
- Temper Egg Yolks: Slowly pour the hot cream mixture into the egg yolk bowl while continuously whisking to temper the eggs, preventing them from scrambling.
- Cook Custard: Return the combined mixture back to the saucepan and cook over low heat, whisking constantly until the custard thickens enough to coat the back of a spoon. Remove from heat and allow it to cool completely.
- Whip Egg Whites and Sugar: Using a stand or hand mixer, beat the egg whites, remaining 75 grams (¾ cup) sugar, and cream of tartar for 2-3 minutes until you achieve stiff peaks, forming a stable meringue.
- Fold Meringue into Custard: Gently fold the prepared meringue into the cooled custard in two separate additions, taking care not to overmix so the mousse remains light and airy.
- Chill the Mousse: Spoon the mousse into 4-5 serving glasses, cover each with plastic wrap, and chill in the refrigerator for 1 to 2 hours to let the mousse set and develop flavor.
- Garnish and Serve: Remove the plastic wrap, dust the mousse lightly with cocoa powder, garnish with coffee beans, and serve immediately for a delightful coffee-flavored treat.
Notes
- Make sure the coffee used is strongly brewed to provide a pronounced coffee flavor.
- Cooling the custard completely before folding in meringue helps maintain the mousse’s texture.
- Gently fold the meringue to keep the mousse light and fluffy; avoid overmixing which can deflate the mixture.
- If you prefer a less sweet mousse, reduce the sugar slightly to taste.
- This mousse can be prepared a day in advance and stored covered in the refrigerator.
