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.
