Espresso coffee mousse

If chocolate mousse is for those who like the sweet and indulgent smell of cocoa, this espresso coffee mousse is for those who love the rich and invigorating aroma of coffee! Being Italian, I’m one of those (almost) coffee addicts. Whip together a super combo of chocolate, milk and coffee powder and you will end up with a perfectly creamy espresso coffee mousse to romance with your taste buds. What is more, this rich mousse is also quite easy to make; and if you have a good quality coffee powder and the perfect decoction, you just cannot control the compliments! The only downside of making this amazing dessert is that you have to be somewhat patient, but it was worth it! So do try, and let me know what you think about it. This espresso coffee mousse recipe is known worldwide and it’s called in many different ways: for example in Colombia it’s called “esponjado de cafè”.

INGREDIENTSespresso coffee mousse
1 tablespoon unflavored gelatin
½ cup water, cold
1 cup sugar
Lemon juice, 3 drops
1 cup milk
1¾ cups heavy cream
3 eggs, seperated
½ cup espresso coffee
¼ teaspoon vanilla extract
Coffee beans, or shaved chocolate for garnish

DIRECTIONS
Sprinkle the gelatin over 1/4 cup of the cold water and allow it to soften. In a medium-size heavy saucepan, combine the sugar with 1/4 cup of water and the lemon juice. Bring to a boil and cook until the sugar caramelizes to a rich dark brown, about 7 minutes. Be sure not to stir as it cooks. Meanwhile, in a second pan, scald the milk. When the caramel is ready, remove it from the heat and immediately add 3/4 cup of the heavy cream. Whisk the cream and caramel together, blending thoroughly, then whisk in the scalded milk.

In a bowl, beat the egg yolks. Add some of the caramel mixture together and whisk well, then pour the contents of the bowl into the saucepan and whisk to blend. Return to moderately low heat and cook, stirring with a wooden spoon, until the custard coats the back of a spoon, about 9 minutes. Off the heat, blend in the softened gelatin and stir well until thoroughly dissolved. Add the coffee and vanilla extract and combine well. Transfer the mixture to a bowl and refrigerate 30 minutes, stirring occasionally, until it begins to thicken.

Meanwhile, whip the remaining 1 cup heavy cream until stiff and keep chilled. When the mousse mixture has thickened, beat the egg whites until stiff. Fold them into the espresso custard, then fold in the whipped cream, lightly but thoroughly. Pour into individual serving dishes or a large serving bowl and chill 3-4 hours. To serve, allow espresso coffee mousse to rest about 10 minutes at room temperature to develop flavor, and decorate with coffee beans or shaved chocolate.

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