Creamy 3-Ingredient coffee mousse (eggless)
User Reviews
5
-
Prep Time
10 mins
-
Fridge time:
1 hr
-
Total Time
1 hr 10 mins
-
Servings
4 small-medium servings
-
Calories
407 kcal
-
Course
Dessert
-
Cuisine
International
Creamy 3-Ingredient coffee mousse (eggless)
Description
The Creamy 3-Ingredient Coffee Mousse starts with heating heavy cream to just boiling and pouring it over chopped milk chocolate. Allowing the chocolate to melt fully in the hot cream creates a glossy ganache base. Instant coffee granules are stirred in to infuse coffee flavor throughout. After cooling, the mixture is whipped to a fluffy consistency, balancing airiness with creaminess to form a mousse without eggs. The process avoids graininess by thorough stirring and careful whipping.
This mousse has a smooth, creamy texture that is light yet rich, with subtle coffee notes beneath the chocolate's sweetness. It can be served chilled in small cups or glasses and garnished as desired. The simplicity of the three-ingredient recipe makes it accessible, requiring only simple mixing and whipping.
Take care not to overwhip once chilled; whipping should be just enough to reach a fluffy but smooth consistency without becoming dry or separated. A handheld mixer provides good control over reaching the right texture.
Ingredients
- 250 millilitre cream or 'heavy cream' in the US, double
- 150 grams milk chocolate broken into smaller pieces
- 3 teaspoons instant coffee or instant espresso granules for a stronger coffee flavour
Instructions
- In a small saucepan, bring the cream to boiling point over low heat. Alternatively, you can heat the cream in the microwave in short bursts. Be careful not to scald it. As soon as it starts boiling, remove it from its heat source.
- Break the chocolate up into smaller pieces and add it to a large bowl. This will serve as the bowl for whipping the mixture into a mousse later, so ensure it has enough space to accommodate the volume you'll be creating.
- Pour the hot cream over the chopped chocolate and let it sit undisturbed for about 5 minutes, allowing the chocolate to melt. Ensure that the chocolate is fully covered with the hot cream.
- Stir the hot cream and melted chocolate together until you have a smooth, glossy mixture. It will look grainy at first, but persist, it comes together quickly enough.
- Add the coffee granules and stir thoroughly to dissolve the coffee into the mixture. Don't stress if there are a few stubborn coffee granules that won't dissolve completely.
- Cover the mixing bowl with plastic wrap and allow the mixture to cool in the fridge for one hour.
- Use an electric mixer with whisk attachments to whip the mixture until it becomes fluffy and mousse-like. Be very careful not to overwhip. Avoid whipping it until stiff peaks form. Stop when the peaks are medium-soft.Slow down the mixer when the mixture starts to thicken. Overwhipping can happen in just a few seconds at high speed.
- Spoon the mousse mixture into bowls and garnish with your favourite toppings. Alternatively, a small wine glass works well as a vessel for the mousse.
Notes
- Avoid overwhipping the mousse after refrigeration to prevent graininess or separation.
- Using a handheld electric mixer allows better control over the final texture compared to a stand mixer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4small-medium servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 23mg | 1% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 924IU | 18% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
