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Coffee Mousse Recipe

User Rating 5 Star Rating (1 Review)

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Coffee Mousse Recipe
©Rebecca Franklin, Licensed to About.com

This coffee mousse recipe is a deliciously sophisticated dessert perfect for the end of a candlelight dinner for two. It's great for both chocolate-lovers and those not so fond of the treat, as it can be dressed up with chocolate sauce or served alone in all its coffee-flavored glory.

Prep Time: 10 minutes

Cook Time: 30 minutes

Chill: 2 hours

Total Time: 2 hours, 40 minutes

Yield: 8 servings of coffee mousse

Ingredients:

  • 2 cups evaporated milk
  • 2/3 cup strong coffee
  • 2/3 cup brown sugar
  • 3 egg yolks
  • 1 envelope unflavored gelatin, softened in 3 tablespoons cold water
  • 1 ½ cups heavy cream

Preparation:

In a medium saucepan, combine the evaporated milk and coffee; cook over low heat, stirring occasionally, until it just starts steaming. In a separate bowl, whisk together the egg yolks and brown sugar.

Add ½ cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.

Beat the 1 1/2 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve the mousse chilled.

This coffe mousse recipe makes 8 servings.

User Reviews

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 5 out of 5
Forgotten Ingredient, Member FrenchWhisker

Good, but . . . as all chefs know, to all salty foods you add a bit of sugar, and to a sweet one, like this mousse, you add a dash of salt (the rationale is basic: the human body seeks the same PH balance as its own). I added about half a teaspoon of salt to the cream as I whipped it, and then folded that into the custard. My lone guest and I, after a steak, potato soufflé and half a bottle of good Argentine Malbec, ate all 8 portions of this balanced coffee mousse. Wonderful!!!! (I tried this same recipe another day without salt, and it was, comparatively, flat tasting.)

13 out of 15 people found this helpful.

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