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Homemade Coffee Mousse

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Indulge in this smooth and creamy Homemade Coffee Mousse, a no-bake dessert that blends bold coffee flavor with light, airy texture. Perfect for coffee lovers, this elegant mousse is easy to make and beautifully decadent. With simple ingredients and minimal effort, it’s a sophisticated treat ideal for dinner parties or anytime you crave a sweet coffee fix.

Ingredients

  • 1 cup heavy cream, chilled

  • 1/2 cup strong brewed coffee, cooled

  • 2 tablespoons instant coffee granules

  • 1/4 cup sugar (or to taste)

  • 3 large egg yolks

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon unsalted butter (optional, for extra richness)

  • Cocoa powder or chocolate shavings (optional, for garnish)

Instructions

  • Prepare the Coffee:Brew a strong cup of coffee and let it cool. Dissolve the instant coffee granules into the brewed coffee.Brew a strong cup of coffee and let it cool. Dissolve the
    Brew a strong cup of coffee and let it cool. Dissolve the instant coffee granules into the brewed coffee.

  • Make the Mousse Base:
    In a medium bowl, whisk the egg yolks and granulated sugar until pale and creamy (2–3 minutes).
    Heat the coffee over medium heat until just simmering. Slowly whisk it into the egg mixture to temper the yolks.
    Return the mixture to the pan and cook over low heat for 2–3 minutes until slightly thickened. Remove from heat. Stir in vanilla and butter (if using). Let cool for 10–15 minutes.

  • Whip the Cream:
    In a clean bowl, whip the chilled heavy cream and 1/4 cup sugar until soft peaks form.

  • Combine the Mousse:
    Gently fold the whipped cream into the cooled coffee base, keeping the mixture airy.

  • Chill:
    Spoon the mousse into serving glasses. Refrigerate for 2–3 hours until set.

  • Serve:
    Garnish with cocoa powder, chocolate shavings, or whipped cream before serving.

Notes

  • For extra flavor, add a splash of Kahlúa or Bailey’s.

  • For a dairy-free version, use coconut cream instead of heavy cream.

  • Best served chilled. Store in the fridge up to 2 days.

  • Avoid boiling the egg-coffee mixture to prevent curdling.

Find it online: https://avarecipe.com/homemade-coffee-mousse/