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Ultra Light Coffee Mousse

A delicate and sophisticated dessert that balances the bittersweet aroma of coffee with a feather-light texture.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

Coffee Ingredients
  • 2 tablespoons very strong espresso, cooled
  • 1 teaspoon premium quality instant coffee
Main Ingredients
  • 3 pieces extra fresh eggs, whites and yolks separated
  • 80 g icing sugar
  • 250 g mascarpone or whipped whole cream
  • 1 pinch salt

Method
 

Preparation
  1. Prepare a very strong espresso. While it is hot, dissolve the instant coffee in it then let it cool completely.
  2. Separate the egg whites from the egg yolks.
  3. In a bowl, whisk the yolks with the icing sugar until the mixture lightens and becomes creamy.
  4. Incorporate the mascarpone then add the cooled coffee concentrate. Mix until a smooth cream is obtained.
  5. Whip the egg whites very firmly with the pinch of salt.
  6. Incorporate one third of the egg whites vigorously to loosen the mixture, then add the rest delicately with a spatula.
  7. Distribute the mousse into verrines or small glasses. Place in the refrigerator for at least 4 hours before tasting.

Notes

For an even more gourmet effect, add a base of crushed biscuits or sprinkle with bitter cocoa when serving. This mousse keeps for a maximum of 24 to 48 hours in the refrigerator. Tips on using fresh eggs and carefully folding to maintain air in the mousse are included.