Introduction

This Coffee Mousse is a light and airy dessert that beautifully combines rich coffee flavor with creamy texture. Perfect for coffee lovers, it makes an elegant yet simple treat to enjoy any time.

The image shows a clear glass with three layers: a dark brown coffee jelly at the bottom, a smooth light brown creamy layer in the middle, and a swirl of white whipped cream on top dusted with cocoa powder. The glass is placed on a white plate with a few coffee beans scattered around and a silver spoon resting beside it. In the background, there is a blurred white bowl with a similar creamy coffee drink with a swirl on top. The scene is set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon instant coffee granules (4 tsp)
¼ cup water
¾ cup caster sugar or white granulated sugar
½ teaspoon powdered gelatine
1 teaspoon vanilla extract
1 ½ cups whipping cream, cold
Cocoa or chocolate shavings to serve

Instructions

Step 1: Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly with a silicone or rubber spatula until the gelatine is fully dissolved, rubbing any bits against the side of the pan. Do not let it boil.
Step 2: Add the coffee granules and sugar, continuing to stir until the sugar dissolves. Keep the heat low and avoid boiling.
Step 3: Transfer the coffee mixture to a large mixing bowl and refrigerate for 15–20 minutes until cooler than room temperature. It should thicken into a syrup, not a jelly.
Step 4: In a separate large bowl, pour the cold whipping cream and beat with an electric mixer until firm peaks form. Be careful not to overwhip to avoid graininess.
Step 5: Stir the vanilla extract into the cooled coffee syrup.
Step 6: Add one quarter of the whipped cream to the coffee syrup and stir to loosen the mixture.
Step 7: Add another quarter of the whipped cream and gently fold it in using a lifting and folding motion to preserve airiness.
Step 8: Repeat folding with the remaining cream in two batches until fully combined. The mixture should feel light and fluffy and hold its shape.
Step 9: Divide the mousse evenly between small dessert glasses and chill for at least 2 hours or overnight to set.
Step 10: Before serving, sprinkle with cocoa powder or chocolate shavings for garnish.

Tips & Variations

Use freshly whipped cream for the best texture and avoid overwhipping to keep the mousse smooth and light.
If you prefer a stronger coffee flavor, add a teaspoon of espresso powder along with the instant coffee granules.
For a dairy-free version, try using coconut cream and agar-agar instead of gelatine.

Storage

Store the coffee mousse covered in the refrigerator for up to 2 days. Re-chill before serving if it softens. Avoid freezing, as this can affect the texture and cause separation.

How to Serve

A clear glass cup filled with a dessert showing three layers: the bottom layer is dark chocolate with a rich texture, the middle layer is smooth light brown coffee cream, and the top layer is a swirl of creamy white whipped cream dusted with a sprinkle of cocoa powder. The glass cup is placed on a white plate with three coffee beans on it, and a silver spoon lies on the plate beside the cup. In the blurred background, there is a white cup filled with frothy coffee, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh brewed coffee instead of instant granules?

Instant coffee is preferred for its concentrated flavor and ability to dissolve fully without adding extra liquid. Using brewed coffee may affect the mousse’s texture and firmness.

What if I don’t have powdered gelatine?

You can substitute sheet gelatine according to the package instructions, typically using one sheet for every ½ teaspoon of powdered gelatine. Soften sheets in cold water before dissolving in warm water.