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Coffee mousse recipe | Easy dessert recipes

by Jeyashris Kitchen
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Coffee mousse recipe | No egg coffee mousse, with full video and step by step pictures, is an easy and delicious dessert made using Cream, chocolate and Instant coffee powder as the main ingredients. Generally they add egg yolks but this is the eggless version of Mousse. I have tried Chocolate mousse but the combo of Instant coffee and chocolate is a super hit. I have already tried this combo in my Biscuit pudding recipe. If you are hosting a party and looking for some easy yet exotic dessert, then you can definitely try this Coffee Mousse recipe.
Generally kids love to have anything with chocolate. While i was making this, i was thinking, how my kids will respond for the addition of the coffee flavour in the chocolate dessert! But they loved it so much and the Coffee mousse was a super hit at my home.

Recently i got the samples from Levista Instant coffee. I wanted to try out some coffee based dessert and cold drink. As the summer is peak, i don’t like to make anything hot. But i have tried making coffee using Levista Instant coffee, which turned out quite good. the flavour of the Instant coffee is so aromatic and fresh. Generally being a filter coffee person, i don’t prefer instant coffee. But Levista is flavorful and good. Stay tuned for more interesting recipes using Levista Instant coffee.
Levista coffee is available in stores all over India, and also available on amazon too.

Coffee mousse recipe

Coffee mousse recipe

  • Recipe Cusine: Indian
  • Prep Time: 15 Minutes
  • Cook time: 2 Minutes
  • Serves: 3-4
  • Author: Jeyashri
  • Recipe Category: Dessert
  • Description: Coffee mousse recipe | No egg coffee mousse, with full video and step by step pictures, is an easy and delicious dessert made using Cream, chocolate and Instant coffee powder as the main ingredients.

Whipping cream  1 cup (35% fat works best)
     Milk  1/4 cup
    Semi Sweet chocolate chips  1/2 cup
Levista Instant Coffee powder*  1.5 tblsp
    Sugar  2 tsp
   *You can adjust as per your preference. I wanted strong coffee flavour in my mousse.

Method  :

  • In a wide bowl add the chilled whipping cream. Always it is good to use a cream which has 35% fat when making ice creams or desserts.
  • Ensure the cream is chilled nicely.
  • also it is good to keep the bowl which you are pour the cream for beating, in the freezer for 2 minutes before beating.
  • Beat the cream for few minutes using an electric hand beater.
  • Do not over beat, it will become butter. 2-3 minutes in medium speed is fine.
  • Once you see the cream whips upto a soft peak, stop beating and keep this in the refrigerator.
  • You can add 1 tsp of corn flour to the cream and beat, this will help to hold the peak firmly even at room temperature.
  • In a saucepan add the milk and sugar.
  • Boil the milk and let the sugar melts in the hot milk.
  • In a bowl place the semi sweet chocolate chips.
  • Add the Levista Instant coffee powder to this. I wanted to have a strong flavour so added 1.5 tblsp, you can add 1 tblsp too.
  • Add the hot milk mixture to this and mix well.
  • Let this comes to a smooth consistency.
  • Allow this to cool completely.
  • Add the chocolate coffee mixture to the whipped cream.
  • Fold this well and evenly.
  • You can see a smooth texture of the mousse.
  • Initially you may feel it is runny, but later after refrigeration it will be perfect.
  • Pour the coffee mousse in serving glasses.
  • Keep it chilled for 2-3 hours. Do not freeze.
  • Take out from the refrigerator just before serving.
  • Garnish with chocolate chips or some fresh whipped cream.
  • Delicious coffee mousse is ready.
Notes:
  1. Ensure not to over beat the cream.
  2. Adding little corn flour to the cream while whipping, gives a firm consistency to the whipped cream.
  3. Always keep the coffee mousse in the refrigerator till it is served.

Video of Coffee mousse recipe

Method with step by step pictures :

  • In a wide bowl add the chilled whipping cream. Always it is good to use a cream which has 35% fat when making ice creams or desserts.
  • Ensure the cream is chilled nicely.
  • also it is good to keep the bowl which you are pour the cream for beating, in the freezer for 2 minutes before beating.
  • Beat the cream for few minutes using an electric hand beater.
  • Do not over beat, it will become butter. 2-3 minutes in medium speed is fine.
coffee mousse 1
  • Once you see the cream whips upto a soft peak, stop beating and keep this in the refrigerator.
  • You can add 1 tsp of corn flour to the cream and beat, this will help to hold the peak firmly even at room temperature.
  • In a saucepan add the milk and sugar.
  • Boil the milk and let the sugar melts in the hot milk.
coffee mousse 2
  • In a bowl place the semi sweet chocolate chips.
coffee mousse 3
  • Add the Levista Instant coffee powder to this. I wanted to have a strong flavour so added 1.5 tblsp, you can add 1 tblsp too.
  • Add the hot milk mixture to this and mix well.
  • Let this comes to a smooth consistency.
coffee mousse 4
  • Allow this to cool completely.
  • Add the chocolate coffee mixture to the whipped cream.
  • Fold this well and evenly.
coffee mousse 5
  • You can see a smooth texture of the mousse.
  • Initially you may feel it is runny, but later after refrigeration it will be perfect.
  • Pour the coffee mousse in serving glasses.
coffee mousse 6
  • Keep it chilled for 2-3 hours. Do not freeze.
  • Take out from the refrigerator just before serving.
  • Garnish with chocolate chips or some fresh whipped cream.
  • Delicious coffee mousse is ready.
Notes:
  1. Ensure not to over beat the cream.
  2. Adding little corn flour to the cream while whipping, gives a firm consistency to the whipped cream.
  3. Always keep the coffee mousse in the refrigerator till it is served.

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4 comments

Mythili Sivakumar May 8, 2019 - 10:05 am

Simple and yummy recipe

Reply
admin May 8, 2019 - 11:31 am

Thank you mythili

Reply
Suganya venkat May 8, 2019 - 10:58 am

Drooling .kandippa try panrein.

Reply
admin May 8, 2019 - 11:30 am

Thank you so much.

Reply

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