Espresso Mousse

Jars are a fun way to tote and serve the mousse, but you can use custard cups, ramekins, or even teacups instead.

  • Prep:
  • Total Time:
  • Servings: 6
Espresso Mousse

Source: Everyday Food, March 2012

Ingredients

  • 1/2 teaspoon unflavored powdered gelatin (from one 1/4-ounce packet)
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • Fine salt
  • 2 1/2 cups cold heavy cream
  • 2 tablespoons instant espresso powder
  • 1 tablespoon confectioners' sugar
  • Unsweetened cocoa powder (optional)

Directions

  1. In a small bowl, sprinkle gelatin over 2 tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale, about 1 minute.

  2. In a small saucepan, heat 1 cup cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.

  3. In a large bowl, using an electric mixer, beat 1 cup cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-ounce containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 cup cream and confectioners' sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.

Cook's Notes

Bring It!
Make the mousse up to a day ahead. Take heavy cream in a jar to whisk up at the party. A shaker makes cocoa powder a cinch to sprinkle.

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