• 18 Ratings

This rich dessert is an impressive way to end a dinner party. Jars are a fun way to tote and serve the mousse, but you can use custard cups, ramekins, or even teacups instead.

Everyday Food, March 2012


Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.



18 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1