Food & Cooking Recipes Dessert & Treats Recipes Espresso Mousse 3.7 (18) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 6 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. Ingredients ½ teaspoon unflavored powdered gelatin (from one ¼-ounce packet) 4 large egg yolks ¼ cup granulated sugar Fine salt 2 ½ cups cold heavy cream 2 tablespoons instant espresso powder 1 tablespoon confectioners' sugar Unsweetened cocoa powder (optional) Directions 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. Rate it Print