Dessert inspiration: Coffee mousse
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Gourmet recipe: light and creamy coffee mousse
Do you like chocolate mousse? 🍫Do you love coffee? Join the best of both worlds and cook a delicious coffee mousse! 🤩
Coffee mousse is a sumptuous dessert that will impress your guests or simply allow you to treat yourself to a little indulgence. The exact origin of this variation on classic chocolate mousse is unclear, but it is part of the French culinary tradition that has given rise to many delicious chocolate preparations.
It can be served with whipped cream, chocolate shavings or dusted with cocoa powder for a delicious and sophisticated dessert.
High-quality dark chocolate is used, often 70% cocoa or higher, for a rich, intense flavor. For coffee, opt for a strong, full-bodied coffee, which is typically used to flavor chocolate mousse.
And since we're generous (yes, we're like that), we'll give you the recipe to wow your guests' taste buds (or just yours if you don't feel like sharing).
So, grab your spoons and enjoy this divine marriage of coffee and chocolate!
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France
Ingredients (for 4 servings)
- 2/3 cup cold espresso
- 4 teaspoons of gelatin
- 4 separated eggs (very important)
- 1/3 cup sugar
- 1 cup 35% whipping cream
- Little extra: 1/2 cup of coffee liqueur
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Preparation of coffee mousse
- Sprinkle the gelatin over the cold coffee in a bowl, then microwave for a few seconds.
- Beat the egg whites until stiff in another bowl and set aside to cool.
- In another bowl (that's a lot of bowls), whisk the egg yolks and sugar until smooth. Add the gelatin mixture next.
- Whip the cream separately.
- Slowly and gradually fold the whipped cream into the coffee mixture and do the same with the egg whites. Leave in the refrigerator for a few hours.
- We'll leave it up to you to make it look beautiful for your guests (or just in the bowl for you), and there you have it!
You will tell us what you think!
Possible variations
Alcohol-free : omit the liqueur or replace it with maple syrup.
Denser version : add 50g of melted dark chocolate for a coffee-chocolate mousse.
Vegan : use vegan whipped cream and aquafaba instead of eggs.
What is the history of chocolate mousse?
The history of chocolate mousse is quite intriguing, as there is no consensus on its precise origin. However, the roots of this airy chocolate dessert can be traced back to 18th-century Europe.
Chocolate itself was introduced to Europe in the 16th century from the Americas. However, in its early days, it was consumed primarily as a hot beverage. The concept of chocolate mousse as a dessert only emerged much later.
There are several accounts of how chocolate mousse was created. One of the earliest records of a primitive version of chocolate mousse dates back to 18th-century France. At the time, it was a relatively simple preparation, consisting of melted chocolate mixed with eggs and sugar. However, it was denser than modern chocolate mousse.
Over the years, the recipe evolved to become lighter and fluffier. The process of separating the eggs into whites and yolks, then mixing the whipped egg whites with melted chocolate, was perfected. This technique was popularized by great French pastry chefs, such as Marie-Antoine Carême and Auguste Escoffier.
Chocolate mousse became a popular dessert in France and other European countries during the 20th century. It has been featured in numerous cookbooks and served in prestigious restaurants. Its simplicity and rich chocolate flavor have made it a favorite around the world.
Today, chocolate mousse is enjoyed in many variations, from classic to flavored, and is a common dessert in many cultures. It remains one of the most iconic recipes in international pastry, beloved by chocolate lovers around the world.
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FAQ – Coffee Mousse
Can I prepare this mousse in advance?
Yes, it keeps very well in the fridge. 24 to 48 hours according to the desired texture.
Can you use leaf gelatin?
Absolutely, use 4 leaves (equivalent to 4 teaspoons), hydrate them, then incorporate them like the powder version.
Is it possible to freeze the mousse?
No — freezing may ruin the light, airy texture.
What to do if the whites don't rise well?
Make sure they are very cold, and add a pinch of salt or a few drops of lemon juice to stabilize.
Gaelle, store manager & marketing
Has a big weakness for espresso, but also cappuccino with Sproud pea milk.
