Koffiemousse Dessert Recipe
This rich and airy koffiemousse dessert is infused with bold coffee notes and light vanilla creaminess set to perfection using a steam-double-boiler technique for a creamy, fluffy treat you chill and enjoy later.
Equipment
- 1 Mixing bowl heatproof
- 1 Saucepan for double boiler
- 1 Serving glasses
Ingredients
Main Ingredients
- 3 egg yolks
- 75 g sugar
- 2 tablespoons instant coffee granules
- 200 ml whipping cream
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons hot water for dissolving coffee
Instructions
Instructions
- Whisk the egg yolks and sugar together in a heatproof bowl until pale and slightly thickened.
- Dissolve instant coffee granules in hot water and stir into the egg yolk mixture.
- Place the bowl over a saucepan of simmering water and whisk continuously for 6-8 minutes until the mixture thickens.
- Remove from heat and allow to cool completely.
- Whip the cream with vanilla extract until soft peaks form.
- In a separate bowl, beat egg whites with salt until stiff peaks form.
- Fold whipped cream into the cooled coffee mixture.
- Gently fold in the beaten egg whites until well combined and airy.
- Spoon the mousse into serving glasses and chill for at least 2 hours before serving.
Notes
Chill mousse for longer if preparing in advance. Store in the fridge up to 3 days, or freeze for later enjoyment with expected texture variation.