This easy Espresso Mousse blends whipped egg whites with whipped cream and espresso into a lightweight cloud-like dessert. Simple to arrange with no cooking required, its wealthy espresso taste and chic texture make it a standout make-ahead deal with for espresso lovers.
Leap to:
Give me all of the home made espresso drinks and all of the home made coffee-flavored desserts and I will be joyful.
These espresso cookiesare in all probability my all-time favourite cookie recipe. However you may add espresso taste to the whole lot from cupcakes to donuts to ice cream (you may even add it to steak,however that is a narrative for a special day).
Although I completely love an excellent chocolate mousse,I have been dreaming a couple of espresso mousse for a while now. And this one is silky easy and lightweight as a cloud. And full of candy espresso taste.
🗒 Components
Whereas a conventional French mousse is made with egg yolks,I opted for egg whites-only in my espresso mousse to attain an ethereal,cloud-like texture that lets the espresso taste really shine.
Here is the whole lot you must make the mousse (be sure you view the recipe card on the backside of this submit for ingredient quantities and full recipe directions):
- Espresso powder
- Scorching water
- Egg whites:you should utilize the whites from giant eggs or use pasteurized liquid egg whites
- Cream of tartar
- Granulated sugar
- Heavy cream
- Confectioners’sugar
- Vanilla extract
- Salt
☕️ Tips on how to make espresso mousse
I had a number of totally different objectives in thoughts when making this espresso mousse. I needed it to be very straightforward to make and I needed it to contain minimal eggs (however I did not need an egg-free mousse as I did not need to use gelatin). Oh,and I needed it to have most espresso taste.
I get that most espresso taste with espresso powder. To start out this recipe,whisk espresso powder the into 1 tablespoon sizzling water in a small bowl and put aside to chill.
Be aware that since we do not cook dinner this mousse,the egg white might be uncooked within the ultimate mousse. If this worries you,you should utilize pasteurized liquid egg whites as a substitute of complete eggs.
Within the bowl of a stand mixer or in a big bowl with a hand mixer or whisk,beat egg whites with cream of tartar till comfortable peaks kind,about 2-3 minutes.
And slowly add in granulated sugar,a spoonful at a time,beating till shiny stiff peaks kind,about 2 minutes.
This picture reveals comfortable egg yolks on the left and stiff egg yolks on the proper.
Place meringue within the fridge whereas whipping cream.
And in a second bowl of a stand mixer (I extremely suggest having two stand mixer bowls!) or in a big bowl with a hand mixer or whisk,beat heavy cream with confectioners’sugar,vanilla,and salt till comfortable peaks kind,about 2-3 minutes.
Gently stir cooled espresso combination into whipped cream till streaks disappear.
Now,fold about ⅓ of the meringue into the whipped cream to loosen it a bit.
In two extra batches,gently fold within the remaining meringue,maintaining as a lot air within the combination as doable.
Divide the combination between 4 small glasses or ramekins,cowl,and chill for a minimum of 4 hours and as much as in a single day.
Earlier than serving,I prefer to sprinkle espresso mousse with cocoa powder and,after all,high it with whipped cream.
Have a look at that gentle and fluffy cloud-like goodness!
Although I am going to all the time be a fan of conventional French chocolate mousse and all of the richness it brings,I need my espresso mousse to be on the lighter facet.
The mousse is full of candy espresso taste,excellent for anybody who’s a fan of espresso ice cream.
⏲️ Tips on how to retailer
This espresso mousse ought to be saved within the fridge coated with plastic wrap till able to get pleasure from. However observe that you simply actually ought to eat it inside 1-2 days of creating it,in any other case it can doubtless get weepy and moist.
Should you’re making this for a celebration dessert,I like to recommend making it the night time earlier than.
🎉 Variations on recipe
I really like the simplicity of this espresso mousse,however there’s heaps you are able to do to provide it some additional pizazz.
Listed here are some concepts:
- For a “mocha”mousse,whenever you fold the espresso combination into the whipped cream,additionally fold in 1-2 tablespoon of unsweetened cocoa powder.
- Add the spices of your selecting to the mousse. I like to recommend floor cinnamon,floor cardamom,or pumpkin spice.
- Combine somewhat Kahlúa or Baileys Irish Cream into the espresso combination earlier than folding it into the whipped cream.
- When you’re completed combining your whipped cream and egg whites,gently fold mini chocolate chips or toffee bits into the mousse for somewhat crunch and enjoyable taste. You may also fold in floor nuts in the event you want some added nuttiness.
- Grate some orange or lemon zest into the mousse for some citrus brightness.
- Swirl somewhat salted caramel into the completed mousse.
The secret’s to include add-ins whereas nonetheless guaranteeing you are being light with the mousse and maintaining it gentle and fluffy. Should you stir the mousse an excessive amount of or add elements which can be too heavy or too moist,the consistency of the mousse will change.
That mentioned,with a lightweight contact,there are such a lot of methods you may take this dessert to the subsequent degree!
🧁 Extra espresso dessert recipes
I can not consider many desserts espresso does not make even higher! Listed here are a few of my favourite recipes:
I am all the time recreation for espresso cake,however after all,they do not usually have precise espresso or espresso in them. However this espresso cakeentails precise espresso!
If you’re a espresso ice cream lover,this cloud-like espresso mousse goes to be proper up your alley!
Make it on your subsequent banquet and even for a particular weeknight deal with.
📖 Recipe
Espresso Mousse
This easy Espresso Mousse blends whipped egg whites with whipped cream and espresso into a lightweight cloud-like dessert. Simple to arrange with no cooking required,its wealthy espresso taste and chic texture make it a standout make-ahead deal with for espresso lovers.
Makes:4servings
Components
- 3teaspoonespresso powder
- 1tablespoonsizzling water
- 2giantegg whites(can substitute with ¼ cup pasteurized liquid egg whites if most popular)
- ⅛teaspooncream of tartar
- ¼cupgranulated sugar
- 1 ¼cupsheavy cream
- 2tablespoonconfectioners’sugar
- 2teaspoonvanilla extract
- Pinchsalt
Directions
In a small bowl,whisk espresso powder into 1 tablespoon sizzling water and put aside to chill.
Within the bowl of a stand mixer or in a big bowl with a hand mixer or whisk,beat egg whites with cream of tartar till comfortable peaks kind,about 2-3 minutes.
Slowly add in granulated sugar,a spoonful at a time,beating till shiny stiff peaks kind,about 2 minutes. Place meringue within the fridge whereas whipping cream.
In a second bowl of a stand mixer or in a big bowl with a hand mixer or whisk,beat heavy cream with confectioners’sugar,vanilla,and salt till comfortable peaks kind,about 2-3 minutes.
Gently stir cooled espresso combination into whipped cream till streaks disappear.
Fold about ⅓ of the meringue into the whipped cream to loosen it. In two batches,gently fold within the remaining meringue,maintaining as a lot air within the combination as doable.
Divide combination between 4 small glasses or ramekins and chill for a minimum of 4 hours or as much as in a single day.
Earlier than serving,sprinkle espresso mousse with cocoa powder and high with whipped cream,if desired.
