This easy coffee mousse recipe is the perfect sweet treat for special occasions! It's made by folding coffee custard into an airy meringue, giving it a fluffy texture and strong coffee flavor. Served in elegant glasses and garnished with cocoa powder and coffee beans, it's the perfect ending to any meal!
These coffee mousse cups are the perfect dessert for coffee lovers, truly! They're made with strong black coffee for a delicious coffee flavor.
You can serve it in coffee mugs or in coupe glasses like I did. Dust them with cacao powder for an impressive yet easy dessert to serve at dinner parties!
I'm a serious coffee lover, so I have lots of coffee recipes for you to try out here! There's everything from coffee cupcakes, chocolate espresso cake, and tiramisu cupcakes to a creamy espresso martini and coffee cream cheese frosting!ย
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Why This Recipe Works
- A lot of mousse recipes are just glorified whipped cream or a cup of custard. This one is made with whipped egg whites, which gives mousse its distinct airy texture.
- The mousse isย made with real brewed coffeeย instead of instant coffee granules. You can use those to make this espresso cheesecake instead.
- It's an elegant, yet easy recipe made with simple ingredients you can find at any grocery store!
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Large eggs- Make sure to separate the egg whites and egg yolks before starting. All the ingredients should be at room temperature, so pull the refrigerated ingredients out 1-2 hours before you start.
- Granulated sugar- White sugar or caster sugar sweeten the mousse.
- Heavy cream- This makes up the rich base of the mousse. Make sure to use heavy whipping cream with at least 36% milk fat or the mousse won't set up properly!
- Coffee- Use your favorite coffee! I recommend brewing it strongly to get the best flavor. You can also use espresso for espresso mousse!
- Cream of tartar- Cream of tartar stabilizes egg whites when making meringue. It helps the foam maintain its structure, preventing it from collapsing.
Substitutions and Variations
- Heavy cream substitute: You can use coconut cream for a dairy free option. Make sure to mix it well.
- Add instant coffee: For a more intense coffee flavor, add a teaspoon of instant coffee powder.
- Add chocolate: Drizzle melted dark chocolate chips over the mousse for a mocha flavor.
A Note on Raw Eggs
This is a classic mousse recipe that uses raw egg whites for a light and fluffy texture. I used the same technique for my chocolate mousse pie. I understand some people may not be comfortable with the raw egg whites, even though it's safe if you store your eggs in the fridge.
You can opt for pasteurized egg whites that come in a carton (used in my mock Swiss meringue buttercream) or place the egg whites and sugar in a double boiler and whisk until the sugar dissolves, then cool and whip into a meringue. The heat gently cooks the egg whites without scrambling them!
You can also opt for a mousse recipe without raw eggs like my dulce de leche mousse, chocolate mousse with cocoa powder, or strawberry mousse.
Step by Step Instructions
Step 1: Start by whisking the egg yolks and ยผ cup sugar in a medium bowl until well combined and pale yellow.
Step 2: Next, heat heavy cream, coffee, vanilla extract, and salt in a saucepan on medium-low heat until it bubbles on the edges. Don't let it boil or your mousse might split.
Step 3: Slowly pour the coffee mixture into the egg yolk mixture while whisking to temper the yolks. This raises the temperature of the yolks gradually to keep them from curdling.
Step 4: Return the custard to the saucepan. Whisk constantly over low heat until the custard thickens and coats the back of a spoon. Remove from the heat, pour in a heat-proof bowl, and cool completely.
Step 5: Once the custard is cool, beat the egg whites, remaining sugar, and cream of tartar for 2-3 minutes in the bowl of a stand mixer or hand mixer until stiff peaks form.
The whites will go through stages as you beat them. First they'll get frothy, then turn to droopy soft peaks, and then have peaks that stick up straight on the ends.
Step 6: Gently fold the whipped egg whites (meringue) into the cooled custard with a rubber spatula in 2 additions until no white streaks remain. Don't overmix or the meringue will deflate.
Step 7: Scoop the mousse into 4-5 small cups. Cover with plastic wrap touching the surface to prevent a skin from forming and chill for 1-2 hours.
Step 8: Once chilled, remove the plastic wrap and dust with cocoa powder, garnish with coffee beans or chocolate shavings, and enjoy!
Expert Tips
- Use good quality coffee: The type of coffee you use will highly impact the flavor of your mousse! Choose your favorite coffee for drinking and brew it nice and strong.
- Don't overheat the custard. If the custard gets too hot or is too hot when you add the egg whites, it can cause the mousse to separate as it chills. It should only simmer on the stove, not boil.
- Don't overmix the meringue. Fold the meringue into the coffee mixture gently to keep the mousse light and airy. Use a spatula and fold in a figure-eight motion.
- Let chill. Let the mousse set in the refrigerator for at least 1-2 hours. This helps it firm up and develop a creamy texture.
Storage and Freezing
Store the coffee mousse in the refrigerator in an airtight container. It will stay fresh for up to 2-3 days.
Freezing
While you can freeze mousse made with egg whites, it can affect the texture and potentially make it watery when thawed. It's best fresh or after being refrigerated for a couple days!
If you choose to freeze it, transfer the mousse to airtight containers before placing them in the freezer. Freeze for up to 1 month.
When ready to eat, transfer the mousse to the refrigerator and let it thaw slowly overnight. Thawing it too quickly can cause the texture to become grainy or watery.
Frequently Asked Questions
Make sure you're using a clean dry bowl. Also make sure your mixer attachments are clean and dry! Any residual oil or even a small amount of water can make egg whites stay liquid. Also make sure no yolk gets in the whites since it can cause the same thing to happen.
If your mousse separated, you might not have whipped the egg whites enough-they need to be whipped to stiff peaks. Vigorous folding can deflate the egg whites, and temperature differences between the base and egg whites can cause separation. Make sure both are room temperature! Also if you don't chill the mousse long enough, it can separate.
Absolutely! Just choose the type of coffee that tastes the best to you.
Recipes with Coffee to Try
๐ Recipe
Easy Coffee Mousse
Equipment
- 1 Electric hand mixer or stand mixer with the whisk attachment
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Ingredients
- 5 large eggs yolks and whites separated
- 100 grams granulated sugar divided, 25g (ยผ cup) and 75g (ยพ cup)
- 240 grams heavy cream
- 120 grams strongly brewed coffee room temperature
- ยฝ teaspoon vanilla extract
- โ teaspoon salt
- ยผ teaspoon cream of tartar
Instructions
- Whisk the egg yolks and 25 grams (ยผ cup) sugar in a medium bowl until the color is pale.5 large eggs, 100 grams granulated sugar
- Next, heat heavy cream, coffee, vanilla, and salt in a saucepan on medium-low heat until it bubbles on the edges.240 grams heavy cream, 120 grams strongly brewed coffee, ยฝ teaspoon vanilla extract, โ teaspoon salt
- Slowly pour the hot cream into the egg yolk mixture while whisking to temper.
- Return the custard to the saucepan. Whisk over low heat until it thickens and coats the back of a spoon. Remove from the heat and cool completely.
- In the bowl of a stand mixer or hand mixer, beat the egg whites, remaining sugar, and cream of tartar for 2-3 minutes until there are stiff peaks.5 large eggs, ยผ teaspoon cream of tartar
- Gently fold the meringue into the cooled custard in 2 additions until no white streaks remain. Don't overmix.
- Portion the mousse into 4-5 cups. Cover with plastic wrap and chill for 1-2 hours.
- Remove the plastic wrap. Dust with cocoa powder, garnish with coffee beans, and enjoy!
Barbara Scherman
Very good but mine got watery on the bottom of the dish