|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0g||0%|
|Total Sugars 23g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Coffee mousse is a deliciously sophisticated dessert. It's the perfect ending for a candlelight dinner for two, and the recipe makes enough for eight servings, so it's also a great choice for dinner parties. A simple twist on chocolate mousse, this lovely dessert skips the chocolate entirely, focusing instead on the rich flavor of coffee alone. Of course, you can always dress it up with chocolate sauce if you like.
The coffee mousse recipe is relatively simple. Even if it's your first attempt at making the airy French dessert, it will walk you through the steps of making a delicious mousse. It is slightly different from other mousse recipes because it uses evaporated milk and brown sugar and is stabilized with gelatin.
There is a trick to successfully making the egg custard that is blended with the freshly whipped cream. After heating the evaporated milk and coffee, you'll need to temper the sweetened egg yolks by adding just a portion of the hot coffee milk and mixing that before combining it with the rest of the hot milk. Pour slowly both times because this key step gradually heats the eggs and prevents curdling, which could create an unappetizingly chunky mousse.
Since coffee is the only flavoring, make sure it's good and strong. Brew coffee with freshly ground beans and choose a brewing method, such as a French press or pour-over, that produces a richer, more flavorful cup than a standard drip brewing machine.
2 cups evaporated milk
2/3 cup strong coffee
3 large egg yolks
2/3 cup brown sugar, packed
1 (0.25-ounce) envelope unflavored gelatin, softened in 3 tablespoons cold water
1 1/2 cups heavy cream
Gather the ingredients.
In a medium saucepan, combine the evaporated milk and coffee. Cook over low heat, stirring occasionally until it just starts steaming.
In a separate bowl, whisk together the egg yolks and brown sugar.
Add 1/2 cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined.
Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 F on a digital candy thermometer.
Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.
Beat the heavy cream in a separate bowl until stiff peaks form.
Thoroughly stir 1/2 cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream and no marbling shows. Serve the mousse chilled.