Coffee Mousse

Coffee mousse
Oxana Denezhkina / Getty Images
Prep: 10 mins
Cook: 30 mins
Chill: 2 hrs
Total: 2 hrs 40 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
244 Calories
12g Fat
25g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 244
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 35%
Cholesterol 113mg 38%
Sodium 111mg 5%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 0%
Protein 10g
Calcium 203mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This coffee mousse recipe is a deliciously sophisticated dessert perfect for the end of a candlelight dinner for two. It's great for both chocolate-lovers and those not so fond of the treat, as it can be dressed up with chocolate sauce or served alone in all its coffee-flavored glory.


  • 2 cups evaporated milk
  • 2/3 cup strong coffee
  • 2/3 cup brown sugar
  • 3 egg yolks
  • 1 envelope unflavored gelatin (softened in 3 tablespoons cold water)
  • 1 1/2 cups heavy cream

Steps to Make It

  1. 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.

  2. 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.

  3. Beat the 1 1/2 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ 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.

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