Mousses are all about the texture. Get that airy feel right, and you’ve got yourself a decadent dessert that will bring a smile to everyone’s face. Mousses are noble like that.
And although the most famous mousse is the chocolate mousse, you can make one just as delicious with coffee. Really, this one is even better than the chocolate version!
So get your taste buds ready for this incredibly easy to make no-bake coffee mousse!
I lied a little. This mousse does have chocolate because coffee alone is just not enough to substitute chocolate’s unctuous mouthfeel.
To make coffee mouse, you need dark chocolate, and make sure you use real chocolate of the highest quality — the one chocolatiers and bakers use.
We’ll also need heavy whipping cream to give the mousse its bubbles, vanilla extract and instant coffee. I use instant espresso, which is the fancy version of instant coffee — it’s authentic freeze-dried espresso.
I sometimes make an extra-large batch of mousse and pour it over a graham cracker crust in a loaf pan or spring-form pan.
After refrigerating overnight, you get somewhat of a mousse cake or pie that’s immensely satisfying to slice and serve. Try it sometime; I think you’ll love it.
In a microwave-safe bowl, melt the chocolate in ten-second pulses stirring between pulses until glossy and smooth. Mix in the sugar and the instant coffee. Set aside.
Whisk the heavy cream until soft peaks form and incorporate the vanilla.
Fold the whipped cream into the melted chocolate and pour the mixture into a piping bag.
Pipe the mousse into 4 serving glasses. Optionally, garnish with extra whipping cream.