Quick coffee mousse, recipe for very coffee growers


Today on twitter is the #diadelcafé and for this reason I have prepared this quick recipe for coffee mousse. With the little time it takes to get it ready, there is no valid excuse for not doing it.

I whipped the mousse by hand and it was separated into two different textures, top more frothy and bottom more concentrated, which when mixed to eat it gives it a delicious flavor. So that my children could try it I used decaffeinated coffee.


For 6 people
  • Gelatin in sheets 3
  • Strong coffee (drink) 200 ml
  • Sugar 220 g
  • Egg white 3
  • Liquid whipping cream 200 ml

How to make quick coffee mousse

Difficulty: Easy
  • Total time 30 m
  • Elaboration 25 m
  • Cooking 5m
  • Repose 3 h

We start the mousse by hydrating the gelatin sheets in a little water. Afterwards, we mix the coffee with the sugar, beating well, we reserve it. Next, we beat the whites until stiff and, apart, we also beat the cream until it was well mounted.

We drain the gelatin and put it in a saucepan with a few tablespoons of the coffee mixture, just enough so that when you put the saucepan on the fire, the gelatin dissolves and mixes with the liquid. It is not necessary to boil the mixture, just melt the gelatin.

In a bowl we mix the coffee and sugar mixture with the gelatin. Add the whipped cream, stirring carefully until everything is integrated. Finally, we add the whites to the point of snow, making enveloping movements with a spatula until everything is integrated.

We divide the mousse into glasses and let them cool in the fridge so that they set well. Before serving, sprinkle each glass with a little grated chocolate.

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