French Vanilla Coffee Mousse
Indulge in the luxurious, creamy decadence of French Vanilla Coffee Mousse, a dessert that seamlessly blends the bold richness of coffee with the velvety essence of French vanilla. This no-bake treat features layers of whipped heavy cream, aromatic instant coffee, and a hint of sweetness, delicately stabilized with gelatin for a cloud-like texture. Folded with airy egg whites, this mousse achieves a light yet satisfying consistency that will captivate your taste buds. With just 20 minutes of prep time, this elegant dessert is perfect for dinner parties or a special treat at home. Serve it chilled in elegant glasses, topped with whipped cream, chocolate shavings, or coffee beans for a stunning presentation. Whether you're a coffee lover or just seeking an indulgent dessert, this French Vanilla Coffee Mousse is sure to impress with its gourmet flair and irresistible flavor.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 tablespoon Instant coffee granules
- 2 teaspoons French vanilla extract
- 0.333 cup White sugar
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 2 large Egg whites
- 0.125 teaspoon Salt
- Optional toppings: whipped cream, chocolate shavings, or coffee beans
Instructions
Chill a large mixing bowl and whisk attachments in the freezer for 15 minutes to prepare for whipping the cream.
Dissolve the instant coffee granules in 2 tablespoons of hot water. Stir well until fully mixed, then let cool to room temperature.
In a small microwave-safe bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom.
Microwave the gelatin for about 10 seconds, or until it turns into a clear liquid. Let it cool slightly but do not let it set.
In a chilled mixing bowl, whip the heavy cream, French vanilla extract, and sugar on medium-high speed until soft peaks form. Set aside in the refrigerator while preparing the rest of the mousse.
In a separate clean bowl, beat the egg whites and salt on high speed until stiff peaks form. Ensure the bowl and whisk are free of any grease for best results.
Fold the cooled coffee mixture into the whipped cream gently using a spatula to avoid deflating the cream.
Drizzle the melted gelatin into the whipped cream mixture while folding gently but quickly to evenly distribute.
Carefully fold the beaten egg whites into the coffee cream mixture, one-third at a time, until fully incorporated. Be careful not to overmix.
Divide the mousse evenly into serving glasses or ramekins, smoothing the tops if necessary.
Chill in the refrigerator for at least 4 hours (or ideally overnight) to set fully.
Before serving, garnish with optional whipped cream, chocolate shavings, or a few whole coffee beans for decoration.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 69.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
