Coffee Mousse Recipe: How to Make Coffee Mousse

For the chocolate coffee ganache:

• 8 ounces chocolate, chopped (dark chocolate, semi-sweet chocolate, or white chocolate)
• 8 ounces heavy cream
• 2 tablespoons instant espresso powder

For the whipped cream and assembly:

• 8 punches heavy cream, chilled
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings, to garnish (optional)
• Cocoa powder, to garnish (optional)

Note: The total time does not include 4 hours and 10 minutes of inactive time.

Make the chocolate coffee ganache:

1. 1

   Place the chocolate in a large bowl.

2. 2

   In a small saucepan over medium heat, heat the heavy cream and instant espresso powder until small bubbles form around the edges, about 7 minutes.

3. 3

   Pour the hot cream and coffee mixture over the chocolate.

4. 4

   Let the mixture sit until the hot cream melts the chocolate, about 3 minutes.

5. 5

   Using a whisk or wooden spoon, stir the ganache until the chocolate melts completely and the mixture is smooth.

6. 6

   Cool the ganache to room temperature, about 10 minutes.

Make the whipped cream and assemble the mousse:

1. 1

   In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with another electric mixer, whisk together the cold heavy cream, powdered sugar, and vanilla extract.

2. 2

   Whip the heavy cream until stiff peaks form, about 5 minutes.

3. 3

   Working in 3 batches, fold the whipped cream into the chocolate coffee ganache with a rubber spatula until no white streaks remain.

4. 4

   Portion the mousse into individual serving cups or leave it in a large bowl.

5. 5

   Chill the mousse for a minimum of 4 hours.

6. 6

   Garnish the coffee chocolate mousse with chocolate shavings or cocoa powder, if desired.

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