Reviews Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 0 1 star values: 1
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Gallery Espresso Mousse Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Ingredients Ingredient Checklist 1/2 teaspoon unflavored powdered gelatin (from one 1/4-ounce packet) 4 large egg yolks 1/4 cup granulated sugar Fine salt 2 1/2 cups cold heavy cream 2 tablespoons instant espresso powder 1 tablespoon confectioners’ sugar Unsweetened cocoa powder (optional)
Cook’s Notes Bring It!Make the mousse up to a day ahead. Take heavy cream in a jar to whisk up at the party. A shaker makes cocoa powder a cinch to sprinkle.
Gallery Espresso Mousse
Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Gallery
Espresso Mousse
Espresso Mousse
Espresso Mousse
Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 6
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 6
6
Ingredients
Ingredients
- 1/2 teaspoon unflavored powdered gelatin (from one 1/4-ounce packet) 4 large egg yolks 1/4 cup granulated sugar Fine salt 2 1/2 cups cold heavy cream 2 tablespoons instant espresso powder 1 tablespoon confectioners’ sugar Unsweetened cocoa powder (optional)
Directions
In a small bowl, sprinkle gelatin over 2 tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale, about 1 minute.
In a small saucepan, heat 1 cup cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.
In a large bowl, using an electric mixer, beat 1 cup cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-ounce containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 cup cream and confectioners’ sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.
Cook’s Notes Bring It!Make the mousse up to a day ahead. Take heavy cream in a jar to whisk up at the party. A shaker makes cocoa powder a cinch to sprinkle.
Cook’s Notes
Bring It!Make the mousse up to a day ahead. Take heavy cream in a jar to whisk up at the party. A shaker makes cocoa powder a cinch to sprinkle.
Reviews
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 18 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 0 1 star values: 1
Add Rating & Review
18 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 0 1 star values: 1
18 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 0 1 star values: 1
18 Ratings 5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 0 1 star values: 1
5 star values: 4 4 star values: 7 3 star values: 6 2 star values: 0 1 star values: 1
All Reviews for Espresso Mousse
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Espresso Mousse
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
