Ingredients:
- Heavy cream (whipped for a light, fluffy texture)
- Milk (to temper coffee flavors)
- Strong coffee or espresso (our Kerinci - Indonesia - is perfect for this, freshly brewed and cooled)
- Powdered sugar (for sweetness)
- Dark chocolate (melted for a sweet balance)
Instructions:
- Whip the heavy cream until stiff peaks form.
- Mix milk, brewed coffee, powdered sugar, and melted chocolate in a separate bowl.
- Gently fold whipped cream into the coffee-chocolate mixture until smooth.
- Divide mousse into serving glasses and chill for at least 2 hours.
- Optional: Garnish with coffee beans, cocoa powder, or cinnamon.
- Serve in mugs for a classic coffee experience.
Tips:
- Chill the cream and mixing bowl beforehand for faster whipping.
- Fold in the cream gradually for an airy consistency.
- Add a pinch of salt to enhance chocolate and coffee flavors.
Storage:
- Refrigerate covered servings for up to 2 weeks.
- Freeze in airtight containers for up to 6 months; thaw in the fridge overnight.
Tools:
- Electric mixer for whipping cream.
- Spatula for seamless folding.
- Mixing bowls for cream and coffee-chocolate mixture.
- Serving glasses or bowls for an elegant presentation.
FAQs:
- Can it be made without dairy? Yes, substitute with vegan alternatives.
- Does it taste strongly of coffee? Adjust coffee amounts for a more mocha-like flavor.