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Coffee Mousse with Cream Cheese and Cocoa Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Coffee Mousse is a light and creamy dessert that combines the rich flavors of espresso with smooth cream cheese and whipped cream. It’s easy to prepare, requiring no baking, and is perfect for coffee lovers who want an elegant, flavorful treat. Garnished with cocoa powder or chocolate shavings, this mousse makes a delightful end to any meal.

Ingredients

Ingredients

  • 1 tablespoon instant espresso powder or instant coffee
  • 1 tablespoon hot water
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup powdered sugar
  • 4 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • Cocoa powder or chocolate shavings for garnish (optional)

Instructions

  1. Dissolve the Coffee: In a small bowl, dissolve the instant espresso powder or instant coffee in the hot water. Stir well and set aside to cool slightly to avoid melting the whipped cream later.
  2. Whip the Cream: In a large bowl, use an electric mixer to beat the chilled heavy whipping cream together with the powdered sugar until soft peaks form. Be careful not to overbeat to avoid turning it into butter. Set aside.
  3. Make the Mousse Base: In another bowl, beat the softened cream cheese until smooth and creamy. Add the cooled dissolved coffee mixture and vanilla extract, mixing thoroughly until well combined and smooth.
  4. Fold in Whipped Cream: Gently fold the whipped cream into the coffee and cream cheese mixture using a spatula. Incorporate thoroughly but gently to maintain the airy texture of the mousse.
  5. Chill and Serve: Spoon the mousse into serving cups or glasses. Refrigerate for at least 1 hour to allow the mousse to set properly. Before serving, garnish with cocoa powder or chocolate shavings if desired for an elegant touch.

Notes

  • Use chilled heavy cream for best whipping results.
  • Do not overmix when folding the whipped cream to keep the mousse light and airy.
  • You can substitute cream cheese with mascarpone for a different flavor profile.
  • For a stronger coffee taste, increase instant espresso powder to 1.5 tablespoons.
  • The mousse can be prepared up to a day ahead and refrigerated.

Find it online: https://slsrecipes.com/coffee-mousse-with-cream-cheese-and-cocoa-recipe/