Coffee mousse: 3 recipes + 1 for a delicious summer
With the summer heat, grows the desire to treat yourself to something sweet and delicious, able not only to satisfy your tastebuds, but also give you a dose of energy during the hottest days of the year.
Excellent solutions include creamy iced coffee , delicious frappés or – why not – a delicious coffee mousse, a dessert with a soft, delicate consistency, ideal for enjoying on your own or with others, perhaps after lunch or mid-afternoon.
Are you eager to find out how to make this delicacy?
Let’s look together at three recipes for preparing coffee mousse, also in egg-free and cream-free versions, plus a fourth irresistible version based on chocolate.
The first recipe that we would like to give you uses eggs and cream: follow the method step by step to get your coffee mousse in just a few simple moves.
Ingredients for 4 people
- 6.76 fl oz Filicori Zecchini coffee
- 3 egg yolks
- 8.45 fl oz of fresh cream
- 1.76 oz of sugar
- coffee beans to decorate
- First of all, whip the cold cream, and then place in the fridge.
- In a small pan, put the sugar, the coffee and a handful of coffee beans: bring everything to the boil and continue to simmer for 5 minutes.
- In another container, beat the egg yolks; then gradually pour in the boiling coffee and continue to beat everything vigorously until the mixture has cooled.
- At this point, add the whipped cream previously placed in the fridge and blend in, mixing carefully from the top down
- Divide the mousse you have made into 4 glasses and leave them in the fridge for around four hours; before serving, you can decorate them with meringues.
Coffee mousse without eggs
Are you looking for a recipe that doesn’t use eggs?
This version of the coffee mousse without eggs is for you, and just as delicious as the original thanks to the use of cream and condensed milk.
Ingredients for 6 people
- 1.69 fl oz of concentrated Filicori Zecchini espresso
- 16.91 fl oz of cream for desserts
- 6 oz of condensed milk
- First of all, whip the cream, cold from the fridge.
- Then, in another container, put the condensed milk and the coffee – also cold from the fridge – and mix.
- Once this step is complete, you can pour the mixture obtained into the bowl with the whipped cream.
- Mix everything lightly and delicately to avoid deflating the whipped cream: there’s your mousse, ready to be served!
Coffee mousse without cream
For those of you who prefer a version of coffee mousse without the cream, here is an excellent alternative version which uses Greek yoghurt: now you just have to try it and delight your guests with this mouth-watering dessert!
Ingredients for 4 people
- 1 shot of Filicori Zecchini espresso
- 12.35 oz of Greek yoghurt
- 4 soup spoons of wildflower honey
- 2 egg whites
- 0.35 oz of gelatin leaves
- 1 pinch of salt
- In this first step you need to prepare the gelatin: so you need to immerse the gelatin leaves in cold water in a container for a few minutes so that they become soft.
- In another container, mix together the yoghurt and the honey; then, add the softened gelatin to the mixture. Always remember that after you remove the gelatin leaves from the water, you must squeeze them slightly before adding them to the other ingredients.
- After stirring carefully so that the gelatin dissolves, you can add the coffee to the mixture.
- The next step consists of beating the egg whites and adding a pinch of salt; once the egg whites are ready, you can add them to the yoghurt mixture, folding in from the bottom up to blend in
- Put the prepared mousse into the glasses and leave to rest in the fridge for a mimimim of three hours; then, to give your preparation that extra special touch, we recommend decorating with cocoa powder or coffee beans.
Coffee and chocolate mousse
And here we are with the last version, one which combines chocolate and coffee for a particularly mouth-watering mousse.
Here are all the steps for making it:
Ingredients for 4 people
- 3 teaspoons of ground Filicori Zecchini coffee
- 3.53 oz of 50% cocoa dark chocolate
- 3 whole eggs
- 2 spoons of chopped pistachios
- In a bain-marie, melt the chocolate with the condensed coffee.
- After having separated the egg yolks from the whites, beat the yolks and add the melted chocolate.
- In another container, beat the egg whites until stiff; then add a spoonful of the beaten egg whites to the chocolate mix and stir in to make it softer.
- Once these steps are completed, you can add the rest of the egg whites to the chocolate cream, stirring it all very carefully so as to blend in all the ingredients well.
- The mousse should then be left in the fridge for a few hours before being served; finally, before serving the glasses of mousse, garnish with finely chopped pistachios to give a special touch.
What do you think of the recipes we have suggested?
Have you ever tried making a coffee mousse at home?