Coffee Mousse

Ingredients:

3 eggs, yolks and whites separated

100 g caster sugar (½ cup)

1 tbsp coffee extract or 2 tsp instant coffee dissolved in 1 tbsp hot water

200 ml full-fat whipping cream, very cold (¾ cup)

1 pinch salt

Chocolate shavings or cocoa powder for decoration (optional)

Instructions:

Prepare the egg yolks:

In a bowl, whisk the egg yolks with the sugar until the mixture becomes pale and frothy.

Add the coffee extract or dissolved coffee and mix well.

Whip the cream:

In a cold bowl, whip the whole liquid cream until you obtain a firm whipped cream. Reserve in the refrigerator.

Whip the egg whites:

In another bowl, whip the egg whites until stiff with a pinch of salt.

Incorporate the whipped cream and egg whites:

Gently fold the whipped cream into the egg yolk and coffee mixture using a spatula.

Then, fold in the egg whites in three batches, mixing gently to maintain aeration.

Refrigerate:

Distribute the mousse into verrines or ramekins. Cover and refrigerate for at least 4 hours, or until the mousse is set.

Decorate and serve:

Before serving, sprinkle with cocoa powder or add chocolate shavings on top. Serve chilled and enjoy this delicately coffee-flavored mousse!

Prep Time: 20 minutes

Chilling Time: 4 hours

Total Time: ~4 hours 20 minutes

Servings: 4-6