Coffee Mousse

Makes 6 servings

Nothing it too good to be true… Unless it involves blending together coffee and dessert. Traditionally, Mediterranean desserts are served with coffee. This recipe saves you the extra step and mixes the coffee right into the dessert! Whenever I have leftovers of Coffee Mousse; I treat myself to a post-breakfast dessert. It’s the right amount of sweet to brighten my morning.

INGREDIENTS

2 cups whipping cream
2 egg yolks
½ cup white sugar
1 tbsp. espresso powder

INSTRUCTIONS

1. Place a bowl onto a baking tray. Pour hot water to reach halfway up the side of the bowl, creating a Bain-Marie. Add egg yolks and sugar in the bowl, whisking in the heat for 3 minutes. Do not leave the eggs unattended as they will be overcooked.
2. Add espresso powder and ¼ cup of the whipping cream into the egg yolks and continue whisking until the mixture thickens.
3. Remove from the heat and place in the fridge to cool for 1 hour.
4. In a stand mixer, whip the cream until firm peaks form.
5. Add the espresso base mix and continue beating until incorporated and fluffy, and stiff peaks form.
6. Divide the mixture into 6 cups or glasses. Set in the fridge another 2 hours. Serve, once cooled completely.

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here