Coffee Mousse (Print Version)

# Ingredients:

01 - 1 tablespoon instant coffee granules (4 teaspoons)
02 - ¼ cup water
03 - ¾ cup caster sugar or white granulated sugar
04 - ½ teaspoon powdered gelatine
05 - 1 teaspoon vanilla extract
06 - 1 ½ cups cold whipping cream
07 - Cocoa powder or chocolate shavings for garnish

# Instructions:

01 - Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly until the gelatine is fully dissolved. Use a silicone or rubber spatula to help incorporate any undissolved bits against the side of the pan. Do not allow the mixture to boil.
02 - Add the coffee granules and sugar to the saucepan and continue stirring until the sugar is completely dissolved. Maintain low heat and do not allow the mixture to boil.
03 - Transfer the coffee mixture to a large mixing bowl and refrigerate for 15-20 minutes until cooler than room temperature. The mixture should reach a thick syrup consistency but not set to a jelly.
04 - Once the coffee syrup has cooled, pour the cold cream into a separate large bowl and beat with an electric mixer to firm peaks. Be careful not to overwhip - stop when peaks hold their shape but remain smooth and glossy.
05 - Stir the vanilla extract into the cooled coffee syrup.
06 - Add one quarter of the whipped cream to the coffee syrup and stir gently to loosen the mixture.
07 - Add another quarter of the whipped cream and switch to a folding motion. Gently fold until just combined, lifting from the bottom and folding over the top to preserve air bubbles.
08 - Repeat folding twice more with the remaining cream. The finished mousse should be light and fluffy, holding its shape without settling.
09 - Divide the mousse evenly between small dessert glasses and refrigerate for at least 2 hours or overnight.
10 - Before serving, garnish with chocolate shavings or a light dusting of cocoa powder.

# Notes:

01 - For a more intense coffee flavor, you can increase the instant coffee to 4 teaspoons.
02 - Ensure cream is very cold before whipping for best volume.

Back