Coffee Mousse

Name: Coffee Mousse
Prep time: 26 min
Cook time: 5 min
Total time: 2 h 31 min
Cuisine: French
Ingredients: 120 ml Espresso, freshly brewed; 600 ml Cream, cold; 10 g Gelatin, powdered; 90 g Sugar; 50 ml Water, cold

Coffee Mousse · ready in 2 h 31 min · 8 servings · 305 kcal per serving · easy · 5 ingredients

A light French style coffee mousse with deep espresso aroma, softly whipped cream, and a clean chilled finish for an elegant prepared ahead dessert.

Prep: 26 min
Cook: 5 min
Total: 2 h 31 min
Serves: 8
kcal: 305
Difficulty: easy

French Desserts Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

120 mlEspresso, freshly brewed
600 mlCream, cold
10 gGelatin, powdered
90 gSugar
50 mlWater, cold

Equipment

stovetop, refrigerator, measuring jug, small saucepan, mixing bowl, small bowl, whisk, spatula, spoon, serving glass, cover, dessert spoon

Instructions

Mise En Place
Gather espresso, cream, gelatin, sugar, and water; measure them accurately and set out a saucepan, bowls, whisk, spatula, and serving glasses. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Bloom Gelatin
Sprinkle gelatin over cold water in a small bowl and let it bloom undisturbed until the granules swell and the surface looks spongy. · 5 min
What to look for: Gelatin looks hydrated and spongy with no dry powder on top.
Warm Coffee Base
Heat espresso and sugar in a small saucepan over low heat until steaming and fully dissolved, keeping the liquid below a simmer. · 3 min
What to look for: The espresso is glossy and the sugar has disappeared.
Dissolve Gelatin
Stir bloomed gelatin into the hot espresso until completely melted, then transfer the coffee base to a clean bowl. · 2 min
What to look for: The coffee base is smooth with no visible gelatin pieces.
Cool Coffee Base
Cool the coffee base at room temperature, stirring once or twice, until it feels cool but has not started to set. · 8 min
What to look for: The mixture flows easily and is no longer warm to the touch.
Whip Cream
Whip cold cream in a chilled bowl until soft peaks form and the cream holds gentle waves without turning grainy. · 4 min
What to look for: Soft peaks slump slightly when the whisk is lifted.
Fold Mousse
Fold one third of the whipped cream into the coffee base, then fold in the rest gently until the mousse is evenly colored. · 3 min
What to look for: The mousse is pale coffee colored, airy, and streak free.
Chill To Set
Spoon the mousse into serving glasses, cover, and chill until softly set and cold throughout. · 2 h
What to look for: The mousse holds its shape with a slight wobble.
Serve Chilled
Serve the coffee mousse straight from the refrigerator while the texture is airy, cool, and softly spoonable. · 1 min
What to look for: Each glass is cold with a smooth set surface.

Nutrition (per serving)

kcal	305
Protein	3 g
Carbohydrates	13 g
of which sugars	13 g
Fat	27 g
of which saturated	17 g
Fibre	0 g
Sodium	26 mg

Nutri-ScoreD

Allergens

Contains: milk

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended
Do not reheat; keep chilled and serve directly from the refrigerator.

Ingredient substitutions

Cream

Milk: Use only if a softer set is acceptable, since milk will not whip like cream.

Water

Milk: Use cold milk to bloom the gelatin for a slightly richer mousse.