Easy Coffee Mousse

4.61 from 23 votes

This super easy coffee mousse is creamy and delicious. With just 4 ingredients it's the perfect make ahead dinner party dessert.

Prep Time5

Cook Time5

Additional Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Place the egg yolks and sugar in a double boiler (see note 2). Whisk over a gentle heat for 3 minutes.
Add 1/4 cup of heavy cream and espresso powder to the saucepan with the egg mixture and continue whisking until thickened and powder is dissolved.
Remove the mixture from the heat and place in the refrigerator to cool for around 30 minutes.
In a separate large bowl, whip the extra cold heavy cream with an electric mixer or whisk until stiff peaks form.
Add the cooled espresso mixture to the whipped cream and continue beating until incorporated and fluffy.
Divide the mixture between 6 small individual serving glasses, mugs or ramekins.
Serve immediately or return to the refrigerator to cool and firm up a little more until needed.

Espresso powder is fine water soluble granules. It's not the same as ground coffee - which will not dissolve in your mixture. If you can't find espresso powder in the grocery store, substitute instant coffee granules.
A double boiler is two pots that sit atop each other, and use steam from the boiling water in the bottom pot to gently heat the ingredients in the top pot. You can also use a bowl resting over a saucepan.
This simple coffee dessert can be made ahead of time and will keep in the refrigerator for up to 4 days. Ensure you tightly cover each mousse cup.
This recipe will fill 6 small cups or glasses.