Coffee Mousse (3-Ingredient Recipe)

Ingredients You Will Need

To make this coffee mousse, you’ll only need the following three ingredients (for 6 servings):

• Heavy Cream – 16 fl oz (2 cups, 470 ml) heavy whipping cream (or double cream)
• Condensed Milk – 1/2 cup (120 ml) condensed milk
• Instant Espresso (or instant coffee*) – 3 tbsp instant espresso (or see notes below for instant coffee)

Optional toppings: toasted almond flakes (or other nuts), chocolate sprinkles or shaved chocolate.

Note: I used the Nescafé Instant Espresso (pictured above for reference only; not sponsored). You can see the texture of the instant espresso is quite fine so it’s very concentrated. If you’re using instant coffee instead (which has larger granules so less concentration when measured by tablespoons), double the amount (for this recipe, if using instant coffee with large granules, use 6 tbsp (for six servings noted above) or 1 tbsp per serving.

Note per mousse serving (if you only want to make one mousse instead of six): 1/2 tbsp instant espresso (or 1 tbsp of instant coffee), 4 tsp of condensed milk, 1/3 cup of heavy (whipping) cream/double cream.

Step 1. Combine the instant espresso powder with the condensed milk. Set it aside for now so that the instant espresso dissolves in the condensed milk.

Step 2. Using a hand mixer or stand mixer, whip the heavy whipping cream to stiff peaks.

Step 3. Beat the condensed milk and espresso powder for about a minute with the hand mixer to make sure the espresso is dissolved and there are no lumps.

Step 4. Fold 1/3 of the whipped cream into the espresso-condensed milk mixture with a silicone spatula. Then, fold another 1/3 carefully. Finally, fold the last third, gently folding with the spatula so as not to knock the air out of the whipped cream.

Step 5. Transfer into serving glasses or containers and refrigerate overnight until the mousse is set. You can go for cocktail glasses, dessert glasses, or ramekins, depending on what you have at home and what you’d prefer. I’ve used all three for reference so you can choose which serving container you’d prefer.

Finally, for an optional finishing touch, serve the mousse with toasted almond flakes and/or chocolate sprinkles. The nuts add a bit of texture to the soft mousse and the chocolate pairs well with coffee.

More Easy Desserts

In addition to the mousses, if you love coffee-flavored desserts try this easy tiramisu with no eggs in the cream, or this affogato with a chocolate twist. You could also serve these chocolate truffles.

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Coffee Mousse (3-Ingredients)

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Prep Time: 10 minutes minutes

Refrigerating Time: 4 hours hours

Servings: 6

Ingredients

• 16 fl oz heavy whipping cream 2 cups, 470 ml (or double cream)
• 1/2 cup condensed milk 120 ml
• 3 tbsp instant espresso or see notes below for instant coffee

Instructions

• Combine the instant espresso powder with the condensed milk. Set it aside for now so that the instant espresso dissolves in the condensed milk.
• Using a hand mixer or stand mixer, whip the heavy whipping cream to stiff peaks.
• Beat the condensed milk and espresso powder for about a minute with the hand mixer to make sure the espresso is dissolved and there are no lumps.
• Fold 1/3 of the whipped cream into the espresso-condensed milk mixture with a silicone spatula. Then, fold another 1/3 carefully. Finally, fold the last third, gently folding with the spatula so as not to knock the air out of the whipped cream.
• Transfer into serving glasses or containers and refrigerate until the mousse is set (preferably overnight but for at least four hours). You can go for cocktail glasses, dessert glasses, or ramekins, depending on what you have at home and what you’d prefer.
• Finally, for an optional finishing touch, serve the mousse with toasted almond flakes and/or chocolate sprinkles. The nuts add a bit of texture to the soft mousse and the chocolate pairs well with coffee.

Notes

Note 1: For optional toppings, you can use toasted almond flakes (or other nuts), chocolate sprinkles, or shaved chocolate.

Note 2: I used the Nescafé Instant Espresso (pictured in the article for reference only; not sponsored). You can see the texture of the instant espresso is quite fine so it’s very concentrated. If you’re using instant coffee instead (which has larger granules so less concentration when measured by tablespoons), double the amount (for this recipe, if using instant coffee with large granules, use 6 tbsp (for six servings noted above) or 1 tbsp per serving.

Note 3: Recipe ratios per serving (if you only want to make one mousse instead of six): 1/2 tbsp instant espresso (or 1 tbsp of instant coffee), 4 tsp of condensed milk, 1/3 cup of heavy (whipping) cream/double cream. If making only one serving, you can also use a whisk to whip the cream and beat the coffee-condensed milk mixture as the amounts are quite small.