My Dreamy Velvety Coffee Mousse Recipe So Easy

Instructions:

1. In a saucepan, combine cream, espresso powder, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is simmering gently. Do not boil! Remove from heat and stir in vanilla extract and coffee liqueur (if using).
2. In a mixing bowl, whisk the egg yolks until light and pale yellow. Slowly drizzle the warm coffee cream mixture into the egg yolks, whisking constantly to prevent curdling.
3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 2-3 minutes). Do not boil! Remove from heat and let cool slightly.
4. In a clean, grease-free mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
5. In another mixing bowl, whip the chilled heavy cream with an electric mixer until soft peaks form.
6. Gently fold the whipped egg whites into the slightly cooled coffee yolk mixture in two additions, being careful not to deflate the egg whites.
7. Gently fold the whipped cream into the mixture until just combined. Again, be careful not to overmix.
8. Divide the mousse mixture into serving glasses or bowls. Cover with plastic wrap, pressing it gently against the surface of the mousse to prevent a skin from forming. Chill in the refrigerator for at least 1 hour, or preferably longer, to allow the mousse to set properly.
9. Before serving, garnish with chocolate shavings, cocoa powder, or coffee beans, as desired.