Ingredients:

  • 2 tbsp (12g) instant coffee powder
  • 2 tbsp (30ml) boiling water
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/3 cup (40g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (0.5g) fine sea salt

Instructions:

  1. Combine the instant coffee and boiling water in a small bowl. Stir vigorously until the granules are completely dissolved and the liquid is a dark, glossy syrup. Note: Let this cool completely to room temperature so it doesn't melt the cream.
  2. Pour the cold heavy cream, powdered sugar, vanilla, and salt into a chilled mixing bowl. Beat on medium high speed until soft peaks form (the cream should hold its shape but the tip should curl over when you lift the whisk).
  3. Slowly drizzle the cooled coffee concentrate into the whipped cream. Using a spatula, gently fold the mixture using a 'cut and lift' motion until the color is a uniform mahogany. Note: Stop as soon as the color is even to avoid over mixing.
  4. Spoon the mixture into dessert glasses.
  5. Refrigerate for at least 2 hours until the mousse feels set and stable to the touch.