🧾 Ingredients (for 2–3 servings)
- 100 g of liquid cream
- 10 g of instant coffee
- 100 g of white chocolate
- 120 g of whipped cream
Optional garnish: unsweetened cocoa powder, chocolate chips, or coffee beans.
👩🍳 Procedure
- Prepare the coffee ganache
- In a small saucepan, heat the liquid cream until it almost boils.
- Meanwhile, place the chopped white chocolate and instant coffee in a bowl.
- Pour over the hot cream and let it rest for 1 minute.
- Mix
- Use an immersion blender or whisk to blend until smooth and glossy .
- Let it cool slightly and then transfer it to the refrigerator for 30 minutes to allow the ganache to thicken.
- Whip the cream
- In a separate bowl, whip the cold cream until soft peaks form .
- Combine the two preparations
- When the coffee ganache is cold but still soft, gently fold it into the whipped cream a little at a time , using slow movements from the bottom up so as not to deflate it.
- Serve
- Pour or measure the mousse into glasses or ramekins.
- Leave in the refrigerator until ready to serve.
- Sprinkle with bitter cocoa, chocolate chips , or coffee beans to decorate.
📝 Tips and variations
- More coffee: Add an extra teaspoon of instant coffee for a more intense flavor.
- Cream Substitution: You can use non-dairy whipped cream for a vegan version.
- Storage: Cover the glasses with cling film and store in the refrigerator for up to 2 days .
- Freezing: Can be frozen for up to 1 month, but the texture may become slightly grainy; thaw in the refrigerator overnight.
If you’d like, I can also make a mini-portion buffet version, ready in 5 minutes, perfect for parties or sweet appetizers. Want me to do that?
