Espresso Mousse Cups

Name: Espresso Mousse Cups
Ingredients: 1/4 cup instant espresso coffee; 1/4 cup coffee liqueur; 1 tbsp unflavored gelatin; 2 None eggs, separated; 1/4 cup packed brown sugar; 2 1/2 cups heavy cream; None None Grated chocolate, to decorate

7 ingredients

5 steps

Ingredients

1/4 cup instant espresso coffee
1/4 cup coffee liqueur
1 tbsp unflavored gelatin
2 None eggs, separated
1/4 cup packed brown sugar
2 1/2 cups heavy cream
None None Grated chocolate, to decorate

Directions

1

Place 1/2 cup water, coffee and liqueur in a small saucepan on low heat. Bring to a simmer, stirring to dissolve coffee. Remove from heat. Sprinkle gelatin over top and whisk vigorously to dissolve.
2

Whisk egg yolks and sugar in a large bowl until pale. Gradually add hot coffee mixture, whisking to combine. Let stand to cool.
3

Beat half the cream in a bowl with an electric mixer until soft peaks form. Fold into the coffee mixture.
4

Beat egg whites in a clean bowl with electric mixer until stiff peaks form. Lightly fold into coffee mixture in 2 batches, until just combined. Pour evenly into six 1/2-cup glasses.
5

Refrigerate overnight. Just before serving, beat remaining cream to soft peaks and divide among glasses. Sprinkle with grated chocolate.