Calories
255 kcal
Protein
13 g
Fat
5.7 g
Carbohydrates
18 g
In a large bowl, pour the whipped cream and sugar. Whip the cream and sugar together until stiff peaks form. It usually takes around 5 minutes.
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In a separate bowl, mix the instant coffee, vanilla extract, and cocoa powder together until combined.
Gently fold the coffee mixture into the whipped cream, stirring until fully incorporated.
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Pour the mixtures into four separate dishes. Before serving, refrigerate the mousse for around 4 hours. Top the dessert with a few chocolate drops to give it a sweeter taste.
Whip the cream properly. Make sure to whip the cream until it holds soft peaks, as this will give the mousse its light and airy texture. Over-whipping the cream will make it difficult to fold into the coffee mixture, resulting in a dense and heavy mousse.
Chill the mousse thoroughly. Chilling the dessert for several hours or overnight will allow the flavors to develop and the texture to set. Serve the mousse cold for the best results.
Bon Appetit!
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