By now it’s no secret how much I like mousse–pretty much all flavors of mousse. For this round, I was feeling espresso-y. Okay, if you know me, you’ll know that I almost always feel “espresso-y”–to the tune of 3 – 8 shots of espresso consumed in any given setting, no less than once a day. (I’m currently at 6 shots of espresso and 2 cups of coffee as I write this.) I’m also a fan of having a double espresso with my dessert, regardless of the time of day or night. This Espresso Mousse combines a luscious dessert with a kick of espresso for a decidedly adult dessert. Almost as great as the flavor is how fast this comes together. Combine the ingredients the night before your party and store them in the fridge. Then just whip up the mousse shortly before guests are due to arrive.
What You Need
Equipment
- Stand Mixer OR Hand Mixer and Large Bowl
- Measuring Cups – I like to use one of the plunger-style measuring cups for liquids.
- Measuring Spoons – I like to use the plunger-style measuring spoons for liquids too. (I’m consistent like that. 😛)
- Rubber Scraper
Ingredients
- Heavy Cream
- Powdered Erythritol – You can also use Powdered Monk Fruit Sweetener, but in that case, only use ½ cup.
- Vanilla Extract – I like to include this because I think it rounds out the flavor.
- Espresso Powder – I use 1 tablespoon, which gives it a subtle espresso flavor. Even my non-coffee drinkers like it. However, if you like a stronger coffee flavor, increase it to 1.5 tablespoons.
Getting Started
I wanted to streamline my Day Of Timeline for the associated Whipped Pesto Obsession Dinner Party, so I did the quick prep on this recipe the night before. It’s really so fast to put together that your main “win” from doing it in advance is getting the clean-up done. If you’re like me and make a mess with powdered erythritol EVERY SINGLE TIME, it’s worth it.
To prep this Espresso Mousse in advance, just combine the 2 cups of heavy cream, 1 cup of powdered erythritol, 1 teaspoon of vanilla extract, and 1 tablespoon of espresso powder (or 1.5 tablespoons of espresso powder for a stronger flavor) in a sealable quart container. Put the lid on, give it a good shake to combine everything, and then store it in the fridge until you are ready to make your mousse.
Lori Note: I don’t consider the order critical, but . . . if I’m not pre-mixing everything, I like to get some volume into the heavy cream before adding the powdered erythritol because I find that it prevents me from having a clump of semi-dry erythritol at the bottom of the mixing bowl that I have to stop and scrape up in the middle of whipping.
When you’re ready to whip up your mousse, pour the entire mixture into the stand mixer. Using the whisk attachment, turn it on medium speed. Let it go for about a minute, until you are starting to get some air into the heavy cream, and then turn up the speed. Whisk the mousse until stiff peaks form. Cover and store in the fridge until you are ready to serve it. If I am not prepping the mixture in advance, I typically whip the heavy cream to soft peaks, then add all of the other ingredients, and then finish whipping it to stiff peaks.
For a fun presentation, serve this Espresso Mousse in individual serving cups. Garnish with a dusting of chocolate shavings or whipped cream and a VERY light sprinkle of cinnamon.
Espresso Mousse
Ingredients
- 2 cups Heavy Cream
- 1 cup Powdered Erythritol
- 1 teaspoon Vanilla Extract
- 1 tablespoon Espresso Powder
Instructions
- In a stand mixer (or with a hand mixer), beat 2 cups Heavy Cream until soft peaks form. (See Notes for advanced prep alternative.)2 cups Heavy Cream
- Add in the sifted 1 cup Powdered Erythritol, 1 teaspoon Vanilla Extract, and 1 tablespoon Espresso Powder.1 cup Powdered Erythritol, 1 teaspoon Vanilla Extract, 1 tablespoon Espresso Powder
- Continue beating until stiff peaks form.
- Store in the fridge until ready to serve.
- Spoon into individual serving cups and top with some chocolate shavings or a couple of salted caramel sugar free chocolate chips for something fun.
Equipment
- Measuring Cups
- Measuring Spoons
Notes
- Sweeteners
- If you only have granulated sweetener available, I recommend making this a day in advance and letting it sit in the fridge. This will give the granulated sweetener time to be fully absorbed to avoid a mildly gritty texture.
- If you use Powdered Monk Fruit instead of Powdered Erythritol, only use half as much.
- Advanced Prep Alternative
- Combine all ingredients (heavy cream, powdered erythritol, vanilla extract, and espresso powder in a sealable container. Shake to combine. Then store in the fridge overnight until you’re ready to whip it up.
- Espresso Powder
- If you like a stronger espresso flavor, increase the amount of espresso powder to 1.5 tablespoons. However, I would suggest starting with 1 tablespoon and tasting it to check your preference before increasing the amount.
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