Espresso Mousse

Name: Espresso Mousse
Prep time: 15 min
Total time: 45 min
Ingredients: 0.5 teaspoon unflavored powdered gelatin (from one ¼-ounce packet); 4 large egg yolks; 0.25 cup granulated sugar; Fine salt; 2.5 cups cold heavy cream; 2 tablespoons instant espresso powder; 1 tablespoon confectioners' sugar; Unsweetened cocoa powder (optional)

3.7

(18)

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By

Martha Stewart

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

45 mins

Servings:

6

This rich dessert is an impressive way to end a dinner party. Jars are a fun way to tote and serve the mousse, but you can use custard cups, ramekins, or even teacups instead.

Ingredients

½ teaspoon unflavored powdered gelatin (from one ¼-ounce packet)
4 large egg yolks
¼ cup granulated sugar
Fine salt
2 ½ cups cold heavy cream
2 tablespoons instant espresso powder
1 tablespoon confectioners' sugar
Unsweetened cocoa powder (optional)

Directions

In a small bowl, sprinkle gelatin over 2 tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale, about 1 minute.
In a small saucepan, heat 1 cup cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.
In a large bowl, using an electric mixer, beat 1 cup cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-ounce containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 cup cream and confectioners' sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.