No-Bake Melting Coffee Mousse, Creamy Like Café-Style

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• 2 tbsp black instant coffee (espresso/americano powder)
• 3 tbsp hot water
• 300 ml cold heavy whipping cream
• 60 grams powdered sugar
• 100 grams white chocolate, finely chopped
• 100 grams cream cheese, room temperature
• 1 tbsp unflavored powdered gelatin
• 3 tbsp cold water, for blooming the gelatin
• 80 grams chocolate cookies, roughly crushed
• 1 tsp unsweetened cocoa powder, for dusting
• 6 whole coffee beans, for garnish (optional)

👩‍🍳 Instructions

1. 1 Dissolve the instant coffee in the hot water, stirring well until it forms a thick coffee paste. Set aside until it reaches room temperature.
2. 2 Sprinkle the powdered gelatin over the cold water, stir briefly, and let sit for 5 minutes until it blooms (swells up). Warm it briefly over low heat or in the microwave for 10-15 seconds until it turns clear and liquid — do not let it boil. Set aside.
3. 3 Melt the white chocolate using a double boiler over hot water, stirring until smooth and glossy. Remove from heat and let cool until just lukewarm.
4. 4 Beat the cream cheese with a mixer on medium speed for 1-2 minutes until smooth and lump-free. Add the melted white chocolate and coffee paste, then beat again until well combined and smooth.
5. 5 Pour the liquid gelatin into the cream cheese mixture a little at a time, beating continuously so it doesn't clump. Set aside.
6. 6 In a separate bowl, whip the cold whipping cream with the powdered sugar using a mixer on high speed for 3-4 minutes until soft peaks form (thick but still soft, forming peaks that gently droop when the whisk is lifted).
7. 7 Gradually add the cream cheese-coffee mixture into the whipped cream, gently folding with a spatula from the bottom up to preserve as much air as possible, until the mousse mixture is evenly combined and a uniform light brown color.
8. 8 Prepare small serving glasses and place 1-2 tbsp of crushed chocolate cookies at the bottom of each glass as a base, flattening it with a spoon.
9. 9 Pour the coffee mousse mixture over the cookie base until the glass is nearly full, then gently tap the glasses on the counter so the surface is even and any air bubbles are released.
10. 10 Cover with plastic wrap and refrigerate for at least 4 hours or overnight, until the mousse is fully set and has a firm yet soft texture when touched.
11. 11 Before serving, dust the surface of the mousse with cocoa powder using a fine sieve, and garnish with whole coffee beans on top. Serve chilled.

💡 Tips

📊 Nutrition Facts / serving

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