Quick Coffee Mousse Recipe

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Quick Coffee Mousse Recipe
Quick Coffee Mousse Recipe photo by Taste of Home
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Quick Coffee Mousse Recipe

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This delightful dish from Vernette Dechaine of Pittsfield, Maine, will become your go-to recipe when you need a simple but elegant dessert “Its texture is light as a cloud, and the taste is perfect for coffee lovers,” she says.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 teaspoon instant coffee granules
  • 2 tablespoons boiling water
  • 1 teaspoon sugar
  • 1 ice cube
  • 1 cup plus 2 tablespoons whipped topping, divided
  • Additional coffee granules, crushed

Directions

In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; heat over low heat, stirring until gelatin is completely dissolved.
Remove from the heat; stir in sugar. Add ice cube; stir until ice is melted and mixture begins to thicken. Transfer to a bowl; add 1/3 cup whipped topping. Beat until blended. Fold in 2/3 cup whipped topping.
Spoon into two dessert dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules. Yield: 2 servings.
Originally published as Coffee Mousse in Cooking for 2 Spring 2009, p53

Nutritional Facts

1/2 cup: 119 calories, 7g fat (7g saturated fat), 0 cholesterol, 4mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 teaspoon instant coffee granules
  • 2 tablespoons boiling water
  • 1 teaspoon sugar
  • 1 ice cube
  • 1 cup plus 2 tablespoons whipped topping, divided
  • Additional coffee granules, crushed
  1. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; heat over low heat, stirring until gelatin is completely dissolved.
  2. Remove from the heat; stir in sugar. Add ice cube; stir until ice is melted and mixture begins to thicken. Transfer to a bowl; add 1/3 cup whipped topping. Beat until blended. Fold in 2/3 cup whipped topping.
  3. Spoon into two dessert dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules. Yield: 2 servings.
Originally published as Coffee Mousse in Cooking for 2 Spring 2009, p53

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