Name: Coffee Mousse Cups
Prep time: 15 min
Cook time: PT-488557H10M30S
Total time: PT-488557H10M30S
Cuisine: French / International
Ingredients: 40 g caster sugar; 4 eggs (yolks and whites separated); 200 ml heavy cream; 3 tbsp instant coffee powder (or espresso powder); 1 tbsp unsweetened cacao powder (optional); 1 tsp gelatine powder (rehydrated in ~3 tsp water); Extra coffee + cacao powder mixture for dusting

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Light and airy, this coffee mousse is the perfect individual dessert for any occasion. Served in elegant cups and delicately flavored with espresso and cream, each bite melts on the tongue with a rich but subtle sweetness. It’s a no-bake treat that feels fancy without being fussy. Coffee Mousse Cups

Why You’ll Love This Recipe

I love how this mousse turns simple ingredients into something truly luxurious. The whipped egg whites make it incredibly light, while the heavy cream and espresso bring richness and depth. It sets beautifully in cups, making it ideal for dinner parties or when I want a make-ahead dessert that impresses. I also like that I can adjust the sweetness and intensity of the coffee flavor depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

40 g caster sugar
4 eggs (yolks and whites separated)
200 ml heavy cream
3 tbsp instant coffee powder (or espresso powder)
1 tbsp unsweetened cacao powder (optional)
1 tsp gelatine powder (rehydrated in ~3 tsp water)
Extra coffee + cacao powder mixture for dusting

Directions

I start by separating the eggs into yolks and whites.
I sprinkle the gelatine over cold water and let it bloom while I prepare the cream mixture.
In a saucepan, I gently heat the heavy cream with instant coffee and optional cacao powder, stirring until fully dissolved. I make sure not to let it boil.
While that warms, I whisk the egg yolks and sugar together until they’re pale and slightly thickened.
I slowly pour the warm coffee-cream into the yolks, whisking constantly to temper them. Then I return the mixture to low heat, stirring until it thickens just slightly.
I remove it from heat and stir in the bloomed gelatine until fully dissolved.
I let the custard cool to room temperature.
Meanwhile, I whip the egg whites to stiff peaks.
Once the custard is cool, I fold the whipped egg whites into it in batches, being careful not to deflate the mixture.
I divide the mousse into individual serving cups, cover them, and refrigerate for at least 2 hours until set.
Just before serving, I dust each cup with a mix of coffee and cacao powder.

Servings and Timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes (plus cooling and chilling)
Total Time: About 2 hours 20 minutes

Variations

I sometimes leave out the cacao powder for a purer coffee flavor. If I want something a bit more decadent, I’ll layer the mousse with chocolate ganache or top it with whipped cream. Flavored liqueurs like Kahlúa or Baileys can be added to the cream mixture for an adult twist. For extra texture, I like to sprinkle crushed biscotti or chocolate shavings on top.

Storage/Reheating

I keep the mousse refrigerated and tightly covered. It’s best enjoyed within 2–3 days. Since it contains whipped egg whites, I don’t recommend freezing it—the texture changes too much once thawed. Reheating isn’t necessary or recommended, as it’s meant to be served chilled.

FAQs

What kind of coffee should I use for this mousse?

I use instant coffee or espresso powder because they dissolve easily in the cream and provide a strong, concentrated flavor. Freshly brewed espresso isn’t recommended since it would add too much liquid.

Can I make this recipe without gelatine?

Yes, but the mousse will be much softer and may not set as firmly. If I want a vegetarian version, I sometimes use agar-agar in place of gelatine, adjusting the quantity according to package instructions.

Is it safe to eat raw egg whites in this recipe?

If I’m concerned about food safety, I use pasteurized eggs or make a cooked meringue by heating the egg whites and sugar over a water bath before whipping. This way, I reduce the risk without compromising the texture.

Can I make this ahead of time?

Absolutely. I usually prepare the mousse the night before I plan to serve it. It needs at least 2 hours to chill and set, but it holds up well for a couple of days in the fridge.

How can I make this mousse sweeter or less bitter?

If my coffee is very strong or I prefer a sweeter dessert, I simply increase the sugar a bit. Tasting the coffee-cream mixture before combining it with the yolks helps me adjust it to my liking.

Conclusion

This coffee mousse is one of my favorite no-bake desserts when I want something elegant yet effortless. With its creamy texture and deep coffee flavor, it’s a perfect end to any meal. Whether I serve it for guests or keep it all to myself, it always feels like a little indulgent moment worth savoring.