Description
A rich and creamy coffee mousse layered with crunchy biscotti crumbs and a hint of cocoa, perfect for a sophisticated dessert that requires no baking and is quick to prepare.
Ingredients
Coffee Mousse
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 tbsp instant espresso dissolved in 1 tbsp hot water
- ½ tsp vanilla extract
- 1 tsp gelatin bloomed in 1 tbsp cold water
Topping
- ½ cup crushed biscotti
- ½ tbsp cocoa powder (optional)
Instructions
- Whip the Cream: In a mixing bowl, whip together the heavy cream and powdered sugar until soft peaks form, creating a smooth and airy base for the mousse.
- Add Coffee and Vanilla: Gently stir in the dissolved instant espresso and vanilla extract into the whipped cream, blending the flavors evenly throughout the mixture.
- Incorporate Gelatin: Melt the bloomed gelatin either in a microwave briefly or over a warm water bath, then gently fold it into the coffee cream mixture to help set the mousse.
- Chill the Mousse: Cover the bowl and refrigerate the mixture for 30 minutes to allow it to firm up slightly.
- Assemble the Dessert: Spoon the chilled coffee mousse into individual serving glasses or bowls.
- Add the Biscotti Crumbs: Sprinkle the crushed biscotti evenly over the top of each glass for a crunchy texture contrast.
- Optional Cocoa Dusting: Lightly dust with cocoa powder for added chocolate depth and visual appeal.
- Final Chill: Refrigerate the assembled dessert for an additional 30 minutes to set completely before serving.
Notes
- For extra crunch, toast the biscotti lightly before crushing.
- Swap instant espresso with strong brewed coffee for a milder coffee flavor.
- Ensure gelatin is fully dissolved to prevent lumps in the mousse.
- Use chilled heavy cream for best whipping results.
- This dessert is best served cold and consumed within 1-2 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
