Espresso Mousse

By cheeserohan

Ingredients

• 1/2 teaspoon unflavored powdered gelatin (from one 1/4-ounce packet)
• 4 large egg yolks
• 1/4 cup granulated sugar
• fine salt
• 2 1/2 cups cold heavy cream
• 2 Tablespoons instant espresso powder
• 1 Tablespoon confectioners' sugar
• unsweetened cocoa powder (optional)

Details

Servings 6

Preparation

Step 1

1. In a small bowl, sprinkle gelatin over 2 Tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar, and pinch of salt until pale, about 1 minute.

2. 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.

3. 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 cram and confectioners' sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.