Iced Coffee Mousse

By jads8627

So I have whipped up this delicious, simple treat that involves minimal work in the kitchen and maximum YUM factor. It’ a surefire way to keep your friends and family looking forward to the next summer event in your backyard!

Ingredients

• 1/2 teaspoon unflavored gelatin
• 2 tablespoons water
• 1/2 cup sweetened condensed milk
• 1 1/2 teaspoons instant espresso powder
• 1/2 teaspoon vanilla extract
• 1/2 cup well chilled heavy cream

Details

Servings 2
Preparation time 15mins
Cooking time 135mins
Adapted from sassymamainla.com

Preparation

Step 1

In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes.

Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly. Spoon the mousse until 2 chilled long-stemmed glasses and chill it until ready to serve.


My modifications:
I multiplied the basic recipe by 6 and ended up with about 16 servings. I replaced 2 T of water with 1 T each of Kaluha and Frangelico, adding the liquors at the same time as the vanilla. I added 4 oz of grated dark chocolate to the mixture with the espresso powder (I used about 4 t of the espresso powder). I used 3 cans of fat free sweetened condensed milk. I topped the mousse with semi-sweet chocolate curls (I used a small jar of Bakers semisweet chocolate shavings). I had some ice cream to put on top, but never used it. This is a fast recipe - that's what drew me to it initially