The history of coffee mousse begins in Europe, where it became a popular dessert in the early 20th century. The exact origin of this dish is unknown, but there is an assumption that it was created by French confectioners who wanted to create an airy and delicate dessert based on coffee.
Initially, coffee mousse was a whipped mixture of sweetened coffee, egg whites and gelatin
.
Over time, the recipe has changed and improved, with new variations using different ingredients such as chocolate, liqueur or vanilla.
Nowadays, coffee mousse remains a popular dessert in many countries around the world. It can be served as an independent dish or used as a filling for cakes and pastries.
Ingredients:
- Coffee – 4 tbsp;
- Sugar – 120 g;
- Water – 140 ml;
- Whipped cream 33-36% – 400 ml;
- Condensed milk – 80 ml;
- Cookies – 3 pcs.
Preparation of coffee mousse:
Mix coffee with sugar, pour cold water into the mixture, mix thoroughly. Beat the coffee mixture until lush with a mixer
. Separately beat the whipped cream, add condensed milk. Continue to whip the mixture until thickened and light stable peaks.
Add the coffee mixture to the cream mixture, stir together until the components are completely combined. Put the mousse into a pastry bag and strain into serving glasses.
Crumble the cookies over the coffee mousse
.
Cover the crumble with the remaining mousse.
You can use chocolate chips as decoration for the dessert. You get a simple, yet sweet dessert for tea.
