Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup brewed coffee
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 packet unflavored gelatine
- Chocolate or glaze for topping
Instructions
- In a large bowl, whip the heavy cream until soft peaks form. Set aside.
- In a separate bowl, combine the brewed coffee, sugar, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract. Stir until sugar dissolves.
- In a small bowl, hydrate the gelatine in a few tablespoons of cold water for about 5 minutes. Once it blooms, warm it gently in the microwave until dissolved.
- Pour the gelatin into the coffee mixture and stir well to combine.
- Gently fold the whipped cream into the coffee and spice mixture until fully incorporated.
- Spoon the mixture into dome molds and smooth the tops. Refrigerate until set, about 4 hours or overnight.
- Carefully remove the mousse domes from the molds and drizzle with chocolate glaze before serving.
Notes
Chill your mixing bowl and beaters for better cream whipping. Be gentle when folding in the whipped cream to maintain airy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian