Café Mousse

Lynnda Cloutier


This recipe and pic are from Cuisine of California

pinch tips: How to Use Hand & Stand Mixers




2 egg whites
2 tbsp. taster’s choice instant coffee
1/4 tsp. salt
4 tbsp. sugar
2 cups heavy cream
1/2 cup sugar
2 tsp. vanilla extract
1/3 cup sliced almonds


whipped cream
8 chocolate covered espresso coffee beans

Directions Step-By-Step

With mixer, beat egg whites til they form soft peaks. Add coffee and salt, gradually beating til almost stiff.
Gradually add sugar and beat til stiff and satiny. While still beating, add cream, sugar, and vanilla. Continue to beat til stiff, about 15 to 20 minutes.
Add almonds to mixture.
Spoon into individual dessert glasses and freeze. Remove from freezer 45 minutes before serving. Garnish with dollop of whipped cream and a chocolate covered espresso bean.
The Crow’s Nest, 2218 E. Cliff Drive, Santa Cruz, California

About this Recipe

Course/Dish: Puddings, Other Desserts