·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
·8 chocolate covered espresso coffee beans
How to Make Café Mousse
- 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