Cappuccino Mousse
Cappuccino mousse turns a half cup of espresso and a pint of cream into a light dessert with five ingredients and no cooking. The coffee gives it a clear roasted bitterness, a little chocolate syrup rounds it off, and a pinch of salt keeps the sugar from tasting flat. Folding the espresso into soft-peak cream, rather than stiff, gives a loose, spoonable texture. It needs only 20 minutes in the fridge.
Instructions
Make sure the espresso has cooled completely before you start, since warm coffee will deflate the cream later.
In a large bowl, stir together the cooled espresso, granulated sugar, chocolate syrup and the pinch of salt. Keep stirring until the sugar has dissolved and the mixture looks smooth and evenly brown.
Whip the heavy cream to soft peaks, so it holds a gentle shape but still looks slightly loose and billowy.
Add the whipped cream to the espresso mixture and fold it in with a spatula, cutting down through the middle and turning the bowl as you go. Stop when no streaks remain, so you keep as much air in the cream as possible.
Spoon the mousse into serving glasses or bowls and chill for 20 minutes. Serve it cold.
Make it personal.
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