Print
Espresso and Frangelico Mousse Recipe
Turn espresso into dessert with this Espresso and Frangelico Mousse, served chilled in glasses with whipped cream, toasted hazelnuts, and coffee beans.
Prep Time: 2 hours 20 minutes
Total Time: 2 hours 20 minutes
Servings: 4 to 6
Ingredients
- 6 shots of espresso coffee
- 150 g – ¾ cup sugar
- 3 egg yolks
- 450 ml – 2 cups heavy cream – plus more for decorating
- 3 tbsp Frangelico liqueur
- toasted hazelnuts – chopped, for garnish
Instructions
-
Whip the cream to soft peaks and set it aside in the fridge.
-
In a small saucepan, boil the espresso with 1 tablespoon of sugar for 5 minutes, stirring once or twice to help the sugar dissolve. Turn off the heat and let it cool.
-
In the meantime, beat the egg yolks with the remaining sugar until pale and fluffy.
-
Slowly add the cooled espresso to the egg mixture while beating, then add the Frangelico and mix well.
-
Fold in the whipped cream until well incorporated.
-
Pour into serving glasses or individual dishes and chill in the fridge for a couple of hours before serving.
-
Decorate with a dollop of whipped cream, chopped toasted hazelnuts, and coffee beans.
-
Serve immediately.
Recipe Notes
Use pasteurised egg yolks if you serve this mousse to children, pregnant guests, elderly guests, or anyone with a sensitive immune system. The egg yolks in this recipe don’t go through a full cooking stage, and pasteurised eggs are the safer choice.