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My Mother’s Three Ingredient Mocha Mousse with Espresso Whipped Cream

This mouse is a simple and elegant dessert that can be "whipped up" in just  a few minutes. Left to sit in the fridge it thickens and fluffs up. You are going to love this!

Course Dessert
Cuisine French
Prep Time 10 minutes

Ingredients

For the Espresso Whipped Cream

  • 1 tablespoon instant espresso dissolved in 1 tablespoon of hot water
  • ¼ cup powdered sugar
  • 1 ¼ cups heavy whipping cream

For the Mocha Mousse

  • One 3.9 ounce package Simply Good "Jello Choco Late" Instant Pudding mix
  • 1 ½ cups whole milk no substitutes
  • 1 pint good quality coffee ice cream such as Graeters or Haagen Dazs thawed for no more than 30-40 minutes at room temperature until the package just yields to gentle pressure

Optional Garnish:

  • Chocolate covered espresso beans

Instructions

For the Espresso Whipped Cream

  1. Put the beaters and a medium size metal bowl in the freezer for at least a half hour.
  2. Put the dissolved espresso and powdered sugar in the bowl and add the cream. Beat until stiff peaks form.
  3. Refrigerate until ready to serve. You do not need to wash the beaters.

For the Mocha Mousse

  1. In a medium size bowl with the beaters from the whipped cream, beat the pudding mix and milk. Scoop in the softened ice cream and beat until the mixture is just blended. Refrigerate for at least 2 hours until thick.
  2. When ready to serve, spoon the mousse into individual serving dishes, top with the whipped cream and garnish with a chocolate covered espresso bean, if desired.