This deliciously decadent Espresso cookies and cream mousse is a coffee infused lush dessert that will have you licking your lips after every taste.
It has changed so many times since I started making it, but this recipe and method has given me the best result by far. It’s absolutely positively heavenly.
I love coffee. I love all types of coffee, and in my family I somehow have become the “coffee maker”. Apparently I make really good coffee and even though I like my own coffee, I have no idea how much truth there is in that statement. I don’t know whether they’re just saying it because they’re too lazy to make it themselves or if my coffee really is as good as they claim it to be.
This brings me to how this recipe came about. I purchased Nescafe Espresso Coffee with pure, finely ground Arabian beans at the beginning of the month due to our local store being out of the usual instant Nescafe coffee we always purchase. I drink quite a lot of coffee but lately I’ve been drinking a lot less and consuming a lot more tea.
I am extremely fussy when it comes to my coffee by the way, it needs to be strong and not leave me having mixed feelings. Anyway, half the month had passed and I decided to make myself a warm cup of coffee one evening. I made the coffee and it was just so good. It was rich and creamy without me doing anything extra. It was just gold.
While I was having my coffee this idea just popped in my head of how great this would taste in an Espresso cookies and cream mousse dessert. Even though I have made this dessert a lot before, I always made it with instant coffee which did not have such an evident coffee taste, so the taste wasn’t as patent as I would have liked it to be so I decided to use the espresso to make the dessert and do a few things differently and it came out perfectly.
I make this Espresso cookies and cream mousse dessert a bit different to enhance the coffee flavour as much as I can. I like rich desserts and variety too. Sometimes we tend to become very monotonous with the things we make and this why I like to try new things and be a bit different with every approach, especially in the kitchen.
So I prepare this cookies and cream mousse dessert by adding espresso, warm water, pure butter and sugar to the Romany cream base. Some might think adding sugar will result in an overly sweet dessert but I do this to balance the sweetness of the dessert due to the espresso and there is no overpowering sweetness at all.
I also add nestle cream, sugar and espresso to the whipped cream to make it just that tad bit more decadent. This recipe was derived from another Tantalise My Tastebuds recipe, the Peppermint Crisp Caramel Mousse which is also one of my favourite desserts and the best dessert I’ve ever had by far.
This would be the perfect dessert to enjoy for Sunday afternoon tea or when entertaining guests. Whatever you fancy, it works.
Top tips for making Espresso cookies and cream mousse
- Add the espresso and sugar to lukewarm and not boiling water. This will result in the biscuits going soggy and melt the chocolate too much.
- Try not to add more nestle cream as this will allow the finish product to be too rich.
- The dessert needs to set for a minimum of 5 hours. I find that everything kind of combines after this time and the taste and texture is at it’s best after this time.
- Do not over beat the fresh cream, it needs to be of a smooth consistency.
- Do not add more than the required amount of espresso as this will result in a very overpowering coffee taste and mask the taste of the Nestle cream and fresh cream.
- Nuts can be added and I would recommend crushed pecan nuts. This will complement the dessert very well and pecan nuts are fabulous in cakes and desserts. Hazel nuts would also go well with these flavors.
- An additional layer of just fresh cream is lovely as well.
- Chocolate pieces can be added but at a minimum.
Deliciously decadent Espresso Cookies and Cream Mousse
- 500 grams chocolate coconut cookies, we use Romany Creams
- 60 grams butter approximately 4 tablespoons or 1/2 stick
- 125 ml lukewarm boiled water approximately 1/2 cup
- 5 ml instant espresso coffee granules; we use Nescafe approximately 1 teaspoon
- 5 ml fine granulated sugar approximately 1 teaspoon
- 500 ml whipping cream or double thick cream approximately 2 cups
- 50 grams fine granulated sugar approximately 60 ml or 4 tablespoons
- 7.5 ml instant espresso coffee granules approximately 1 1/2 teaspoons
- 60 ml Nestle cream approximately 4 tablespoons
- Crush the biscuits as finely as you can and set aside until required.
- Melt the butter for about 15-20 seconds in the microwave.
- Dissolve the espresso granules and sugar in half a cup of lukewarm water and stir for 1 minute until the coffee and sugar are dissolved.
- Mix the melted butter into the biscuits thoroughly and add the espresso mixture to the biscuits very gradually.
- Only use enough until the biscuits are well coated but not soaked in the mixture or soggy. Leave for 10 minutes before using.
- Whip the fresh cream for 2 minutes then add sugar and continue to beat for another 2 minutes or until soft peaks form.
- Add the Nestle dessert cream and espresso granules and beat until combined and you reach smooth stiff peaks but not buttery consistency.
- Put half of the biscuit mixture at the bottom of the dessert dish then cover with half the espresso mousse. Add another layer of biscuit crumbs and finish with the rest of the mousse.
- Decorate your dessert as desired and place in the fridge to set for minimum of 5 hours or overnight.
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