Ingredients
- 100 ml of strong black coffee, chilled (either freshly brewed and cooled or cold brew)
- 1 tablespoon of instant coffee powder
- 1 tablespoon of your preferred sweetener (white sugar, brown sugar, honey or maple syrup)
- 2 tablespoons of mascarpone cheese (or an equal amount of thick Greek yogurt for a lighter twist)
- Optionally, finish with a light sprinkle of unsweetened cocoa powder or a few chocolate shavings as garnish.
Instructions
Begin by pouring the chilled black coffee into a small bowl, espresso cup or sturdy mug. If you’re in a rush, quickly slide your coffee into the freezer for ten seconds, or stir in a few ice cubes. The key is to start with a cold foundation so that the mascarpone stands up rather than dissolves on contact.
Sprinkle in the instant coffee powder, then add your sweetener of choice. Stir briskly until the grains and granules have fully dissolved, leaving a smooth, dark-hued liquid. This concentrated coffee infusion creates the backbone of the mousse’s flavor, so taste and adjust sweetness before moving on.
Incorporate the mascarpone cheese (or, for a lighter alternative, Greek yogurt) into the coffee mixture. The thicker mouthfeel of mascarpone will yield the silkiest result, while Greek yogurt delivers tangy brightness with fewer calories. Gently stir until the dairy is partially incorporated, then switch to a whisk or fork.
With small, vigorous strokes, beat the mixture for around 30 to 45 seconds. Your goal is to incorporate air and coax the mascarpone into lighter peaks. Though it won’t rival whipped cream in loft, you’ll notice the mousse grow visibly paler and thicker. Resist the urge to overmix, or it may become grainy.
Transfer your coffee-mascarpone creation into a serving glass or bowl. Immediately top with a delicate dusting of cocoa powder, a flourish of chocolate shavings, or a few whole coffee beans for visual drama. If you’re feeling adventurous, a light sprinkle of ground cinnamon or a drop of vanilla extract can add dimension.