Italian Coffee Mousse

Italian Coffee Mousse

From   Firangi Tadka

Prep: 2 hours 15 minutes

Cook: 0 minutes

Method: Easy

Course: Dessert

Type: Italian

The coconut crust elevates this coffee mousse to a new level


  • Instant coffee powder 2 tsps
  • Dried coconut, grated 6 tbsps
  • Butter 1 tbsp
  • Brown sugar 1 tbsp
  • Fresh cream 200 gms
  • Caster sugar 2 tbsps
  • Honey 2 tbsps
  • Gelatin 1 tsp
  • Cocoa powder to garnish


  • Spread layers of coconut, butter and brown sugar in a glass dish.
  • Take cream in a bowl, place it over a bigger bowl of ice cubes, add caster sugar and whip for 4-5 minutes or till it becomes thick.
  • Add honey and continue to whip. Add coffee powder and whip.
  • Dissolve 1 tsp gelatin in 2 tbsps hot water in a small bowl and add it to the whipped cream-coffee mixture.
  • Pour this mixture over coconut crust evenly. Refrigerate for 2 hours or till it sets.
  • Sprinkle cocoa powder on top and serve chilled.