Mocha Mousse Cups with Whipped Cream

• 1 cup heavy cream, divided
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup brewed espresso or strong coffee, cooled
• 2 tablespoons cocoa powder
• 1 tablespoon instant coffee granules
• 1/2 teaspoon salt

Steps

1. 1 In a medium bowl, whip 1/2 cup heavy cream until stiff peaks form. Set aside.
2. 2 In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
3. 3 In a separate bowl, whisk together cooled espresso, cocoa powder, instant coffee granules, and salt.
4. 4 Fold the espresso mixture into the cream cheese mixture until fully combined.
5. 5 Gently fold in the whipped cream until no streaks remain.
6. 6 Divide the mousse evenly among 8 cups or ramekins.
7. 7 Whip the remaining 1/2 cup heavy cream until stiff peaks form.
8. 8 Top each mousse cup with a dollop of whipped cream.

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Espresso machine or coffee maker (optional)

Variations

• Add a splash of liqueur like Kahlua for an adult twist.
• Layer with crushed chocolate cookies for added texture.

Substitutions

• Use almond milk whipped cream for a dairy-free alternative.
• Substitute instant espresso powder for coffee granules if desired.

Pairings

• Serve alongside fresh berries for a fruity contrast.
• Pair with a biscotti for a classic coffeehouse experience.

Nutrition

Tips

• For a richer flavor, use dark cocoa powder.
• Chill the mousse cups for at least 2 hours before serving to set properly.

Storage

Store in the refrigerator for up to 24 hours. Best served cold.

Freezing: Does not freeze well due to the whipped cream texture.

Serving Suggestions

• Serve with chocolate shavings or a sprinkle of cocoa powder.
• Pair with a shot of espresso for an extra coffee kick.

FAQ