Coffee Mousse
Course: DessertsDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
Calories
259
kcalTotal Carbs
4
gramsNet carbs
4
gramsFat
26
gramsProtein
3
gramsThis delightful dessert tastes way too good for as easy at it is to make. It is basically a fluffy “fat bomb”, so if you’re trying to hit your fat macros for the day, this a delicious and satisfying way to get there.
Ingredients
1 cup heavy whipping cream (240mL)
liquid stevia to taste (1-2 squirts) *see note
2 TB espresso powder (8g)
2 TB water (30mL)
2 oz cream cheese, softened (55g)
Directions
- In a high sided bowl, whip the heavy cream to stiff peaks using a whisk or a whisk attachment on a hand mixer or stick blender. If you want, you can add liquid stevia at this point for more sweetness.
- In a separate bowl, dissolve the espresso powder in the water, then add the softened cream cheese and mix. This goes very quickly with an immersion/stick blender.
- Add the espresso cream cheese mixture to the whipped cream and whisk until combined, scraping the sides with a spatula as needed.
- Serve immediately or allow to firm up in the fridge.
Recipe Video
Notes
- Nutritional information is based on a serving size of roughly 1/2 cup.
- For liquid stevia drops, I recommend vanilla creme or chocolate.
So, I made this without the espresso and put it between two chocolate chaffles then froze them. Not bad. The husband didn’t want coffee flavor. He wanted more sweetness so in the future I will make them for me. These satisfy my taste for an ice cream sandwich just fine. Next batch will be made with chocolate sweet drops and espresso for a mocha flavor.
Do you think this would make a good Creami ice cream base?
Maybe… I probably wouldn’t whip it.