Coffee Liqueur Mousse

August 06, 2012

Coffee Liqueur Mousse

It's not divinity, it's not ambrosia, yet it certainly tastes of heaven. This mousse is soooo easy to make and so luxurious on the palate, you'll be serving it at any opportunity you can!

Chef’s note: This recipe does contain alcohol, using a home-made coffee liqueur. It is a recipe that takes advance planning because the liqueur needs time to mellow – at least 2 weeks. The alcohol content of vodka varies from 40-50% to 100-120%; choose whichever you like; all will give the liqueur a kick that's smooth. Don't skimp on the vanilla, though; only use a genuine bean as it really makes the difference.

This recipe makes 6 servings of mousse and about 1 quart of coffee liqueur.

Home-Made Coffee Liqueur Ingredients
4 cups (32 ounces) coffee, brewed extra strong 
1 1/4 cups sugar 
2 cups (16 ounces) vodka 
1/2 vanilla bean, split lengthwise

Brew the coffee then pour into a large bowl and add the sugar, stirring lightly to help the sugar dissolve. Allow to cool, about 20 minutes, then add the vanilla bean and vodka.

Using a funnel inserted into the spout of a clean glass bottle, pour the mixture in and stopper it tightly. Set aside in a cool dark cupboard for at least two weeks.

When ready to use, strain the liqueur through a sieve into another bottle to remove the vanilla bean seeds and any residential coffee grounds. 
It is ready to use as an aperitif or in the accompanying Coffee Mousse recipe.

Coffee Liqueur Mousse Ingredients
4 eggs, separated 
1/4 cup real maple syrup 
1 cup water, preferably spring water 
1/4 cup Coffee Liqueur 
1/8 cup cognac 
1 cup whipping cream 
Cocoa powder, optional, as garnish

Coffee Liqueur Mousse Directions
Put the egg yolks, maple syrup and water in a blender and blend until well incorporated. 
Pour the mixture into a medium size saucepan and bring it to the boil. 
Remove the saucepan from the heat then add the liqueur and cognac. 
Mix then cover the pan and chill in the refrigerator. 
When chilled, (after about two hours), remove from the fridge and prepare the cream mixture by beating together the egg whites and whipping cream until soft peaks form. 
With a rubber spatula, carefully fold the whipped cream mixture gently into the chilled liqueur mixture and then spoon the result into up to the rim of demitasse cups and smooth over so the top is flat. 
Cover the cups with their matching saucers and refrigerate another two hours. To serve, remove the cups and saucers from the refrigerator, sprinkle a dusting of cocoa on top, and serve.