Ingredients
Equipment
Instructions
- In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for 5-10 minutes to bloom and become spongy.
- In a small saucepan, combine brewed coffee, molasses, brown sugar, and spices. Warm over medium-low heat, stirring until sugar dissolves. Do not boil. Remove from heat, add the bloomed gelatin, and stir until completely melted. Let it cool to room temperature.
- In a large bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. Be careful not to overbeat.
- Gently fold the cooled coffee mixture into the whipped cream in three parts until just combined. Divide the mousse into 6 serving glasses. Cover and refrigerate for at least 4 hours, or until set.
- Before serving, top with additional whipped cream and crushed gingersnap cookies, if desired.
Notes
Ensure the coffee and gelatin mixture has cooled completely to room temperature before folding it into the whipped cream to prevent melting.
Use very cold heavy cream and a chilled bowl for the best results when whipping.
This dessert can be made up to two days in advance for easy holiday prep.
Use very cold heavy cream and a chilled bowl for the best results when whipping.
This dessert can be made up to two days in advance for easy holiday prep.
