Creamy, frothy and sweet, this dalgona coffee mousse has all the flavors of the popular coffee in the form of a mousse!
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In the last few weeks you would have chanced upon Dalgona atleast once. A viral craze on social media, you would have seen a video of someone whipping up coffee, sugar and water and serving the concoction on a glass of chilled milk.
The drink that you end up with is called dalgona coffee and it has become the MOST searched type of coffee on Google world over!
So what exactly is Dalgona you ask? Read on.
What is Dalgona?
Dalgona for all these years referred to a kind of toffee from Korea. A mix of sugar and baking soda gives a honeycomb structure to the popular toffee.
This coffee does not have the flavor from dalgona but has an appearance like that. Pillowy, soft, sweet and made from sugar.
Dalgona coffee has a close resemblance to the Indian phetti hui coffee. I have enjoyed this since childhood. Instant coffee powder and sugar are mixed with some water and beaten with a spoon till it results in a soft cream. Hot or cold milk is added to make the coffee. Here is how I like my Dalgona Coffee!
What is in this Dalgona Coffee mousse?
Using the flavors of Dalgona to make desserts is a great idea. For coffee lovers, this dessert would be great!
To make the mousse, you start off with the three basic elements required for any mousse: a base, an aerator and some sort of sweetener.
The aerator for the recipe is Heavy Whipping cream with soft peaks. It is light, delicious and easy to make.
Finally the sweetener. Here it is a combination of the sugar in the base and in the dalgona mixture. The two balance each other perfectly.
What is agar agar?
As I mentioned above, agar-agar is used in the base of this mousse. Agar agar or china grass is a vegetarian substitute for gelatin. It helps set the dessert.
Agar agar is available in two forms; strips and powder. We use the powder form in this recipe. It can be easily found in the Asian store or on Amazon.
Gelatin can be used in the recipe too. Just bloom it in water and you are ready to go!
Is this mousse eggless?
Yes! This mousse is egg-free but has dairy. However, it can be made vegan by replacing the dairy based cream with the one that has no dairy.
What you need to make this Dalgona Coffee Mousse?
The same can be done with a spoon or manual whisk but takes longer. I would totally recommend a hand mixer for making the coffee mixture.
How to make a perfect glass of dalgona mousse?
This recipe is one of the easiest dessert recipes ever! With a handful of ingredients, this recipe comes together in under 15 minutes.
The whipping cream needs to have soft peaks after whipping. If it has form peaks, it will be difficult to mix in the base.
Agar agar tends to set quickly. So just as the mixture cools, add it to the cream. If it sets before adding, heat up the mixture a little before adding.
The dalgona mixture needs to have sugar:water:coffee in the ratio of 1:1:1. And yes, ONLY instant coffee will give us the foam. Regular coffee cannot be used here.
Sugar is am important element in creating the emulsion for the foam. If you skip the sugar the foam will come together but turn to liquid in a few minutes.
To convert this recipe to a coffee mousse, add some extra sugar and instant coffee to the base and add that to the cream. You have a delicious coffee mousse!
Steps to make Dalgona Coffee Mousse
1- In a stand mixer or a bowl add 2 cups heavy whipping cream. Whip till soft peaks appear.
2- In a pan add 2 tbsp water and dissolve agar agar powder in it. Stir well and place on the stove. Add in sugar, cornstarch and vanilla extract.
3- Bring everything to a boil and then add 1 cup heavy whipping cream. Mix well and let it warm up.
4- Turn the stove off and let everything cool for a few minutes.
5- Once it is cool, pour the mixture into the whipped cream and mix lightly till smooth.
6- Using a piping bag or spoon fill dessert bowls with the mousse. Place in the refrigerator to chill.
7- In a bowl add all the ingredients for the dalgona layer and beat using a hand mixer. It should convert to a thick foam.
8- Spoon the foam on the chilled mousse. Enjoy!
For the pudding
Heavy Whipping cream 3 cups
Agar-Agar powder 2 tsp
Corn starch 1 tsp
Sugar 1 tbsp
Vanilla Extract 1/2 tsp
Water 2 tbsp
For the Dalgona Layer
Instant Coffee 3 tbsp
Sugar 3 tbsp
Warm Water 3 tbsp
For the pudding
Place the bowl in the refrigerator till ready to use.
Bring everything to a boil and then add 1 cup heavy whipping cream. Mix well and let it warm up.
Turn the stove off and let everything cool for a few minutes.
Once it is cool, pour the mixture into the whipped cream and mix lightly till smooth.
Using a piping bag or spoon fill dessert bowls with the mousse.
Place in the refrigerator to chill.
For the dalgona layer
In a bowl add all the ingredients and beat using a hand mixer.
The mixture will be in a liquid form when you start. After beating on medium speed for 10-12 minutes, it should convert to a thick foam.
Spoon the foam on the chilled mousse. Serve immediately or return to the refrigerator till ready to serve.
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