Dalgona Coffee Mousse

Two jars filled with vanilla mousse and topped with a layer of dalgona with some coffee beans on the side.

5 from 1 vote

Creamy, frothy and sweet, this Dalgona Coffee Mousse has all the flavors of the popular coffee in the form of a mousse!

This comes together in under 30 minutes and is super delicious all the way!

Prep Time15

Cook Time10

Resting Time4

Total Time25

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 244kcal

Author: Smruti

Ingredients

For the Mousse

1½ cup Heavy Whipping cream
1 teaspoon Agar-Agar powder
1 teaspoon Corn starch
1 tablespoon Sugar
½ teaspoon Vanilla Extract
3 tablespoon Water

For the Dalgona Layer

3 tablespoon Instant Coffee
3 tablespoon Sugar
2 tablespoon Warm Water

Instructions

For the Mousse

In a stand mixer or a bowl add 1 cup heavy whipping cream. Whip till soft peaks appear.
1½ cup Heavy Whipping cream
Place the bowl in the refrigerator till ready to use.
In a pan add water and dissolve agar-agar powder in it.
1 teaspoon Agar-Agar powder, 3 tablespoon Water
Stir well and place on the stove. Add in sugar, corn starch and vanilla extract.
1 teaspoon Corn starch, 1 tablespoon Sugar, ½ teaspoon Vanilla Extract
Bring everything to a boil and then add ½ 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.
3 tablespoon Sugar, 2 tablespoon Warm Water, 3 tablespoon Instant Coffee
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.

Notes

The recipe is vegetarian friendly as we use agar-agar. However, we can make the same using gelatin. Simply bloom the gelatin in water and proceed with the recipe.

Moreover, the recipe is easy to make Vegan. Swap the dairy based cream for a non-dairy cream. The recipe works perfectly.

The dalgona layer is easy to make using a hand whisk. However, we can use a spoon and some patience to make the same layer.

Whip the cream till you have soft peaks. That way the cream will blend well with the rest of the ingredients. If the cream has hard peaks, it will not mix too well.

While it may be tempting to reduce the sugar in the dalgona layer, do not do so. A ratio of 1:1:1 of coffee powder to water to sugar is apt. Very less sugar tends to give us a liquid instead of froth. Instead of that, reduce the sugar in the mousse to balance the sweetness of dalgona.

Make the mousse ahead of time. That way it has a chance to set well and chill perfectly.

Do not add the dalgona layer on hot mousse. It will melt away and not stay well. Simply add it after the mousse has set and chilled in the refrigerator.

To get an extra layer of coffee flavor, replace the vanilla extract with coffee extract in the mousse.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition