Coffee Mousse Pressure Cooker Recipe
Get your caffeine fix with my decadent 5-ingredient coffee mousse recipe. It's rich, creamy, and comes together in minutes.
Equipment
- 1 Pressure cooker for quick and easy mousse preparation
Ingredients
Main ingredients
- 1 cup heavy cream nice and cold for best whipped texture
- ½ cup milk any kind works
- ¼ cup espresso or strong coffee cooled; gives the real coffee punch
- ¼ cup confectioners sugar soft and blends in well
- 4 ounces dark chocolate melted and cooled
Instructions
Instructions
- Whip that cold heavy cream until soft peaks form.
- Mix your espresso, milk, and confectioners sugar together in another bowl until smooth.
- Gently fold the espresso mixture into your whipped cream.
- Add the melted dark chocolate and fold it in until you see no streaks.
- Spoon the mixture into dessert cups and chill for at least one hour.
Notes
Feel free to use decaffeinated coffee. TO STORE: Cover the mocha mousse in plastic wrap and store it in the refrigerator for up to 2 weeks. TO FREEZE: Transfer the mousse to a freezer-safe container and freeze for up to 6 months. Let it thaw overnight in the fridge.