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Light Coffee Mousse

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A creamy and refreshing no-bake coffee mousse made with ricotta and espresso, layered over a light biscuit base and topped with a fluffy coffee foam. This elegant dessert is simple yet full of bold coffee flavor.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 2 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Italian
  • Diet: Low Calorie

Ingredients

  • 300 g ricotta cheese
  • 50 g erythritol or preferred natural sweetener
  • 1 small espresso (about 30 ml), cold
  • 2 teaspoons instant coffee
  • 2 cocoa dry biscuits, crushed
  • 2 teaspoons instant coffee (for foam)
  • 80 g very cold water
  • 20 g erythritol (for foam)
  • 1 teaspoon agave syrup
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Sift ricotta into a bowl and beat until smooth and creamy.
  2. Add erythritol, cold espresso, and instant coffee, mixing until well combined.
  3. Divide crushed biscuits between two dessert cups.
  4. Spoon mousse over the biscuit layer and smooth the tops.
  5. Refrigerate for at least 2 hours.
  6. Before serving, beat instant coffee, cold water, erythritol, and agave syrup until light and foamy.
  7. Spoon foam over the chilled mousse.
  8. Dust with cocoa powder and serve cold.

Notes

  • Use very cold water to achieve a stable coffee foam.
  • Adjust sweetness to taste depending on preference.
  • Can be made ahead and stored for up to 2 days in the refrigerator.
  • Skip biscuits for a lighter version or replace with whole-grain alternatives.
  • Do not freeze as the texture may become grainy.

Nutrition

Find it online: https://savorymomskitchen.com/light-coffee-mousse/