This coffee mousse is a creamy healthy pudding with tiramisu flavors and few ingredients, strong coffee and even a hidden vegetable.
A fluffy creamy dessert, served like a pudding or even chilled in a mold to create bite-sized snacks. The nutritional level is higher than traditional coffee mousse as mine is higher in protein and fiber thanks to cauliflower.
What is Coffee Mousse
Coffee mousse in Italy is fairly common, served chilled like a pudding. The traditional recipe calls for heavy cream blended with chilled espresso and served with whipped cream. Mine varies a bit with the use of cauliflower and cashew butter. But it works! If I hadn't told you, you'd never know you were eating cauliflower. The nutrition per cup is fairly high, with 4 grams of protein and 3 grams of fiber per cup.
Ingredients
Coffee: I used left over morning coffee that I refrigerated to chill. But you can go stronger, and use fresh brewed or espresso or even instant coffee made and chilled.
Cauliflower: Steam it and let it cool. I microwave a bag the night before, drain it, pour it in a bowl and allow it to chill overnight in the refrigerator.
Cashew butter: A little goes a long way. Use a brand that is natural and has no added sugar. Also be sure it is unsalted, unless you want a salty mousse.
Sweetener to taste, Cinnamon & Vanilla: Essential for flavor. I used date paste as my sweetener, but maple syrup also works.
Steps to Make
- Steam the cauliflower and allow to chill.
- Make coffee and allow that to chill.
- Add all ingredients except the sweetener to a blender, and process until smooth.
- Taste and add the sweetener a little at a time until you like the flavor.
- Pour into serve bowls and chill.
Two Ways to Serve
1. Add melted chocolate to the bottom of two cups, pour on the mousse, and top with foamed milk as you would a cappuccino.
2. Pour the mousse into mini paper cupcake cups, freeze for an hour, dollop on melted chocolate and nuts. Keep them frozen as a grab-and-go protein energizing snack.
Recipe Tips
Drain the cauliflower. Even press into a strainer or between paper towels if it seems wet. Moisture will make your pudding watery.
Chill the cauliflower & coffee. Both will work better chilled.
FAQS
Can I use instant coffee?
Yes, double the amount though to be sure the flavor is strong.
Can I serve this hot?
I don't think this would taste good hot. The cauliflower flavor might emerge.
Can this be a frosting?
No, this is not stiff enough to be used as a filling or a frosting.
Other Coffee Recipes
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📖 Recipe
Coffee Mousse
Ingredients
- ¼ cup coffee, fresh brewed
- 1 cup cauliflower, steamed
- 2 tablespoon cashew butter
- 2 tablespoon maple syrup
- 1 tablespoon cinnamon
- 1 teaspoon vanilla
- pinch salt
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Instructions
- Steam the cauliflower and allow to chill.
- Make coffee and allow that to chill.
- Add all ingredients except the maple syrup to a blender, and process until smooth.
- Taste and add the maple syrup 1 tablespoon at a time, blending and tasting until you like the flavor.
- Pour into serve bowls and chill.
Storage
- The mousse lasts three days refrigerated, and three months frozen in sealed containers.
Ways to Serve
- 1. Add melted chocolate to the bottom of two cups, pour on the mousse, and top with foamed milk as you would a cappuccino.
- 2. Pour the mousse into mini paper cupcake cups, freeze for an hour, dollop on melted chocolate and nuts. Keep them frozen as a grab-and-go protein energizing snack.
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