Creamy 3-Ingredient coffee mousse (eggless)

Get ready to swoon over this irresistible 3-ingredient coffee mousse dessert! It's unbelievably creamy, smooth, rich and bold, just the way we like it. And yes, it's seriously rich! The best part? It's an eggless mousse, contains no gelatine and it's a breeze to whip up, with just 5-10 minutes of prep time, followed by a short hour in the fridge.After its stint in the fridge, give it a brief whipping, transforming it into a heavenly mocha-chocca cloud ready to be enjoyed right then and there.

📝 Ingredients

• 250 millilitre double cream (or 'heavy cream' in the US)
• 150 grams milk chocolate (broken into smaller pieces)
• 3 teaspoons instant coffee granules (or instant espresso granules for a stronger coffee flavour)

👨‍🍳 Instructions

1. 1In a small saucepan, bring the cream to boiling point over low heat. Alternatively, you can heat the cream in the microwave in short bursts. Be careful not to scald it. As soon as it starts boiling, remove it from its heat source.
2. 2Break the chocolate up into smaller pieces and add it to a large bowl. This will serve as the bowl for whipping the mixture into a mousse later, so ensure it has enough space to accommodate the volume you'll be creating.
3. 3Pour the hot cream over the chopped chocolate and let it sit undisturbed for about 5 minutes, allowing the chocolate to melt. Ensure that the chocolate is fully covered with the hot cream.
4. 4Stir the hot cream and melted chocolate together until you have a smooth, glossy mixture. It will look grainy at first, but persist, it comes together quickly enough.
5. 5Add the coffee granules and stir thoroughly to dissolve the coffee into the mixture. Don't stress if there are a few stubborn coffee granules that won't dissolve completely.
6. 6Cover the mixing bowl with plastic wrap and allow the mixture to cool in the fridge for one hour.
7. 7Use an electric mixer with whisk attachments to whip the mixture until it becomes fluffy and mousse-like. Be very careful not to overwhip. Avoid whipping it until stiff peaks form. Stop when the peaks are medium-soft.Slow down the mixer when the mixture starts to thicken. Overwhipping can happen in just a few seconds at high speed.
8. 8Spoon the mousse mixture into bowls and garnish with your favourite toppings. Alternatively, a small wine glass works well as a vessel for the mousse.