1cup(240grams)whipping creamwe use vegan whipping cream that is already sweetened*
2tablespoons(30grams)sugaroptional
1tablespoom(10grams)cacao powderdutch processed
Make the coffee. It needs to be very strong. We make it in an Italian moka to make it extra strong. Let it cool down, then put in in the refrigerator till cold. You can do this step the night before. It's important the coffee is very cold, or it will melt the whipping cream.
In a bowl, whip the whipping cream, then when it's firm, add the sugar, a little at a time, while whipping. Make sure your whipping cream is very cold before whipping it.
Now add the coffee, a little at a time, while whipping. Now store in the refrigerator until you are ready to serve it. It's good to let it set in the refrigerator for at least 1 hour.
Scoop the coffee mousse into single portion glasses or cups, sprinkle with cacaopowder after each scoop of cream, and on top, as a final layer.Then add some coffee beans on top as decoration.