Coffee Caramel Mousse Layers, Creamy and Melt-in-Your-Mouth

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• 300 ml heavy whipping cream, cold
• 150 grams cream cheese, at room temperature
• 70 grams powdered sugar
• 2 tbsp instant coffee powder
• 2 tbsp hot water, to dissolve the coffee
• 1 tsp plain gelatin powder (non-pork)
• 2 tbsp cold water, to bloom the gelatin
• 3 tbsp sweetened condensed milk (white)
• 100 grams granulated sugar, for the caramel
• 2 tbsp water, for the caramel
• 80 ml heavy whipping cream, for the caramel sauce
• 1/4 tsp fine salt
• 100 grams graham crackers, coarsely crushed
• 40 grams unsalted butter, melted
• 1 tsp cocoa powder, for dusting

👩‍🍳 Instructions

1. 1 Make the cookie base: mix the crushed graham crackers with melted butter until evenly combined and textured like wet sand. Divide evenly among 5 small serving glasses, press down firmly with the back of a spoon, and chill in the fridge while you continue with the next steps.
2. 2 Dissolve the instant coffee in hot water, stir well, and set aside to cool to room temperature. Soak the gelatin powder in cold water for 5 minutes until it blooms, then heat briefly in the microwave for 10 seconds or over a double boiler until it turns into a clear liquid — do not let it boil.
3. 3 Make the caramel: cook the granulated sugar and water in a small saucepan over medium heat without stirring until it turns a golden brown color, about 5-7 minutes. Remove from heat, pour in the heavy cream slowly while whisking quickly (be careful, it will bubble up), add the salt, and stir until smooth. Let it cool to lukewarm.
4. 4 Beat the cream cheese and powdered sugar with a mixer on medium speed for 2 minutes until smooth and lump-free. Add the coffee mixture and sweetened condensed milk, then beat again until fully combined and an even light brown color.
5. 5 In a separate bowl, whip the cold heavy cream with a mixer on high speed for 3-4 minutes until soft peaks form (thick and holding a soft peak when the whisk is lifted).
6. 6 Pour the liquid gelatin into the coffee-cream cheese mixture while stirring quickly so it doesn't clump. Gradually fold the whipped cream into the coffee mixture, folding gently with a spatula until combined with no white streaks remaining.
7. 7 Pour about 2 tbsp of caramel sauce over the cookie base in each glass and smooth it out. Pour the coffee mousse mixture on top until the glasses are almost full, then gently tap the glasses to level the surface and remove any air bubbles.
8. 8 Cover the glasses with plastic wrap and chill in the fridge for at least 4 hours or overnight, until the mousse is fully set and firm to the touch.
9. 9 Before serving, pour the remaining caramel sauce over the top of the mousse, sprinkle with a little cocoa powder, and serve chilled straight from the fridge.

💡 Tips

📊 Nutrition Facts / serving

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