Coffee Preparation (if needed): If using uniced coffee, brew a strong cup of coffee and let it cool slightly so it is not hot.
Blending Ingredients: In a small bowl or mug, combine the cold black coffee with the instant coffee powder and sugar (or sweetener). Stir until the instant coffee and sugar are dissolved.
Adding the Mascarpone: Add the mascarpone (or Greek yogurt) to the coffee mixture.
Quick preparation: Using a small whisk or fork, quickly mix the ingredients until creamy and fluffy. It won’t be as fluffy as a real mousse, but the mascarpone (or Greek yogurt) will give it a creamy texture.
Preparation: Pour the coffee mousse into a small bowl or glass. If desired, sprinkle with cocoa powder.
Tips and variations:
Strong coffee flavor: Use a double dose of instant coffee for an even stronger flavor.
Chocolate flavor: You can add cocoa powder or unsweetened cocoa to the mixture.
With liqueur: A little coffee liqueur (e.g., Kahlúa) or another sweet liqueur can be added for more flavor (for adults).
With whipped cream: You can add whipped cream for an even more indulgent effect (of course, it doesn’t take 2 minutes longer to prepare).
Flavors: You can also experiment with vanilla or almond flavors.
Iced version: In summer, you can use ice cubes to cool your coffee, but the end result may be more liquid.
This quick coffee dessert is perfect if you’re short on time but want a delicious coffee. Enjoy!
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