Coffee Mousse

Oxmoor House
8 servings


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1 cup hot strong coffee
1 (10-ounce) package large marshmallows
1 teaspoon vanilla extract
1 cup whipping cream, whipped
Sliced almonds, toasted


Combine coffee and marshmallows in top of a double boiler. Cook over boiling water, stirring constantly, until marshmallows melt. Remove from heat; cool to room temperature. Chill to consistency of unbeaten egg whites. Add vanilla, and stir well.

Fold whipped cream into coffee mixture. Spoon into a lightly oiled 4-cup mold. Chill overnight. Unmold onto a serving plate, and garnish with almonds. Spoon onto individual serving plates.

Created date

February 2010