Directions
Follow these detailed steps for a tremendous result:
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Dissolve the Coffee: Start by dissolving the instant coffee in the hot water. Mix thoroughly until the coffee granules are completely dissolved. Allow this mixture to cool to room temperature.
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Whip the Cream: In a large mixing bowl, pour in the heavy cream, sugar, and vanilla extract. Using a whisk or handheld mixer, whip the ingredients until soft peaks form. This should take about 3-5 minutes. The cream should look thick but still have a smooth texture.
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Prepare the Gelatin: Next, sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for about 5 minutes to bloom. After blooming, gently heat the mixture over low heat until the gelatin completely dissolves, making sure not to boil it.
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Combine Ingredients: Once the gelatin has melted, add it to the cooled coffee mixture. Stir to combine. Then, gently fold this coffee and gelatin mixture into the whipped cream. Be cautious to maintain the lightness of the whipped cream as you fold.
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Chill the Mousse: Once combined, spoon the mousse mixture into individual serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours or until set. The mousse should be firm yet creamy when you serve it.
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