3-Ingredient Blender Coffee Mousse

A light, airy, and inexpensive dessert that whips up in seconds.

2 cups heavy whipping cream (ensure it is very cold)
1/2 cup sweetened condensed milk (adjust slightly more or less for your preferred sweetness)
2 tablespoons instant coffee granules (decaf granules work perfectly as well)
Optional: Unsweetened cocoa powder or extra coffee granules for garnish.

Chill Your Tools: For the best results, place your blender jar in the fridge for 10–15 minutes before starting. Cold equipment helps the cream thicken faster and stay stable.
Combine Ingredients: Pour the cold heavy whipping cream, sweetened condensed milk, and instant coffee granules into the blender base.
The “Slow Start” Blend: Secure the lid and start the blender on the lowest speed. This allows the coffee granules to begin dissolving into the liquid without splashing.
Whip to Perfection: Slowly increase the speed to medium. Watch the mixture very closely through the lid. * In about 30–60 seconds, you will see the blades leave “tracks” in the cream and the sound of the motor may change slightly as the mixture thickens.
- Stop immediately once it reaches a stiff, fluffy mousse consistency.
- Caution: If you blend too long, the fat will separate and turn into coffee-flavored butter.
Portion and Set: Gently spoon or pipe the mousse into small glass bowls, ramekins, or even coffee cups.
Chill: Place the containers in the refrigerator for at least 1 hour. This chilling period is essential for the mousse to “set” and develop a velvety, cloud-like texture.
Serve: Right before serving, dust the tops with cocoa powder or a few crushed coffee granules for a professional look.

Instant Coffee Only: Do not use regular ground coffee beans; they won’t dissolve and will leave the dessert gritty. If you have large crystals, you can crush them into a fine powder before adding to the blender.
Flavor Twists: Add a teaspoon of vanilla extract or a pinch of sea salt to the blender to add more depth to the coffee flavor.
Blender vs. Mixer: While this recipe is designed for a blender, you can also use a hand mixer or stand mixer. The blender method is simply faster and creates a denser, more “mousse-like” structure.