Looking for a delicious Passover dessert? Look no further than this Egg Free Coffee Mousse!
This post has been sponsored by Lieber’s Foods. Thank you for supporting the brands that make this blog possible.
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If you guys have been following me for a while, you know that I am all about helping *you* with the recipes *you* need for *your* life. What can I say, I’ve always been a people pleaser! In fact, many of the recipes on this blog have been created to answer a need that fans and followers have brought up.
This recipe is one of those.
For ages now, people have been asking me for passover desserts with no eggs and no nuts. Sometimes they say no chocolate too. And I’m always like….yikes. I dunno?! It’s definitely a tough thing when pesach comes around to have allergies and sensitivities. So when Lieber’s Foods asked me if I would create a recipe using their unflavored gelatin, I immediately saw the potential and was like, YOU BET!
Let me tell you about this mousse guys. It’s fluffy in the dreamiest way. It’s full of delicious coffee flavor. It’s sweet, but not too sweet. It’s got no nuts. no eggs. no chocolate. It’s light enough to serve after a heavy yom tov meal, and pretty enough to serve to anyone you’re looking to impress. Simply put, it’s the pesach dessert recipe you’ve always needed, whether you knew it or not!
Lieber’s unflavored gelatin is available at your local grocery, and comes in convenient packets, making it a real breeze to work with. So go to your grocery, pick up a box, and get cookin’!
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- 1 Tablespoon instant coffee granules
- ½ cup cold water
- 1 packet Lieber's unflavored gelatin
- ¾ cup sugar
- 1½ cups parve whip
- 1 teaspoon vanilla extract
- pinch salt
- chocolate shavings
- lady finger crumbs
- chocolate cookie crumbs
- cake or brownie crumbs
- In a medium heat-proof bowl, combine coffee, water gelatin and sugar. Place bowl over a pot of gently boiling water and stir until the sugar is melted. Watch carefully to ensure that the mixture doesn't come to a boil, or the texture of the gelatin will get messed up.
- Place bowl into a bigger bowl or pan of ice water to stop cooking and quickly bring mixture to room temperature. Stir to help cool it, then set mixture aside.
- In a large bowl, use an electric mixer fitted with a beater/whisk attachment to beat the whip until stiff peaks form.
- With the mixer on low, slowly add the coffee mixture, vanilla and salt and beat until incorporated and mixture has reached soft peaks.
- Spoon or pipe the mousse into small glasses, then top with desired garnishes. Place in fridge to firm up a little more, about 10-20 minutes.
- Store in fridge until to ready to serve.
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Thanks for stopping by folks! Enjoy the dessert, and come back soon for more pesach recipes! – Miriam
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I assume you add the gelatin to the boiling liquid?