Healthy Iced Coffee Mousse

A light and fluffy mousse that tastes just like real coffee

Course Breakfast, Salad, Sweet

Cuisine French

Keyword chia seeds, coffee

Prep Time 10

Soaking 30

Total Time 40

Servings

Calories 184kcal

Author Lauren

Add the milk, maple syrup, vanilla extract, and instant coffee in a small bowl. Stir with a fork until most of the coffee granules have dissolved. Taste the coffee mixture and adjust to suit your taste. Don’t worry if you can’t get the coffee to dissolve completely; they will disappear when it istime to blend the mousse.
Pour the chia seeds into the coffee milk and stir to mix. Cover with cling wrap and place in the fridge to soak for at least 30 minutes. I like to leave mine overnight, which ensures the chia seeds have enough time to expand and create a gel-like texture.
Remove the bowl from the fridge, pour the chia mix into a blender and blitz for 90 seconds to 2 minutes or until smooth and creamy. I used a bullet-style blender (e.g. Nutribullet/Magic Bullet), which is very effective at breaking down the chia seeds. You can use a regular food processor with blades – while it will break down most of the chia seeds, you will still see some left over.
Pour the mousse into serving glasses. I found using a jug (500ml pyrex) was much easier and less messy than pouring straight from the bullet blender cup.
Just before serving, top with a good dollop of Greek yoghurt and some shaved dark chocolate. Serve and enjoy!

Vanilla extract - Is more natural and has more flavour than vanilla essence.
Maple syrup - Feel free to adjust to your preferred sweetness, I found 1 tablespoon to be a good balance of coffee and sweetness.
Instant coffee - Needs to be either coffee powder or granules (freeze dried). I used Moccona Dark Roast, as I love a deep, strong coffee flavour. If you want a caffeine free mousse, use decaffeinated coffee powder/granules.
White chia seeds - I used white chia seeds to keep the mousse a light iced coffee colour. You can make this recipe with any coloured chia seed. Do note that if you use black or a combination of black and white chia seeds, your mousse will likely turn out much darker.
Vegan - Switch the milk for an unsweetened plant-based milk (preferably calcium-fortified).
Other flavours - Add 2 teaspoons to 1 tablespoon of cocoa powder to make it an Iced Mocha Mousse instead.
Nutrition - Calculated per serve, assuming 2 serves.