Maple Latte Mousse Cups
Indulge in a sophisticated fusion of morning coffee culture and decadent dessert artistry. These Maple Latte Mousse Cups combine the bold, intense bitterness of high-quality espresso with the deep, natural sweetness of pure maple syrup, all folded into velvety, whipped mascarpone. Presented in elegant individual glass containers, this chilled dessert offers a delightful textural contrast with a crisp cookie base. It is the perfect balance of airy texture and rich, comforting flavor, ideal for impressing guests or enjoying an elevated treat at home.
- Prep Time: 20
- Cook Time: 5
- Total Time: 240
- Yield: 6 servings
- Category: Deserts
- Method: No-bake, Chilling
- Cuisine: Modern Fusion
- Diet: Vegetarian
Ingredients
1.5 cups cold heavy cream
8 ounces room temperature mascarpone cheese
0.5 cup pure grade A maple syrup
2 tbsp instant espresso powder
1 tsp pure vanilla extract
1 cup crushed speculoos or ginger snap cookies
Instructions
Pulverize the cookies into fine crumbs using a food processor or a rolling pin.
Distribute the cookie crumbs evenly into the bottom of six serving glasses or dessert cups.
Dissolve the instant espresso powder into the maple syrup until no granules remain visible.
Beat the cold heavy cream in a large chilled mixing bowl until stiff peaks form.
Whisk the mascarpone, vanilla, and espresso-maple mixture in a separate bowl until smooth.
Gently fold the whipped cream into the mascarpone mixture using a silicone spatula until fully incorporated.
Pipe or spoon the mousse into the prepared glasses over the cookie crumbs.
Refrigerate for at least 4 hours to allow the mousse to set before serving.
Notes
Ensure the heavy cream is very cold before whipping to achieve the best volume. If the mousse seems too soft, increase chilling time. For a cleaner look, use a piping bag to fill the glasses.
Find it online: https://flavoornote.com/maple-latte-mousse-cups/