Vietnamese Coffee Mousse

Vietnamese Coffee Mousse

  • Author: Isabelle Boucher (Crumb)
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 1x


Vietnamese coffee gets its distinctive flavour from sweetened condensed milk. This recipe turns that classic pairing into a light, creamy mousse that’s as easy to make as it is delicious to eat.



  • 1/4 cup warm water
  • 1 1/2 tbsp instant espresso powder
  • 1 packet (1 tbsp) unflavored gelatin
  • 1/2 cup sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 1 cup heavy cream, chilled


  1. In a small bowl, combine the warm water and espresso powder, and stir until the espresso dissolves. Sprinkle the gelatin overtop and let stand for 5 minutes to soften.
  2. In a small saucepan set over low heat, heat the condensed milk and vanilla together for 5 minutes. Stir in the gelatin mixture, and continue cooking until the gelatin dissolves, about 1-2 minutes longer. Remove from heat and let stand for a few minutes to come down to room temperature.
  3. In the bowl of a stand mixer, beat the cream to soft peaks. Gently fold in the cooled coffee mixture, then spoon into 4 serving dishes and chill for at least 1 hour to allow the gelatin to set. Serve chilled.

  • Category: Dessert