Coffee Crème Mousse


  1. 1 lb. mini marshmallows
  2. 1 cup strong coffee, cooled
  3. 2 tablespoons ground espresso
  4. 1 cup heavy cream
  5. ¼ teaspoon almond extract
  6. 6 good quality chocolate cookies

Set microwave to 60% power. In a large bowl, melt the marshmallows with the coffee in 40 second intervals, stirring together well at each pause, until fully melted. Let chill 20-30 minutes in the fridge.

Use a stand mixer or a hand blender to whip the heavy cream into soft peaks. Fold in the almond extract and the coffee marshmallow mixture. Spoon into parfait glasses and chill until ready to serve. In a small bowl, crumble the cookies and mix in the instant espresso. To serve: garnish each mousse with the chocolate coffee crumble.