Mmmm. Coffee. My one addiction. My day really hasn’t begun until I have a steaming hot cup. Recently Walmart started carrying Landmark Coffee –a whole bean coffee from a family-run gourmet coffee company with over 50 years experience. These guys started selling fresh roasted coffee beans for a little roaster on Monterey’s famous Cannery Row way back in 1958–that’s long before most folks were even THINKING of gourmet, fresh roasted coffee!
To get the word out about this new addition to their coffee offerings Walmart asked the Walmart Moms if they’d like to try a 2 lb bag of the coffee and use it in a recipe. Of course I said yes–hello, it’s coffee! I knew immediately what recipe I wanted to share with you–my Mother in Law’s Coffee Mousse (which is in itself an easier version of my husband’s Grandma Lila’s Coffee Souffle–his favorite desert growing up)
Before I get into the recipe I want to tell you a bit about the Landmark Coffee (which is about $15 for a 2lb resealable bag). The French Roast coffee beans were were sent are rich and dark 100% Arabica, and they are fresh roasted in a small batch process.
The first thing I noticed about this coffee was that when I opened the bag and looked inside, I could actually SEE the oils on the beans. According to “The CoffeeZone”:
Coffee that is oily after roasting is also a sign of freshness. However not all coffee will excrete the same amount of oil. Some may be very noticeable and look like they have been soaked in oil, whereas others may be very discrete with only faint remnants of oil. Usually you will find that the darker the roast of the coffee the more oil you will find as the more roasting tends to bring out more oil.
And when I ground the coffee, well, you can see the difference in this picture between the fresh ground Landmark coffee and the big name brand pre-ground that I have in the canister:
I thought the coffee was tasty–although if you don’t like a dark roast it may be a bit too strong for you. I love darker roast, so I was happy!
Now, on to the recipe. This chilled mousse desert is tasty, elegant and easy! If you like the flavor of coffee ice cream, you will enjoy this dessert. Try it with a dollop of whipped topping or even a bit of chocolate syrup drizzled over. Yummm!!!
- 1 C Strong Coffee Chilled
- 1 C Milk
- 1 envelope Unflavored Gelatin
- 1/3 C Sugar
- 1 tsp Vanilla
- 1 2/4 C Cool Whip
Brew your coffee extra strong and then place 1 C in the refrigerator until thoroughly chilled.
Pour coffee into a small pot and sprinkle the gelatin over it. Let stand for 5 minutes.
Move pot onto the stove and cook over a very low heat just until the gelatin is completely dissolved. Remove from heat.
In another bowl combine milk, sugar and vanilla.
Slowly stir or whisk coffee/gelatin mixture into the milk mixture.
Whisk in Cool Whip (it will first break into lumps and then as you whisk it will dissolve).
Refrigerate until firm.
Serve cold with additional Cool Whip on top.
For a "mocha" mousse add 1/4 C baking cocoa to the milk mixture.
For individual servings pour into separate dishes before refrigerating.
Would you like to see what some of the other Walmart Moms did with their coffee? Lille Punkin made “Easy Mint Cafe au Lait” , Unsophisticook made Coffee House Iced Coffee~at home, Sophistishe made Indulgent Iced Coffee. . I’ll add the other ladies links as they post!
Yankee Bill says
AWESOME! And Daddy-Approved…