For the milk into a medium-sized saucepan and warm it over medium heat. You want the milk to be warm but not boiling.
Combine Ingredients:
Once the milk is warm, add the coffee mixture to the saucepan, stirring well to combine. Then, slowly add the cornstarch and sugar mixture, continuously stirring to prevent any lumps from forming.
Thicken the Mousse:
Continue to cook the mixture over medium heat, stirring constantly until it starts to thicken. This process should take about 5-7 minutes. When the mixture coats the back of a spoon, it’s ready.
Cool and Set:
Remove the saucepan from the heat and let the mixture cool slightly. Then, pour the mousse into individual serving dishes or a large bowl. Cover with plastic wrap, ensuring the wrap touches the surface of the mousse to prevent a skin from forming.
Refrigerate:
Chill the mousse in the refrigerator for at least 4 hours, or until it’s completely set. For best results, leaving it overnight is recommended.
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