1. Prepare this mousse by the same method as Strawberry Mousse, substituting 1 cup (240 ml) strong boiled coffee for the fruit juice called for in that recipe.
2. Pour the finished mixture into a suitable mold or chilled bowl. Pack in ice and salt (or transfer to a freezer), and freeze undisturbed for 3-4 hours, until the mousse is fully set — it should be firm at the edges and center, hold a clean impression when pressed lightly with a fingertip, and release cleanly from the mold when turned out.
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