This smooth and creamy coffee mousse is perfect for both coffee lovers and chocolate lovers! This light and airy dessert is ready in less than 20 minutes and can be made ahead for any occasion.
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Why You'll Love It
- Easy to Make - With only a handful of simple ingredients, you can whip up this delicious coffee mousse quickly.
- Versatile - Serve it with fresh berries, chocolate shavings, or a drizzle of chocolate. It can even be used as a filling for cakes or cupcakes.
- Creamy Texture - The smooth, espresso-infused mousse is heavenly.
- Beautiful presentation - Serve it in individual ramekins or a large bowl for a perfect dessert at dinner parties.
Watch a Quick Video on How to Make It
Chocolate Coffee Mousse Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card at the bottom of this post.
- Egg yolks. Add richness and help it hold its shape.
- Powdered sugar. Adds some sweetness to the mousse.
- Heavy whipping cream. Adds richness and a light, airy texture.
- Espresso powder. Provides a delicious coffee flavor. Nescafé Gold Espresso Powder is my favorite, but you can use your favorite instant coffee granules.
- Unsweetened cocoa powder. Adds chocolate flavor that complements the coffee flavor.
How To Make Coffee Mousse
For more detailed instructions with measurements, jump to the recipe card.
- Beat Egg Yolks: In a medium bowl, beat the egg yolks with an electric mixer on high speed for 3 minutes until fluffy and light yellow.
- Add Ingredients: Add powdered sugar, espresso powder, and cocoa powder. Beat with the hand mixer until combined.
- Heat Cream: Heat 1 cup of heavy cream in a small saucepan over medium heat until hot but not boiling.
- Temper Eggs: Slowly pour the heated cream into the coffee mixture, constantly whisking until smooth.
- Thicken Mixture: Pour the mixture back into the saucepan. Stir over low heat until it thickens and coats the back of a spoon (about 5 minutes). Do not boil. Transfer the chocolate mixture to a large bowl and cool. Cover and place in the fridge until cold.
- Whip Cream: In a separate bowl, whip cold heavy cream on high speed with an electric mixer or a stand mixer until stiff peaks form.
Pro Tip: To speed up cooling, place the mixture in the freezer, stirring every 5 minutes. It will be ready in 15-20 minutes.
- Fold Together: Fold the whipped cream into the cooled mousse mixture with a rubber spatula until combined.
- Serve: Spoon into a large serving bowl or individual ramekins. For a neater presentation, use a piping bag. Refrigerate for at least 4 hours before serving, and garnish with whipped cream and a sprinkle of espresso powder, cocoa powder, or coffee beans.
Serving Suggestions
Serve this creamy dessert cold with fresh fruit, biscuits, cookies, or wafers.
This mocha mousse can also be used as a topping or filling for cakes (like my Baileys Irish Cream chocolate layer cake) or other pastries.
Top Tips
- Temper Eggs Properly: Slowly add hot cream to eggs while stirring.
- Cool Completely: Cool the custard before adding it to the whipped cream to prevent melting.
- Chill Before Serving: Refrigerate for at least 4 hours to meld flavors and firm up the mousse.
- Garnish with chocolate-covered strawberries or chocolate chips, or add some melted chocolate to the mixture before refrigerating for extra chocolate flavor.
Coffee Mousse FAQs
Eggs act as an emulsifier, adding stability and creating a creamy texture.
Add more sugar to thicken it, but it will firm up as it chills in the fridge.
Fresh coffee beans won't dissolve. Use instant coffee powder ground to a fine powder.
Cover with plastic wrap or store in an airtight container in the refrigerator for 2-3 days.
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Printable Recipe
Coffee Mousse Recipe
Ingredients
- 4 large egg yolks
- ½ cup powdered sugar
- 3 tablespoons espresso powder
- 1 tablespoon cocoa powder
- 2½ cups heavy whipping cream divided
Instructions
- Beat Egg Yolks: In a medium bowl, beat 4 egg yolks with an electric mixer on high speed for about 3 minutes until fluffy and light yellow.
- Add Dry Ingredients: Add ½ cup powdered sugar, 3 tablespoons espresso powder, and 1 tablespoon cocoa powder to the egg yolks. Beat until fully combined.
- Heat Cream: In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until hot but not boiling.
- Temper Eggs: Slowly pour the heated cream into the egg mixture, constantly stirring until smooth to prevent curdling.
- Thicken Mixture: Pour the mixture back into the saucepan. Stir over low heat until it thickens and coats the back of a spoon, about 5 minutes. Do not let it boil.
- Cool Mixture: Transfer the mixture to a large bowl and let it cool. Cover and refrigerate until completely cool. To speed up cooling, place the mixture in the freezer and stir every 5 minutes until ready, about 15-20 minutes.
- Whip Cream: In a stand mixer or a large bowl with an electric mixer, whip 1-½ cups of cold heavy whipping cream on high speed until stiff peaks form. Reserve 4 tablespoons of whipped cream for serving, if desired.
- Fold Together: Gently fold the whipped cream into the cooled coffee mixture with a rubber spatula until well combined.
- Serve: Spoon the mousse into a large serving bowl or individual ramekins (use a piping bag for a neater presentation). Chill for at least 4 hours before serving. Garnish with a dollop of whipped cream and a sprinkle of espresso powder, cocoa powder, or a few coffee beans. Enjoy!
Video
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Notes
- Use Different Coffee Varieties: Experiment with different types of coffee like hazelnut, caramel, or vanilla-flavored instant coffee.
- Chocolate Drizzle: Drizzle melted dark chocolate over the top of the mousse before serving.
- Add a Splash of Liqueur: For an adult version, add a splash of coffee liqueur, such as Kahlúa or Baileys Irish Cream.
- Serve in Edible Cups: Serve the mousse in chocolate cups or cookie bowls.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This post was originally published in January 2023. It has been recently updated with more information, helpful tips, and a video, but the recipe remains the same.
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