Why You’ll Love This Recipe
Mocha Mousse offers the perfect fusion of bitter coffee and sweet chocolate, creating a sophisticated dessert that’s both simple to make and impressive to serve. With just a few ingredients and minimal prep time, you can enjoy café-style indulgence at home. It’s also easily adaptable for different dietary preferences and intensities of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
heavy whipping cream
semi-sweet or dark chocolate chips (or chopped chocolate)
instant espresso powder or strong brewed coffee
granulated sugar (or sweetener of choice)
egg yolks
vanilla extract
salt
Directions
- In a heatproof bowl, melt the chocolate over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
- In a saucepan, whisk together the egg yolks, sugar, and a splash of cream over low heat until the mixture thickens slightly. Do not boil.
- Stir in the espresso powder or brewed coffee and vanilla extract.
- Slowly mix the melted chocolate into the egg mixture, stirring until smooth and well combined. Let it cool.
- In a separate bowl, whip the remaining heavy cream with a pinch of salt until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate-coffee mixture in batches until fully incorporated.
- Spoon into serving dishes and chill for at least 2 hours before serving.
- Garnish with shaved chocolate or a dusting of cocoa powder if desired.
Servings and timing
This recipe yields 4 to 6 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 25 minutes
Variations
- Keto Mocha Mousse: Use sugar-free chocolate and a low-carb sweetener like erythritol or monk fruit.
- Spiked Mocha Mousse: Add a splash of coffee liqueur or rum for a boozy twist.
- Vegan Version: Replace the cream with coconut cream, use dairy-free chocolate, and omit the egg yolks.
- Extra Dark: Use 85–90% dark chocolate for a more intense cocoa flavor.
- Nutty Mocha: Fold in chopped hazelnuts or top with crushed almonds for texture.
Storage/Reheating
Store in the refrigerator in airtight containers or covered serving glasses for up to 3 days.
Do not freeze, as the texture may become grainy when thawed.
No reheating needed—serve chilled.
FAQs
What kind of coffee should I use?
Instant espresso powder works best for a strong, rich flavor, but you can also use strong brewed coffee.
Can I use milk chocolate instead of dark?
Yes, but it will make the mousse sweeter and less bold. Adjust the sugar accordingly.
Do I have to use egg yolks?
They provide richness and structure, but you can skip them for a lighter mousse, though the texture may differ.
Can I make it ahead of time?
Yes, this dessert is perfect for making in advance and storing in the fridge until serving.
Is this mousse gluten-free?
Yes, as long as all ingredients used (especially chocolate) are certified gluten-free.
Can I use decaf coffee?
Absolutely. Decaf espresso powder or coffee will still give you the mocha flavor without the caffeine.
How do I make it fluffier?
Make sure to whip the cream to stiff peaks and gently fold it into the chocolate mixture to maintain the airy texture.
What’s the best way to serve this mousse?
Serve it in small glasses or ramekins with a dollop of whipped cream, shaved chocolate, or cocoa powder on top.
Can I double the recipe?
Yes, just double all ingredients and divide into more serving containers. The method remains the same.
How strong is the coffee flavor?
The strength can be adjusted to your liking by using more or less espresso powder or coffee.
Conclusion
Mocha Mousse is an elegant, flavorful dessert that combines the richness of chocolate with the bold essence of coffee. It’s simple enough for weeknight indulgence yet special enough for dinner parties. Customizable, make-ahead friendly, and irresistibly delicious—this is a dessert you’ll want to return to again and again.
PrintMocha Mousse
Mocha Mousse is a silky, rich dessert that combines the bold flavors of chocolate and coffee for an indulgent, café-style treat. Light yet decadent, it’s perfect for entertaining or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 4 to 6 servings
- Category: Dessert
- Method: Chilled
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
- 1 cup heavy whipping cream, divided
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 1 tbsp instant espresso powder or 1/4 cup strong brewed coffee
- 1/4 cup granulated sugar (or sweetener of choice)
- 3 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions
In a heatproof bowl, melt the chocolate over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
- In a saucepan, whisk together the egg yolks, sugar, and a splash (about 2 tbsp) of cream over low heat until the mixture thickens slightly. Do not boil.
- Stir in the espresso powder or brewed coffee and vanilla extract.
- Slowly mix the melted chocolate into the egg mixture, stirring until smooth and well combined. Let it cool to room temperature.
- In a separate bowl, whip the remaining heavy cream with a pinch of salt until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate-coffee mixture in batches until fully incorporated and smooth.
- Spoon into serving dishes and chill for at least 2 hours before serving.
- Garnish with shaved chocolate or a dusting of cocoa powder if desired.
Notes
- Ensure the chocolate mixture is fully cooled before folding in whipped cream to prevent deflation.
- Adjust the amount of espresso or coffee based on your preferred coffee strength.
- Use dairy-free and egg-free substitutes for a vegan version.
- Store chilled and consume within 3 days for best texture and flavor.
- Do not freeze to maintain mousse consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 16g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
