This chocolate mousse with coffee is the perfect mix of rich chocolate, smooth coffee flavor, and light whipped cream.
It’s fancy enough for a dinner party but simple enough for a weeknight snack.
And you don’t even have to bake!
You can make a silky, chocolatey dessert that feels like a hug in a cup in just a few easy steps.
Let’s do it!
Ingredients
- 1 cup (170g) of semi-sweet chocolate chips
- 2 teaspoons of instant coffee grounds
- 2 tablespoons of hot water
- 2 cups (480ml) of heavy whipping cream, split
- Three tablespoons of powdered sugar
- 1 tsp. vanilla extract
- A pinch of salt
Equipment
- Mixing bowl that won’t melt in the heat
- Hand whisk or spatula
- A small saucepan
- Measuring cups and spoons
- Serving glasses or ramekins
- An electric mixer (handheld or stand)
Step 1: Heat the chocolate
Put the chocolate chips, instant coffee granules, and hot water in a bowl that won’t melt. Keep stirring until the coffee is gone. Microwave in 20-second bursts, stirring each time, until the chocolate is completely melted and smooth.
Step 2: Beat the cream
Put 1 ½ cups of heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt in a big bowl. Using an electric mixer, whip the mixture until stiff peaks form.
Step 3: Mix in the chocolate
Let the chocolate cool down a little bit. Using a spatula, slowly fold it into the whipped cream, making sure to keep it light and airy.
Step 4: Put the mousse in the fridge
Put the mousse in serving glasses or ramekins. To set, cover and chill for at least two hours.
Step 5: Add a garnish and serve
Whip the last half cup of heavy cream right before serving and put it on top of the mousse. For an extra touch of class, sprinkle cocoa powder or shaved chocolate on top!
Tips & Tricks
- Use good chocolate: The better the chocolate, the richer the mousse.
- Put your bowl in the fridge. Cold cream whips up faster and fluffier!
- Make sure the coffee is completely dissolved; no one wants coffee granules in their mousse.
- Don’t mix too much; folding gently will keep the mousse light and airy.
- Make it ahead of time. It tastes even better after being in the fridge for a few hours!
Storage & Variations
You can make this mousse two days ahead of time and store it in the fridge. For the best taste, whip the cream right before serving.
- No coffee that you can make right away? Instead, use strong brewed coffee or espresso powder.
- No dairy? Instead of heavy cream, use coconut cream.
- More chocolatey? Add one tablespoon of cocoa powder to the whipped cream.
- Want it to be strong? Add 1 tablespoon of Baileys or coffee liqueur and mix well.
You can keep leftovers in the fridge for up to three days if they are covered. If the mousse gets too hard, let it sit at room temperature for a few minutes before you eat it. It’s best to use whipped cream right away, but you can re-whip any leftovers if you need to.
Get Ready to Dig In!
Every spoonful of this coffee chocolate mousse is pure chocolatey happiness. It has a lot of coffee flavor, is creamy, and is just the right amount of rich. Please leave a comment and let me know how it turned out if you make this recipe. Enjoy! ☕🍫✨