Chocolate Coffee Mousse (5 Ingredients!)
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Coffee Mousse: Coffee and chocolate blend perfectly and it’s just 5 ingredients! Perfect for making ahead, and enjoying after dinner.
Try my Bailey’s Chocolate Mousse, or After Dinner Affogato, too!
Update: This recipe was originally published in October of 2016. It was republished with updated photos in December of 2020.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Growing up in New Zealand, when in a restaurant for dinner – it’s rare to not be offered coffee or drinks after dinner and/or dessert. I actually love to finish off a good meal with a strong black espresso, and miss being offered that in the US!
Although it’s great for big groups, I often make this just for the husband and me. After the kids are in bed, we sit on the couch and chill – and share a sweet treat. It’s a great way to wind down from the day. There isn’t enough caffeine in it to keep us up, but the delicious flavor can still be enjoyed.
Why you’ll love this
- Make ahead. It’s perfect for when you have people over for a dinner party! The more you can do ahead, the more time you can spend with guests.
- Just 5 ingredients. Nothing crazy. We don’t even need gelatine powder!
- Adaptable. This recipe will make about 6 servings – but it’s easy to double, triple or quadruple for a bigger party.
Making Coffee Mousse recipe ahead
You don’t have to plan TOO far ahead for this – just an hour or so, or even make it the day before. It looks kind of like a pudding and becomes mousse-like and delish AFTER refrigerating. See the difference a little time in the fridge makes?
Kylee’s Notes
How to store
Store in the refrigerator for up to 2 days.
Substitutions/Additions
You can use any kind of instant coffee, I prefer an espresso powder like this one from King Arthur Flour (affiliate link)
What to do with extra egg whites
Make these Simple Meringue Cookies from That Skinny Chick can Bake
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
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Melt the chocolate (either a small bowl over boiling water or in small increments in the microwave).
Make the base
In a small saucepan, whisk together the egg yolks, espresso powder, 4 tablespoons of the sugar, and ¾ cup of the cream. Cook over medium heat, stirring constantly with a rubber spatula for 2 minutes, until the coffee dissolves and is blended completely. The color will be a caramel brown. Remove from the heat.
Add the melted chocolate to the coffee mixture and whisk until smooth. Refrigerate until completely chilled.
Whip the cream
Beat the remaining cream and sugar until stiff peaks for.
Combine, chill and serve
Remove the chocolate mixture from the fridge, and whisk a little until smooth and mix-able, then gently fold the whipped cream in.
Divide mousse into serving cups, or bowls, and chill until needed (at least an hour).
Decorate with whatever you like (whipped cream, chocolate-covered coffee beans, chocolate shavings… or not at all!
Devour.
Want some more easy dessert recipes?
- Slutty Brownies Make this decadent dessert from scratch! With cookie dough on the base, oreos in the middle and brownie batter poured over the top, these are the ultimate dessert!
- Oreo Dirt Pudding Parfaits. Make this classic chocolatey deliciousness into individual servings, for an easy dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Apple Dumplings. Tart apples wrapped in a flaky biscuit and smothered in a buttery vanilla sauce. Topped with crunchy cinnamon sugar, this is a super easy recipe that delivers on taste!
- Pumpkin Mousse. Light, fluffy, and full of pumpkin spice flavor. A no-bake fall dessert perfect for make-ahead holiday entertaining.
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Chocolate Coffee Mousse (5 Ingredients!)
Ingredients
- 8 ounces semi sweet chocolate
- 3 large egg yolks
- 2 teaspoons instant espresso powder
- 6 tablespoons white sugar divided
- 2 cups heavy cream divided
Instructions
- Melt the 8 ounces semi sweet chocolate (either a bowl over boiling water, or in small increments in the microwave).
- In a saucepan, whisk together 3 large egg yolks, 2 teaspoons instant espresso powder, 2/3 of the 6 tablespoons white sugar, and ¾ cup of the 2 cups heavy cream. Cook over medium heat, stirring constantly with a rubber spatula for 2 minutes, until the coffee dissolves and is blended completely. The color will be a caramel brown.
- Add the mixture, to the melted chocolate and whisk until smooth. Refrigerate until completely chilled.
- Beat the remaining cream and sugar until stiff.
- Remove the chocolate mixture from the fridge, and whisk a little until smooth and mix-able, then fold the whipped cream in.
- Divide mousse into serving cups, or bowls, and chill until needed (at least an hour).
- Decorate with whatever you like (whipped cream, chocolate covered coffee beans, chocolate shavings… or not at all!
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Recipe looks delicious. I am going to try it this weekend, there is chocolate in it which usually provides stability during refrigeration but there is no gelatin – I am wondering if this will set solid enough to be able to unmold it while plating or if it will lose its shape? Thanks!
Hi Amy! This will not set solid enough to be molded, it’s light, fluffy and is intended to be eaten out of a cup, jar or bowl. If you were looking for something that will set, try a panna cotta recipe.
Hi Kylee
Instead of using espresso powder could you use freshly ground coffee beans? It looks so good but we never purchase espresso coffee.
Hi Deb – no, that absolutely won’t work. It needs to be soluble coffee. If you don’t want to buy it, just leave it out.