Why You’ll Love This Recipe

This Coffee Chocolate Mousse is a decadent dessert that delivers on both flavor and texture. The balance between the richness of chocolate and the subtle kick of coffee creates a satisfying, grown-up treat. It’s light and airy, thanks to the whipped cream, yet rich enough to feel indulgent. You can easily make this dessert ahead of time, and it’s guaranteed to impress your guests or satisfy your sweet cravings. Plus, with only a few ingredients, it’s incredibly simple to prepare.

Ingredients

1 cup (170g) semi-sweet chocolate chips
2 teaspoons instant coffee granules
2 tablespoons hot water
2 cups (480ml) heavy whipping cream, divided
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Melt the Chocolate:
In a heatproof mixing bowl, combine the chocolate chips, instant coffee granules, and hot water. Stir until the coffee dissolves. Microwave in 20-second bursts, stirring in between, until the chocolate is fully melted and smooth.
Whip the Cream:
In a separate large bowl, add 1 ½ cups of heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt. Using an electric mixer, whip until stiff peaks form.
Fold in the Chocolate:
Allow the melted chocolate to cool slightly, then gently fold it into the whipped cream using a spatula. Make slow, sweeping motions to keep the mousse light and airy.
Chill the Mousse:
Divide the mousse into serving glasses or ramekins. Cover and chill for at least 2 hours to allow it to set properly.
Garnish & Serve:
Just before serving, whip the remaining ½ cup of heavy cream and add a dollop on top of the mousse. Dust with cocoa powder or shaved chocolate for an extra fancy touch.

Servings and Timing

Servings: 4-6
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

No instant coffee? Substitute espresso powder or use freshly brewed strong coffee.
Dairy-free option? Replace the heavy whipping cream with coconut cream for a dairy-free version.
Extra chocolatey? Add 1 tablespoon of cocoa powder to the whipped cream for an even richer chocolate flavor.
Boozy version? Stir in 1 tablespoon of Baileys or coffee liqueur for a grown-up twist.

Storage/Reheating

Storage: Store any leftover mousse covered in the refrigerator for up to 3 days.
Reheating: While the mousse doesn’t need reheating, if it becomes too firm, let it sit at room temperature for a few minutes before serving.
Whipped cream: Whipped cream is best fresh, but you can re-whip any leftover whipped cream if needed.

FAQs

1. Can I make this mousse ahead of time?

Yes, you can make the mousse up to 2 days in advance. Just keep it covered in the fridge, and whip the cream right before serving.

2. Can I use milk chocolate instead of semi-sweet?

Yes, milk chocolate can be used for a sweeter mousse, but semi-sweet chocolate provides a better balance with the coffee flavor.

3. What’s the best way to whip the cream?

Chill your bowl and beaters before whipping the cream to help it whip up faster and fluffier.

4. Can I make this mousse without coffee?

Yes, you can skip the coffee and make a chocolate mousse instead. However, the coffee adds a depth of flavor that complements the chocolate.

5. How do I store leftovers?

Store leftover mousse in an airtight container in the fridge for up to 3 days.

6. Can I make this recipe without an electric mixer?

You can whip the cream by hand with a whisk, but it will take a lot longer to reach stiff peaks.

7. Can I use whipped cream from a can?

While you can use canned whipped cream as a topping, freshly whipped cream will yield better texture and flavor in the mousse.

8. How do I make this mousse lighter?

To make the mousse lighter, use less chocolate and more whipped cream, or fold in some whipped egg whites for additional fluffiness.

9. How do I prevent the mousse from getting too firm?

If the mousse sets too hard, let it sit at room temperature for a few minutes before serving.

10. Can I add more coffee flavor?

If you love a strong coffee taste, you can increase the amount of instant coffee granules or use freshly brewed strong coffee.

Conclusion

Coffee Chocolate Mousse is the perfect dessert for coffee and chocolate lovers alike. It’s rich, creamy, and so simple to prepare—no baking required! Whether you’re making it for a special occasion or just to indulge yourself, this dessert is sure to be a hit. With its smooth texture and irresistible flavor, it’s the perfect way to end any meal.

Coffee Chocolate Mousse

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Coffee Chocolate Mousse is the ultimate dessert for chocolate lovers who enjoy a touch of coffee flavor. This indulgent treat is a velvety, rich blend of semi-sweet chocolate and smooth coffee, topped with a fluffy whipped cream finish.

Author: Amy
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 4-6 servings
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup (170g) semi-sweet chocolate chips

2 teaspoons instant coffee granules

2 tablespoons hot water

2 cups (480ml) heavy whipping cream, divided

3 tablespoons powdered sugar

1 teaspoon vanilla extract

Pinch of salt

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Instructions

In a heatproof mixing bowl, combine the chocolate chips, instant coffee granules, and hot water. Stir until the coffee dissolves. Microwave in 20-second bursts, stirring in between, until the chocolate is fully melted and smooth.
In a separate large bowl, add 1 ½ cups of heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt. Using an electric mixer, whip until stiff peaks form.
Allow the melted chocolate to cool slightly, then gently fold it into the whipped cream using a spatula. Make slow, sweeping motions to keep the mousse light and airy.
Divide the mousse into serving glasses or ramekins. Cover and chill for at least 2 hours to allow it to set properly.
Just before serving, whip the remaining ½ cup of heavy cream and add a dollop on top of the mousse. Dust with cocoa powder or shaved chocolate for an extra fancy touch.