This coffee chocolate mousse is the perfect mix of rich chocolate, smooth coffee flavor, and airy whipped cream.
It’s fancy enough for a dinner party but easy enough for a weeknight treat.
Plus, no baking required!
Just a few simple steps, and you’ll have a silky, chocolatey dessert that feels like a hug in a cup.
Let’s make it!
What You’ll Need
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
Pro Tips
✔ Use good chocolate – The better the chocolate, the richer the mousse.
✔ Chill your bowl – Cold cream whips up faster and fluffier!
✔ Dissolve the coffee well – No one wants coffee granules in their mousse.
✔ Don’t overmix – Fold gently to keep the mousse light and airy.
✔ Make it ahead – It tastes even better after chilling for a few hours!
Tools You’ll Need
✔ Heatproof mixing bowl
✔ Hand whisk or spatula
✔ Electric mixer (handheld or stand)
✔ Small saucepan
✔ Measuring cups & spoons
✔ Serving glasses or ramekins
Substitutions & Variations
💡 No instant coffee? Use espresso powder or strong brewed coffee instead.
💡 Dairy-free? Swap heavy cream with coconut cream.
💡 Extra chocolatey? Add 1 tablespoon cocoa powder to the whipped cream.
💡 Want it boozy? Stir in 1 tablespoon of Baileys or coffee liqueur.
Make Ahead Tips
- You can make this mousse up to 2 days ahead—just keep it covered in the fridge.
- Whip the cream just before serving for the freshest taste.
How to Make Coffee Chocolate Mousse
1. Melt the Chocolate
In a heatproof bowl, add the chocolate chips, instant coffee granules, and hot water. Stir until the coffee dissolves. Microwave in 20-second bursts, stirring each time, until the chocolate is completely melted and smooth.
2. Whip the Cream
In a large mixing bowl, pour 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.
3. Fold in the Chocolate
Let the melted chocolate cool slightly. Gently fold it into the whipped cream using a spatula, making slow, sweeping motions to keep it light and airy.
4. Chill the Mousse
Divide the mousse into serving glasses or ramekins. Cover and chill for at least 2 hours to set.
5. Garnish & Serve
Just before serving, whip the remaining ½ cup of heavy cream and dollop it on top of the mousse. Dust with cocoa powder or shaved chocolate for an extra fancy touch!
Leftovers & Storage
- Store leftovers covered in the fridge for up to 3 days.
- If the mousse gets too firm, let it sit at room temp for a few minutes before eating.
- Whipped cream is best fresh, but you can re-whip any extra if needed.
Time to Dig In!
This coffee chocolate mousse is pure chocolatey bliss in every spoonful. Creamy, rich, and just the right amount of coffee flavor—it’s a guaranteed hit! If you try this recipe, leave a comment and let me know how it turned out! Happy indulging! 🍫☕✨
