Chocolate Coffee Mousse
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Indulge in this next-level chocolate coffee mousse that’s the ultimate treat for dessert lovers. Imagine semi-sweet chocolate combined with rich espresso powder, and luxuriously folded into airy whipped cream. This decadent dessert is the perfect way to elevate your sweet cravings and impress your taste buds.
Who can resist a luscious chocolate coffee mousse? I’ve featured this silky delight in several recipes, like my decadent triple chocolate mousse cake and my beloved Nutella mousse cake. I’ve even whipped up a delightful strawberry mousse cake.
For those desserts, I used gelatin for stabilization, but today I’m sharing the classic method. We start by gently whisking egg yolks with sugar and espresso powder over a pot of simmering water. This technique ensures the yolks don’t curdle. As the mixture heats to 150°F, rich melted chocolate is incorporated, adding that deep, irresistible flavor.
Next, we fold in whipped cream to add lightness and airy texture. After chilling in the fridge, it’s ready to wow your guests. Whether served in elegant cups or as part of a spectacular dessert table, this chocolate coffee mousse is simply irresistible!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Semisweet chocolate: Bittersweet chocolate can also be used.
- Unsalted butter
- Egg yolks
- Granulated sugar
- Instant espresso powder
- Heavy cream: Make sure the cream is cold.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Melt the butter and chocolate in a small bowl.
- Whisk the egg yolks with sugar and espresso powder. Set over a pot of barely simmering water and whisk continuously until the sugar is dissolved. Remove from the heat.
- Stir in the chocolate mixture, then set aside to cool to room temperature.
- Whip heavy cream to stiff peaks. Whisk ¼ of the whipped cream into the chocolate mixture. Gently fold in the remaining cream until fully mixed in.
- Divide the mousse between four 6-ounce ramekins and refrigerate for about 1 hour, until the mousse is set.
- Garnish with whipped cream if desired.
Tips For Success
- Use instant espresso powder for the best results. I find the flavor is better than using brewed coffee.
- Make sure to use cold heavy cream, straight from the refrigerator. It won’t whip to stiff peaks if it’s warm.
- Store in the refrigerator for up to 2 days.
More Recipes You’ll Love
- Classic Chocolate Mousse
- Blueberry Mousse Cake
- Strawberry Tiramisu
- Blackberry Fool
- Panna Cotta
- Chocolate Lava Cake
Chocolate Coffee Mousse
Ingredients
- 6 ounces (170 g) semisweet chocolate, finely chopped
- 6 tablespoons (89 g) unsalted butter, cubed
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- 2 teaspoons instant espresso powder
- 1 cup (240 ml) heavy cream
- sweetened whipped cream, optional for garnish
- chocolate shavings, optional for garnish
- fresh strawberries, optional for garnish
Instructions
- In a small heatproof bowl, combine the chocolate and butter. Set the bowl over a pot of barely simmering water. Stir constantly until chocolate is melted and smooth. Remove from heat but leave the pot of simmering water on the burner.
- In a medium heatproof bowl, whisk the egg yolks, sugar, and espresso powder together until well combined. Set the bowl over the pot of barely simmering water and whisk for 5-10 minutes, until the sugar has dissolved and the mixture turns pale and becomes slightly stiff. Remove from heat.
- Stir in the chocolate mixture. Stir for a few more minutes to allow the mixture to cool, then set aside until it cools to room temperature.
- In a large bowl, whip the cream to soft peaks. Whisk ¼ of the whipped cream into the cooled chocolate mixture. Use a silicone spatula to gently fold in the remaining whipped cream until fully mixed in.
- Divide the mousse among four 6-ounce ramekins and refrigerate until set, about 1 hour.
- Garnish with whipped cream, chocolate shavings, or strawberries if desired.
Notes
- Bittersweet chocolate can be used in place of semisweet chocolate.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.