Coffee Chocolate Mousse
This coffee chocolate mousse recipe is perfectly decadent and made for coffee lovers and chocolate lovers alike. It’s a luxuriously light and fluffy mousse with rich flavor.
This decadent dessert is excellent for special occasions like dinner parties or times when you want to bring individual servings.
It’s a French chocolate mousse, so it’s made with raw egg yolks and whisked egg whites. This is vital to bringing light and mousse-y texture.
There is also the addition of coffee from espresso powder (instant coffee powder). Coffee is great to enhance the chocolate flavor (like these espresso chocolate cookies). In this mousse, there is a good helping of coffee, so it really comes through.
Ingredients
Find the ingredient amounts for this chocolate espresso mousse recipe listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Eggs – This recipe uses raw eggs, which are vital for the fluffy texture. If you’re unsure about using raw eggs, purchase pasteurized eggs. They have been gently heated to kill any bacteria, but the egg is still raw.
- Semi-sweet dark chocolate or chocolate chips – Choose good quality chocolate since it’s a big part of mousse. Chopped into small pieces.
- Instant espresso powder comes under many names (instant coffee granules, espresso powder). Just make sure it’s the dissolving kind. Instant coffee is a great way to bring lots of coffee flavor without adding too much water into the mousse.
- Butter – Salted or unsalted butter adds a little richness.
- Granulated sugar
- Vanilla extract or paste
- Pinch of salt
- Heavy whipping cream – Whipped cream is folded through the mixture to give it a creamy texture.
- Chocolate Shavings and Coffee Beans – For garnishing.
Method
In a large heatproof bowl, add chopped chocolate and butter. Melt them in the microwave in 30-second intervals, stirring after each increment. When most of the chocolate has melted, remove it from the microwave. Stir it until the rest of the chocolate has melted. Let the melted chocolate cool down for a minute.
Alternatively, melt the chocolate on top of a double boiler. Place the large bowl of chocolate and butter over a saucepan with an inch of simmering water. Stir until the chocolate melts.
Separate the egg yolks from the whites. Add the whites to a clean medium bowl.
Dissolve the instant coffee powder in just enough water to make a really strong coffee.
Add the egg yolks to the chocolate mixture, one at a time.
Mix each egg yolk in well before adding the next. Add in coffee and stir until combined.
Using an electric whisk or the bowl of the stand mixer with a whisk attachment, whip the egg whites on high speed until it foamy.
Stream in the granulated sugar and keep whipping until it forms stiff peaks and the sugar has dissolved.
Fold the egg white mixture into the chocolate mixture and gently fold it together with a rubber spatula.
It should be all incorporated but don’t over-mix it, or you will lose the airiness.
Add the heavy cream to a separate bowl and use an electric mixer to whip the cream until stiff peaks hold. You don’t need clean beaters, you can reuse those from the egg whites.
Add the cream to the chocolate mixture and fold it gently until it is all incorporated.
Pour the mixture into four small glasses or dessert cups. Place the mousse in the fridge for 6 hours or overnight. Garnish with chocolate shavings and a couple coffee beans for aesthetics.
If storing overnight, cover the mousse cups with foil or plastic wrap. Leftover mousse can be stored in an airtight container in the refrigerator for up to 4 days.
Related recipes
Did you enjoy this chocolate coffee mousse recipe? Try this orange chocolate version or raspberry chocolate mousse next.
Coffee Chocolate Mousse
This coffee chocolate mousse recipe is perfectly decadent and made for coffee lovers and chocolate lovers alike. It's a luxuriously light and fluffy mousse with rich flavor.
Ingredients
- 1 Tablespoon butter, salted or unsalted
- 160g (5 ½ ounces) semi-sweet chocolate (60-70% cocoa solids)
- 3 large eggs*, room temperature
- 1 1/2 Tablespoons instant coffee granules / instant espresso powder
- 2 1/2 Tablespoons hot water
- 1/4 tsp salt
- 50g (¼ cup) granulated sugar
- 120g ( ½ cup) cold heavy cream
Instructions
- In a large heatproof bowl, add chopped chocolate and butter. Melt them in the microwave in 30-second intervals, stirring after each increment. When most of the chocolate has melted, remove it from the microwave. Stir it until the rest of the chocolate has melted. Let the melted chocolate cool down for a minute.
- Alternatively, melt the chocolate in a double boiler. Place the bowl of chocolate and butter over a saucepan with an inch of simmering water. Stir until the chocolate melts.
- Separate the egg yolks from the whites. Add the whites to a medium bowl.
- In a small bowl or glass, dissolve the instant coffee powder in the hot water.
- Add the egg yolks to the chocolate mixture, one at a time. Mix in each egg yolk well before adding the next. Stir in the coffee mixture and salt. Set this aside.
- Whip the egg whites in a bowl on high speed until foamy. Stream in the granulated sugar and keep whipping until stiff peaks form and the sugar has dissolved.
- Fold the egg white mixture into the chocolate mixture and gently fold it with a rubber spatula. It should be all incorporated but don't over-mix it, or you will lose the airiness.
- Add the heavy cream to a separate bowl and use an electric mixer to whip the cream on medium-high speed until stiff peaks hold.
- Add the cream to the chocolate mixture and fold it gently until it is all incorporated.
- Spoon the mixture into serving glasses. Chill for at least 6 hours or overnight.
Notes
*If you're unsure about using raw eggs, purchase pasteurized eggs. They have been gently heated to kill any bacteria, but the egg is still raw.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 421Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 181mgSodium: 234mgCarbohydrates: 39gFiber: 2gSugar: 35gProtein: 7g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
