Chocolate Coffee Mousse Recipe – Easy Eggless Dessert

Last Updated on 4 months by Neha Deshmukh

Chocolate Coffee Mousse Recipe – Easy Eggless Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that feels a little fancy, but isn’t too complicated to make. This Chocolate Coffee Mousse is exactly that! It’s rich, decadent, and surprisingly easy to whip up – perfect for a special occasion or just a cozy night in. I first made this for my anniversary a few years ago, and it’s been a family favorite ever since. Let’s get started!

Why You’ll Love This Recipe

This mousse is a dream come true for chocolate and coffee lovers. It’s incredibly smooth and airy, with a beautiful balance of sweet and slightly bitter flavors. Plus, it doesn’t require baking! It’s a fantastic make-ahead dessert, which is always a win in my book. Seriously, who doesn’t love a dessert that gets better with time?

Ingredients

Here’s what you’ll need to create this delightful mousse:

• 2 cups Heavy whipping cream, chilled
• 1 cup Bitter-sweet chocolate, chopped (about 170g)
• 1 tbsp Unsalted butter
• 1 tsp Instant coffee powder
• 2 tsp Water
• 1 Egg, separated
• 2 tbsp Granulated white sugar
• 1 tsp Vanilla extract
• ¼ tsp Cream of tartar (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this mousse shine:

• Chocolate: Don’t skimp on the chocolate! Using a good quality bittersweet chocolate (around 70% cacao) will give you the richest, most complex flavor. I love using a dark chocolate from Belgium, but any good quality brand will do.
• Coffee Powder: The instant coffee powder isn’t just for flavor; it really enhances the chocolate. It adds a lovely depth that you won’t get otherwise.
• Heavy Cream: This is crucial. The cream needs to be very cold for it to whip up properly. I usually pop the bowl and whisk attachment in the freezer for about 15 minutes before I start. It makes all the difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to whip that chilled heavy cream. In a large bowl, use an electric mixer to beat the cream until stiff peaks form. This usually takes about 6-8 minutes. Once it’s nice and fluffy, pop it in the fridge to keep it cold.
2. In a separate bowl, whisk together the egg yolk and sugar until it becomes pale and thick – about 6-8 minutes. Set this aside for now.
3. Now for the chocolate magic! Melt the chopped chocolate, butter, coffee powder, and water together in a double boiler over simmering water. Stir gently until everything is smooth and glossy.
4. Here’s a little trick to prevent scrambling: take about 2 tablespoons of the warm chocolate mixture and slowly whisk it into the egg yolk mixture. This “tempers” the yolk, bringing up its temperature gradually. Then, pour the tempered yolk mixture back into the chocolate and cook over the double boiler for about 5 minutes, stirring constantly. Remove from heat and let it cool for about 10 minutes.
5. Time for the egg whites! In a super clean bowl (seriously, make sure there’s no grease!), beat the egg white with cream of tartar (if using) until stiff peaks form. This will take around 10-15 minutes. The cream of tartar helps stabilize the egg whites, but it’s optional.
6. Now for the gentle part. Gently fold the chocolate mixture into the whipped egg whites. Be careful not to deflate the whites! Once that’s combined, gently fold in the whipped cream until everything is beautifully homogenous.
7. Divide the mousse into serving glasses. Cover each glass tightly with cling film (pressing it directly onto the surface of the mousse to prevent a skin from forming).
8. And now… the hardest part: patience! Refrigerate the mousse for at least 8 hours, or even overnight, to allow it to set properly.

Expert Tips

• Don’t overmix when folding in the egg whites and cream. You want to keep as much air in the mousse as possible.
• Using a rubber spatula is your best friend for folding. It’s gentle and flexible.
• For a super smooth mousse, strain the melted chocolate mixture through a fine-mesh sieve before adding it to the egg yolks.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya swears by using aquafaba (the liquid from canned chickpeas) instead of egg whites, and vegan chocolate. It works surprisingly well!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: For a little kick, add a pinch of cayenne pepper to the chocolate mixture. It’s a surprisingly delicious combination!
• Festival Adaptations: This mousse is perfect for Valentine’s Day or an anniversary. A few fresh raspberries on top make it extra special.

Serving Suggestions

This mousse is delicious on its own, but a few simple garnishes can elevate it even further. I love topping it with fresh strawberries and a dusting of powdered sugar. A sprinkle of cocoa powder or a few chocolate shavings also look lovely.

Storage Instructions

Leftover mousse (if there is any!) can be stored in the refrigerator for up to 3 days. Keep it covered tightly with cling film.

FAQs

1. Can I make this mousse ahead of time?

Absolutely! In fact, it’s better if you do. The mousse needs time to set, so making it a day or two in advance is ideal.

2. What type of chocolate works best in this recipe?

A good quality bittersweet chocolate (around 70% cacao) is best. The higher the cacao percentage, the more intense the chocolate flavor will be.

3. Can I adjust the coffee flavor?

Yes, definitely! If you want a stronger coffee flavor, add a little more coffee powder. If you prefer a milder flavor, use less.

4. What does cream of tartar do for the egg whites?

Cream of tartar is an acid that helps stabilize the egg whites, allowing them to whip up to a greater volume and hold their shape better.

5. Can I use a different sweetener instead of granulated sugar?

You can experiment with other sweeteners, but granulated sugar works best for creating a smooth, stable mousse. If you do use a different sweetener, be sure to adjust the amount accordingly.

Enjoy! I hope you love this Chocolate Coffee Mousse as much as my family does. Let me know in the comments if you try it, and how it turns out!