Ultimate Chocolate Coffee Mousse Recipe – Easy Dessert

Last Updated on 2 months by Neha Deshmukh

Ultimate Chocolate Coffee Mousse Recipe – Easy Dessert

Hey everyone! If you’re anything like me, you believe life is just…better with chocolate. And when you add a hint of coffee? Forget about it! This Chocolate Coffee Mousse is seriously dreamy – rich, decadent, and surprisingly easy to make. I first whipped this up for a friend’s birthday, and it was a huge hit. Now, I’m sharing the magic with you! It’s the perfect dessert for a special occasion, or honestly, just a Tuesday night when you need a little pick-me-up.

Why You’ll Love This Recipe

This mousse is the best of both worlds. It’s intensely chocolatey, with a lovely coffee undertone that elevates everything. Plus, it’s incredibly smooth and airy – not dense or heavy like some mousses can be. And the best part? It doesn’t require any baking! It’s a no-bake dessert that looks and tastes like you spent hours on it.

Ingredients

Here’s what you’ll need to create this chocolate coffee heaven:

• 8 oz dark chocolate melting wafers
• 8 oz semi-sweet chocolate, chopped (about 225g)
• 1 teaspoon instant coffee
• Pinch of salt
• ½ tablespoon unsalted butter (about 7g)
• 2.5 cups heavy cream (35%+ fat) (about 600ml)
• 1 teaspoon vanilla extract
• 3 tablespoons powdered sugar (about 30g)
• Raspberries, for garnish (as needed)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Chocolate: Don’t skimp on the chocolate! Using good quality dark chocolate melting wafers and semi-sweet chocolate will make a world of difference. I prefer a chocolate with around 60-70% cacao for a nice balance of sweetness and bitterness.
• Coffee: Instant coffee works perfectly for this recipe, giving a subtle coffee flavor. I use a classic instant coffee, but feel free to experiment with different brands.
• Heavy Cream: This is not the place to use low-fat cream. You need that high fat content (35% or more) to get the mousse to whip up properly and hold its shape. It’s what makes it so light and airy!

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!).

1. First, melt your dark chocolate melting wafers according to the package instructions. Once melted, pour a little into each cavity of a silicone mold. Quickly invert the mold to remove any excess chocolate, and pop it in the fridge for 10-15 minutes to set. This creates beautiful chocolate cups for our mousse! Once hardened, carefully remove the chocolate cups.
2. Now, let’s make the ganache. Chop your semi-sweet chocolate into small pieces and place it in a large bowl. Add the instant coffee, a pinch of salt, and the butter.
3. Heat 1 cup of the heavy cream until it’s just simmering. Pour the hot cream over the chocolate mixture and let it sit for 5-7 minutes. This allows the heat to melt the chocolate. Then, gently stir until everything is smooth and glossy – you’ve got ganache! Let it cool to room temperature, or pop it in the fridge for 10-15 minutes to speed things up.
4. In a separate bowl, whip the remaining 1.5 cups of heavy cream with the powdered sugar until stiff peaks form. This is where a little elbow grease (or an electric mixer!) comes in handy.
5. Gently fold the whipped cream into the cooled ganache in batches. Be gentle! You want to maintain all that lovely airiness.
6. Spoon or pipe the mousse into your prepared chocolate cups or individual serving dishes.
7. Chill for at least 1 hour to allow the mousse to set. This is the hardest part – waiting!

Expert Tips

• Don’t overmix when folding in the whipped cream. Overmixing will deflate the mousse.
• For a super smooth ganache, make sure your cream is hot but not boiling.
• If your chocolate isn’t melting smoothly, add a tiny splash of hot cream to help it along.

Variations

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

• Dark Chocolate vs. Milk Chocolate: Feel free to use milk chocolate instead of semi-sweet for a sweeter mousse. My family prefers the darker chocolate, but it’s all about preference!
• Coffee Intensity: Adjust the amount of instant coffee to your liking. A little more for a stronger coffee flavor, a little less if you prefer it subtle.
• Vegan Adaptation: My friend Priya, who’s vegan, swears by using full-fat coconut cream instead of heavy cream. It works beautifully! Just make sure to chill the coconut cream overnight and use only the thick, solid part.
• Sugar-Free Option: Use a sugar-free powdered sugar substitute to make this mousse guilt-free!

Serving Suggestions

This mousse is gorgeous on its own, but a little garnish never hurts!

• Top with fresh raspberries for a pop of color and tartness.
• A dollop of whipped cream is always a good idea.
• Shaved chocolate or chocolate curls add a touch of elegance.

Storage Instructions

Leftover mousse (if there is any!) can be stored in an airtight container in the refrigerator for up to 3 days. It might lose a little of its airiness over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

• Can I make this mousse ahead of time? Absolutely! You can make it up to 2 days in advance. Just keep it covered in the fridge.
• How long does it stay fresh? As mentioned above, up to 3 days in the fridge.
• What type of chocolate works best? Good quality semi-sweet or dark chocolate (60-70% cacao) is ideal.
• Can I use brewed coffee instead of instant? You can, but you’ll need to reduce the amount significantly. Brewed coffee contains water, which can affect the texture of the ganache. Start with 1 tablespoon and taste as you go.
• What if my ganache is grainy? This usually happens if the chocolate seizes up. Try adding a tablespoon of hot cream and stirring vigorously. If that doesn’t work, a tiny splash of vegetable oil can sometimes help.

Enjoy this decadent Chocolate Coffee Mousse! I hope it brings a little sweetness to your day. Let me know in the comments if you try it, and how it turns out!