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This velvety coffee mousse elevates your caffeine fix while tackling your sweet cravings. Dark chocolate mixed with espresso creates a mouth-watering treat that's surprisingly easy to whip up using just 5 ingredients and hardly any prep work.
I came up with this mousse when I needed a quick but fancy dessert for guests coming over. Everyone went crazy for the coffee-chocolate combo, and now it's my backup plan whenever I want to make something impressive without spending forever in the kitchen.
Ingredients
- Heavy cream: This forms your mousse base and gives that fluffy, light texture when it's beaten until it stands up
- Milk: Brings smoothness while cutting through the heavy cream's richness
- Espresso or strong coffee: Your main flavor punch - make sure to use cooled, freshly brewed coffee for the best taste
- Confectioners sugar: Makes it sweet without any gritty texture and helps your whipped cream stay firm
- Dark chocolate: Adds deep flavor notes - grab a good quality bar with at least 70% cocoa for the tastiest results
Step-by-Step Instructions
- Whip the Cream:
- Grab your stand mixer or hand mixer and beat the heavy cream on medium-high until it forms stiff peaks, about 3-4 minutes. You'll know it's ready when you lift the beater and the cream keeps its shape with peaks pointing upward. Don't beat too long or you'll end up with butter instead.
- Prepare the Coffee-Chocolate Base:
- In another big bowl, mix together your cooled milk, espresso or strong coffee, confectioners sugar, and melted chocolate. Keep stirring until everything blends smoothly. Make sure your chocolate isn't too hot to melt the cream but still flows easily for mixing.
- Fold in the Whipped Cream:
- With a rubber spatula, softly fold about a third of your whipped cream into the coffee-chocolate mix to make it lighter. Then carefully add the rest using gentle up-and-over movements until you can't see any white streaks. Don't stir hard or you'll knock all the air out of your mousse.
- Chill and Set:
- Pour your mousse mix evenly into six cups or bowls. Clear glasses work great to show off the pretty coffee color. Put them in the fridge for at least two hours, but leaving them overnight works even better so flavors can fully blend and the mousse sets properly.
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Dark chocolate is really the magic ingredient here. After trying milk and semisweet kinds, I found dark chocolate works best with the coffee flavor and adds just enough bitterness to keep the dessert from getting too sweet.
Make It Your Own
This coffee mousse works great as a starter recipe you can tweak however you want. Try adding a spoonful of Kahlúa or Baileys for a grown-up twist. A bit of vanilla or a dash of cinnamon also goes really well with the coffee without taking over the main flavor.
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Serving Suggestions
Dress up this simple dessert with a few easy touches. Sprinkle some cocoa powder, add chocolate shavings, or place a couple coffee beans on top for a fancy look with almost no extra work. For some crunch, toss on some crushed chocolate-covered espresso beans or serve with a shortbread cookie. The mousse is rich enough by itself but tastes amazing with some berries for freshness.
Perfect Make-Ahead Dessert
The best thing about this coffee mousse is it actually tastes better the next day. Making it ahead gives all the flavors time to mix together, creating a deeper taste. That's perfect when you're having people over and want to get dessert done early so you can focus on other cooking the day of your party.
Frequently Asked Questions
- → Can I replace espresso with decaf coffee?
Of course, decaf coffee works great if you'd like to enjoy all the flavors without the caffeine kick.
- → What’s the best way to keep mousse fresh?
Keep it covered in the fridge with plastic wrap, and it’ll stay fresh and flavorful for about two weeks.
- → Is coffee mousse freezer-friendly?
Absolutely. Pack it in a freezer-safe container and store for up to six months. Thaw it in the fridge overnight before eating.
- → Which chocolate should I pick for this dessert?
Dark chocolate is fantastic for bold flavor, but if you love sweeter treats, go ahead and use milk chocolate!
- → What swaps make this dessert dairy-free?
Replace heavy cream and milk with plant-based versions, like almond milk or coconut cream, for a dairy-free option.