Creamy Coffee Chocolate Mousse Recipe
Introduction
Indulge in a rich and velvety dessert with this Creamy Coffee Chocolate Mousse. Combining the bold flavors of coffee and chocolate, it’s a perfect treat for any occasion that’s both elegant and easy to make.
Ingredients
- 1 cup (170g) semi-sweet chocolate chips
- 2 teaspoons instant coffee granules
- 2 tablespoons hot water
- 2 cups (480ml) heavy whipping cream, divided
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: In a heatproof bowl, combine the chocolate chips, instant coffee granules, and hot water. Stir until the coffee dissolves. Microwave in 20-second intervals, stirring well after each, until the chocolate is fully melted and smooth.
- Step 2: In a large mixing bowl, add 1 ½ cups of heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt. Whip using an electric mixer until stiff peaks form.
- Step 3: Allow the melted chocolate to cool slightly, then gently fold it into the whipped cream with a spatula, using slow, sweeping motions to keep the mixture light and airy.
- Step 4: Spoon the mousse into serving glasses or ramekins. Cover and refrigerate for at least 2 hours to allow it to set.
- Step 5: Just before serving, whip the remaining ½ cup of heavy cream and dollop it on top of the mousse. Optionally, dust with cocoa powder or garnish with shaved chocolate for an elegant finish.
Tips & Variations
- Use high-quality chocolate for a richer flavor and smoother texture.
- Swap instant coffee granules with espresso powder for a stronger coffee taste.
- For a vegan version, try using coconut cream and dairy-free chocolate.
- Gently fold in chopped nuts or a splash of liqueur like Kahlúa for added complexity.
Storage
Store the mousse in an airtight container in the refrigerator for up to 3 days. When ready to serve, you can refresh the topping by whipping a little cream. Avoid freezing as it may alter the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this mousse ahead of time?
Yes, the mousse can be made up to two days in advance and kept refrigerated. Just add the whipped cream topping just before serving for the best presentation.
What if I don’t have a microwave to melt the chocolate?
You can melt the chocolate and coffee mixture over a double boiler on the stove. Stir constantly until smooth to prevent burning.
PrintCreamy Coffee Chocolate Mousse Recipe
This Creamy Coffee Chocolate Mousse combines rich semi-sweet chocolate with a hint of instant coffee, resulting in a luscious and airy dessert. Lightly sweetened whipped cream makes the perfect base, creating an indulgent treat that’s easy to prepare and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Chocolate Coffee Mixture
- 1 cup (170g) semi-sweet chocolate chips
- 2 teaspoons instant coffee granules
- 2 tablespoons hot water
Whipped Cream Mixture
- 2 cups (480ml) heavy whipping cream, divided (1 ½ cups + ½ cup)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Garnish (optional)
- Cocoa powder or shaved chocolate for dusting
Instructions
- Melt the Chocolate: In a heatproof bowl, combine the chocolate chips, instant coffee granules, and hot water. Stir until the coffee granules dissolve completely. Microwave the mixture in 20-second bursts, stirring each time, until the chocolate is fully melted and smooth.
- Whip the Cream: In a large mixing bowl, add 1 ½ cups of heavy whipping cream, powdered sugar, vanilla extract, and a pinch of salt. Using an electric mixer, whip until stiff peaks form, creating a silky, firm whipped cream base.
- Fold in the Chocolate: Allow the melted chocolate to cool slightly so it’s not too warm. Gently fold the cooled chocolate into the whipped cream using a spatula with slow, sweeping motions to maintain the light and airy texture of the mousse.
- Chill the Mousse: Spoon or divide the mousse evenly into serving glasses or ramekins. Cover and refrigerate for at least 2 hours to allow the mousse to set and flavors to meld.
- Garnish & Serve: Just before serving, whip the remaining ½ cup of heavy cream until soft peaks form. Dollop the whipped cream on top of each mousse serving and dust with cocoa powder or sprinkle with shaved chocolate for an elegant finish.
Notes
- Ensure the melted chocolate is cooled before folding in to prevent deflating the whipped cream.
- For a stronger coffee flavor, increase instant coffee granules slightly or use espresso powder.
- The mousse can be prepared up to a day in advance and stored covered in the refrigerator.
- Use good quality semi-sweet chocolate for the best rich flavor.
- Optional garnish ideas include chocolate shavings, espresso beans, or a sprinkle of cinnamon.
Keywords: coffee chocolate mousse, chocolate mousse recipe, creamy mousse dessert, easy coffee dessert, no-bake mousse
