Get ready to swoon over this irresistible 3-ingredient coffee mousse dessert! It's unbelievably creamy, smooth, rich and bold, just the way we like it. And yes, it's seriously rich!
The best part? It's an eggless coffee mousse, contains no gelatine and it's a breeze to whip up, with just 5-10 minutes of prep time, followed by a short hour in the fridge.
After its time in the fridge, it gets briefly whipped into a heavenly mocha-chocca cloud that's ready to enjoy then and there.
This easy coffee mousse recipe is for four medium portions, but if you're feeling brave, you can split this into two large portions.
See our list of 25 serving suggestions for coffee mousse to spark some ideas.
What's to love about this coffee mousse recipe
- It's a very luxurious dessert for very little effort. The perfect dessert for coffee lovers.
- Easy to scale up for larger dinner parties.
- This creamy dessert needs only three simple ingredients.
- Quick and easy, it only takes 5-10 minutes to prep.
- Made with easily-available instant coffee.
- You can decorate it in various ways.
- After whipping it can be enjoyed straight away, no need to let it set.
- No additional sugar, bar the chocolate.
- This is a completely eggless mousse, no yolks or whites.
- No gelatine.
- Gluten free.
Key ingredients and substitutions
*Please see the recipe card at the bottom of this post for the detailed list of ingredients.
This is also known as heavy whipping cream in the US and some other countries. It has a higher fat content than whipping cream or single cream, hence why the mousse is so creamy and rich.
Using milk chocolate instead of dark chocolate allows the coffee flavour to shine. You can definitely use dark chocolate, but the taste will tip towards chocolate mousse, rather than coffee mousse.
Instant coffee granules
Good quality instant coffee powder works best for this mousse as you won't affect the texture by using liquid filter coffee. You can also use instant espresso powder for a stronger taste.
Alternatively, insomniacs will be happy to know that decaf granules can also be used very successfully. Our preferred option is Nescafe decaf (with the blue lid).
How to make coffee mousse - Quick summary
- In a small saucepan, bring the cream to boiling point over low heat, either on the stovetop or in the microwave. Careful not to scald it.
- In a large bowl, pour the hot cream over the chopped chocolate and allow to melt. Stir the hot cream and melted chocolate together until you have a glossy, smooth mixture.
It will look grainy at first, but persist, it comes together quickly enough.
- Add the coffee granules and stir. Cover the mixing bowl with plastic wrap and allow the mixture to cool in the fridge for at least one hour.
- Use an electric mixer with the whisk attachments to whip the mixture until it reaches a fluffy and mousse-like consistency. Be very careful not to overwhip.
You don't quite want to whip it until stiff peaks form. Stop just when the peaks are medium soft.
- Spoon the mousse mixture into bowls and decorate with your preferred toppings. A small wine glass also makes a good vessel for the mousse.
Be careful not to whip the mousse for too long after it has been in the fridge. It should only take about 1.5-2 minutes to reach the right consistency.
Overwhipping can cause the mixture to separate or become dry and grainy.
It's better to slightly under-whip the mousse because you can fix it by whipping it a bit more if needed. Once it's overwhipped, there's no way to undo it, unfortunately.
See the image for the correct consistency. You should have a slow drip by lifting the whisks out of the mixture. It will appear fluffy and thick, but not so thick that you can start seeing any graininess.
Equipment tip: You can use a stand mixer for the whipping process, but we feel using an electric hand mixer gives you a lot more control overseeing the consistency of the mousse and knowing when to stop whipping.
25 delicious serving suggestions for coffee mousse
- Serve with fresh fruit like raspberries and strawberries. The tanginess from the berries really balances the richness of the mousse well.
- Layer the coffee mousse with crushed graham crackers or cookie crumbs for a tasty parfait-style dessert. It helps to use a piping bag when layering mousse into a glass.
- Top with chocolate shavings or chocolate chips.
- Sprinkle with a pinch of sea salt to balance the flavours and add a touch of sophistication.
- Top with chocolate sauce or a drizzle of chocolate ganache.
- Add a sprinkle of nuts or crushed honeycomb.
- Serve alongside mocha truffles.
- Add a dollop of Chantilly whipped cream.
- Create a coffee mousse trifle by layering it with chunks of chocolate cake or brownies and whipped cream.
- Add a shot of liqueur to the mix, like Baileys or Frangelico.
- Top with marshmallow fluff.
- You can also use this as a mousse filling for a coffee cake or a sponge cake.
- Make coffee mousse pots - this mousse is very rich, so you can get away with dishing it into small pots just as a 'teaser' after the main meal. The perfect ending to a dinner party.
- Make coffee mousse cups - they look great served in small vintage tea cups.
- Top with chocolate-covered coffee beans.
- Spread on top of coffee or chocolate cookies.
- Serve with a dusting of cocoa powder.
- Garnish with a sprinkle of cinnamon.
- Pair with a side of biscotti for dipping.
- Serve alongside a scoop of vanilla ice cream.
- Top with a dollop of whipped coconut cream.
- Enjoy with a side of shortbread cookies.
- Garnish with a sprig of fresh mint.
- Accompany with a drizzle of caramel sauce.
- Serve with a side of ladyfingers for a classic touch.
The mousse will keep well in the fridge for up to 2 days. It will become very thick as time goes by, so it's really at it's best when having it fresh.
Cover it with plastic wrap or in an airtight container to stop the mousse from drying out.
Not suitable for freezing
You can, yes. We would recommend not making it more than 2 hours in advance for ultimate fluffiness by the time you serve it.
Characteristically a mousse is a light and airy dessert, usually achieved by whipping air into the base ingredients. This creates small bubbles, providing the mousse with a fluffy, creamy texture.
Despite mousse's light texture, it's quite rich in taste as heavy cream often features as a main ingredient.
More mousse recipes
More recipes using coffee as an ingredient
Creamy 3-Ingredient coffee mousse (eggless)
- 250 millilitre double cream - or 'heavy cream' in some countries
- 150 grams milk chocolate - chopped
- 3 teaspoons instant coffee granules - or instant espresso granules
- Chop the milk chocolate into small pieces and place in a medium-large bowl.
- In a small saucepan on the stove, heat the double cream to boiling point. You can also pour the cream into a jug and microwave until boiling point. This will take about 2 minutes in the microwave, but keep an eye on it, you don't want to scald the cream.
- Pour the hot cream onto the chocolate and leave it to melt for about 5 minutes.After 5 minutes, stir the cream into the chocolate until you have a smooth consistency. Don't be alarmed if it looks grainy at first, keep stirring until it comes together into a smooth, glossy liquid.
- Add the coffee granules to the chocolate and cream and give it a quick stir.
- Cover with plastic wrap and place the bowl in the fridge for 1 hour to completely cool down.
- Once the mixture has cooled down, use an electric hand mixer with the whisk attachments to whip the mixture until it reaches a fluffy and mousse-like consistency. *IMPORTANT* - Do not over whip. It should take no longer than 1.5-2 minutes to reach the right consistency for the mousse. See attached photo of what it should look like.
- Spoon the mousse into bowls, top with desired toppings and serve.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.