This delectable 3-ingredient coffee mousse dessert recipe is creamy, smooth and fluffy with a rich, bold flavour. I'll repeat, it's *rich*. Super easy to make with 5-10 minutes of prepping and one hour fridge time.
Once it's had it's fridge time it gets whipped into a beautiful mocha-chocca cloud which can be enjoyed straight away. No need for any further 'setting' time in the fridge. It also contains no eggs or gelatine.
The coffee mousse recipe is for four medium portions, but if you're feeling brave, you can split this into two large portions.
For more fuss-free desserts, try this dark chocolate ice cream or Nutella milkshake recipe.
What's to love about this easy coffee mousse
- It's like having a very luxurious dessert for very little effort
- Easy to scale up the quantity if you have several guests at your next dinner party
- Needs only three simple ingredients
- Quick and easy, it only takes 5-10 minutes to prep
- Made with 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 coffee mousse, no egg yolks or egg whites
- No gelatine
- Gluten free
Key ingredients and substitutions
Double cream - This is also known as heavy 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.
Milk chocolate - 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 coffee mousse, rather than just coffee mousse.
Instant coffee granules - Good quality instant coffee works best for this mousse as you won't affect the texture by using liquid filter coffee. You can also use instant espresso coffee granules for a stronger taste.
Alternatively, insomniacs will be happy to know that decaf granules can also be used very successfully. My preferred option is Nescafe decaf (with the blue lid).
How to make coffee mousse - Quick summary
- Bring the cream to boiling point over a low heat, either on the stove top or in the microwave. Careful not to scold it.
- Pour the hot cream over the chopped chocolate and allow to melt. Whisk together until you have a smooth, glossy mixture.
- Add the coffee granules and stir. Allow the mixture to cool in the fridge for at least one hour.
- Whip with an electric hand mixer with wire whisks attached until you've reached a fluffy, mousse-like consistency.
- Spoon into bowls and decorate with your preferred toppings
Be very careful not to overwhip the mousse after it was in the fridge. It should take no longer than 1.5-2 minutes to reach the correct consistency.
Overwhipping the mousse will lead to either the mixture splitting, or becoming very dry and grainy.
Rather under-whip as you would still be able to rescue it by whipping it a little bit more. If it's overwhipped, there is no turning back, unfortunately.
See 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.
- Serve with fresh fruit like raspberries and strawberries. The tanginess from the berries really balances the richness of the mousse well
- Top with chocolate shavings
- Top with chocolate sauce or a drizzle of chocolate ganache
- Add a sprinkle of nuts or crushed honeycomb
- Add a dollop of Chantilly 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 coffee mousse cake filling
- Make coffee mousse pots - This mousse is very rich, so you can get away with dishing it into small pots just as 'teaser' after the main meal
- Make coffee mousse cups - It looks great served in small vintage tea cups
- Top with chocolate covered coffee beans
- Spread on top of coffee or chocolate cookies
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.
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 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 scold 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
- 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 wire whisk attachments and start whipping the chocolate mixture. *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
For food safety advice, including guidance on food allergies
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