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Coffee Chocolate Mousse

This Coffee Chocolate Mousse is a decadent dessert that any chocolate lover will appreciate. It's smooth, airy, and a hint of espresso only enhances the delicious chocolate flavor.
Course Dessert
Cuisine American, French
Keyword chocolate mousse
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Calories 1212kcal
Author Dina from SimplyHomeCooked.com


  • 2 tbsp hot water
  • 2 tsp instant espresso powder
  • 1 1/2 cup good quality semisweet chocolate chips
  • 2 tbsp unsalted butter
  • 1 tsp flavorless gelatin dissolved in 2 tbsp water
  • 1/2 tsp vanilla extract
  • 2 tsp sugar
  • 3/4 cup chilled heavy whipping cream


Dissolve gelatin and espresso powder

  • Dissolve 2 tsp of espresso powder into 2 tbsp of hot water.
  • Meanwhile, soak the gelatin in 2 tbsp of water. Let it sit for about 5 minutes.

Melt chocolate and butter

  • Over a double boiler, melt chocolate, butter, and dissolved espresso powder.

Mix together everything but the whipping cream

  • Once the chocolate mixture has cooled to room temperature, add in the vanilla, sugar, and soaked gelatin. Stir with a whisk, just to combine.

Whip the cream

  • Using a handheld mixer, beat the chilled heavy whipping cream until stiff peaks form.

Fold cream into the chocolate mousse

  • With a spatula, fold the heavy whipping cream into the chocolate. Do not stir. Stirring will make the mouse lose its airy texture.
  • Once the chocolate and heavy whipping cream are blended well, pour the mousse into serving glasses and refrigerate for 5 hours or overnight


Can I rewhip it after its been made
Yes, you can re-whip it. Just make sure that it is cold and add a few tablespoons of heavy cream before you re-whip it to help smooth out the texture.


Calories: 1212kcal | Carbohydrates: 78g | Protein: 10g | Fat: 96g | Saturated Fat: 57g | Cholesterol: 160mg | Sodium: 49mg | Potassium: 868mg | Fiber: 11g | Sugar: 54g | Vitamin A: 1729IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 9mg