Chocolate Coffee Mousse

5 from 1 vote

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Chocolate Coffee Mousse

Chocolate Coffee Mousse

THIS decadent chocolate coffee mousse recipe is truly next level and the most perf treat. Semi-sweet chocolate and brewed coffee tossed w/vanilla and folded in with whipped cream. This coffee dessert doesn’t get ANY better than this.

The perfect coffee flavor dessert and the best, refreshing mix of ingredients.

Chocolate Coffee Mousse

What ingredients do you need for this chocolate coffee mousse recipe?

Semi sweet chocolate: I love the flavor of semi-sweet chocolate in this recipe! But you can opt to use your favorite as well, just keep in mind, a dark chocolate may come out more in the bitter side!

Egg yolks: We are using egg yolks from eggs for this recipe! Save the egg whites for a scramble, or any sort of meringue too!

Heavy cream: Cream is being used to melt the chocolate, for the whipped cream, and to fold in the mousse!

Coffee: Brewing coffee and adding in the mousse brings this to the next level!

Vanilla Extract: We are using vanilla extract, but fresh vanilla bean also works here!

Salt and sugar

Optional toppings to add-on: strawberries, raspberries, dust of cinnamon, powdered sugar, espresso/coffee powder to coat the top

Chocolate Coffee Mousse

Instructions to make this recipe

Chill your bowl

To start your mousse, chill your bowl for the whipped cream. This could be either the bowl you will use a hand mixer for, or the bowl of the stand mixer, for 15-30 minutes (or longer).

Next, make your whipped cream

In that cold bowl, add in your heavy whipping cream, sugar and vanilla extract or whole vanilla bean. Whisk well until whipped cream is formed. You can whisk with your hands (takes longer and a lot of strength but totally do-able) or you can use a hand mixer, or a stand/electric mixer. Whisk until stiff peaks form, about 2-3 minutes in a stand mixer. Don’t over mix either! Once it’s done, set aside in the fridge until ready to use.

Get your double boiler ready

Place cold water in a deep pot and bring to a simmer. You want a pot big enough that a bowl can fit on top of it. Add enough water so that it doesn’t touch the mixing bowl when you add it in, add your mixing bowl on top of the water. Once it’s at a simmer, remove from heat.

Add in your egg yolks and sugar in a large bowl (on top of the pot of water). Stir and whisk until a custard-like texture is formed. Next, add in your chopped chocolate and heavy cream. Place back on the fire on low heat. Stir gently with a spatula until your chocolate is melted and creamy throughout.

Finish your coffee chocolate mixture

Remove from the heat, add in your vanilla, coffee and a pinch of salt, stir to combine. Set aside to cool a tad, but not to get cold or else it will harden – about 5 minutes.

Fold in your cream with a spatula

Take your whipped cream out of the fridge, and reserve 1/2 cup of it for the garnish/topping. Take the remaining whipped cream, and fold it gently into the bowl of your melted chocolate coffee mixture.

Fold until all the streaks are gone, and the color is all one light brown tint, with the cream fully incorporated. Fold in an infinity, eight shape and don’t whisk in a circle. Do this gently and be careful not to over whisk.

Chill and serve

Pour this mixture in cups of your choice, and chill in the refrigerator for starting at 3 hours-overnight. When it’s all set, top with your remaining whipped cream, any chocolate shavings (optional), and a couple coffee beans.

Chocolate Coffee Mousse

Tips, tricks and substitutions

Can I melt the chocolate in the microwave? Yes, we are using a double broiler here, but you can alternatively melt your chocolate in the microwave. Just toss all the ingredients you would put in the double broiler, and melt in segments, mixing each time until melted.

By melting all at once without taking breaks in the microwave, it will firm up super quickly and become kind of gummy!

How do you firm up a chocolate mousse? If you’re struggling with your consistency, you can adjust with another egg yolk, or you can add a little bit of cornstarch mixed with water as you’re on low heat (when you are making your mousse mixture).

Chocolate Coffee Mousse

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Chocolate Coffee Mousse

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Chocolate Coffee Mousse
5 from 1 vote

Chocolate Coffee Mousse

THIS decadent chocolate coffee mousse recipe is truly next level and the most perf treat.
Prep: 20 minutes
Cook: 10 minutes
Chilling time: 3 hours
Total: 3 hours 30 minutes
Servings: 4

Ingredients 

For the Mousse

  • 4 egg yolks
  • 2 tablespoons sugar
  • 6 ounces of semi sweet chocolate, roughly chopped
  • 1/4th cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoon coffee
  • Pinch of salt

Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract

Instructions 

  • Chill your bowl. To start your mousse, chill your bowl for the whipped cream. This could be either the bowl you will use a hand mixer for, or the bowl of the stand mixer, for 15-30 minutes (or longer).
  • Next, make your whipped cream. In that cold bowl, add in your heavy whipping cream, sugar and vanilla extract or whole vanilla bean. Whisk well until whipped cream is formed. You can whisk with your hands (takes longer and a lot of strength but totally do-able) or you can use a hand mixer, or a stand/electric mixer. Whisk until stiff peaks form, about 2-3 minutes in a stand mixer. Don’t over mix either! Once it’s done, set aside in the fridge until ready to use.
  • Get your double boiler ready. Place cold water in a deep pot and bring to a simmer. You want a pot big enough that a bowl can fit on top of it. Add enough water so that it doesn’t touch the mixing bowl when you add it in, add your mixing bowl on top of the water. Once it’s at a simmer, remove from heat.
    Add in your egg yolks and sugar in a large bowl (on top of the pot of water). Stir and whisk until a custard-like texture is formed. Next, add in your chopped chocolate and heavy cream. Place back on the fire on low heat. Stir gently with a spatula until your chocolate is melted and creamy throughout.
  • Finish your coffee chocolate mixture. Remove from the heat, add in your vanilla, coffee and a pinch of salt, stir to combine. Set aside to cool a tad, but not to get cold or else it will harden – about 5 minutes.
  • Fold in your cream with a spatula. Take your whipped cream out of the fridge, and reserve 1/2 cup of it for the garnish/topping. Take the remaining whipped cream, and fold it gently into the bowl of your melted chocolate coffee mixture.
    Fold until all the streaks are gone, and the color is all one light brown tint, with the cream fully incorporated. Fold in an infinity, eight shape and don’t whisk in a circle. Do this gently and be careful not to over whisk.
  • Chill and serve. Pour this mixture in cups of your choice, and chill in the refrigerator for starting at 3 hours-overnight. When it’s all set, top with your remaining whipped cream, any chocolate shavings (optional), and a couple coffee beans.
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