Treat yourself or your guests with this heavenly light and creamy chocolate coffee mousse recipe—an easy-to-make dessert with only 5 ingredients that looks and tastes luxurious.
A dessert that combines dark chocolate with coffee and is sweetened with only maple syrup? Yep, my kind of treat.
So, let's dig in and discuss why you'll love this coffee mousse, the ingredients you'll need, and some key steps to make this healthy and easy chocolate dessert to impress.
- Why you'll love this simple chocolate coffee mousse
- Ingredients & helpful notes
- Recipe steps and a few helpful tips
- Substitutions & dietary alternatives
- Serving suggestions
- How long does the mousse take to set in the fridge
- How long can you keep mousse in the fridge
- How to reuse leftover fresh egg yolks
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- 📖 Recipe
Why you'll love this simple chocolate coffee mousse
- This mousse is incredibly light yet also deliciously creamy.
- And in no time, with only a few ingredients, you have a fancy sweet that only requires some chilling.
- Every spoon gives you a delicious dark chocolate flavor with sweet coffee maple undertones—perfect for small dinner parties, date nights, or anytime you want to satisfy your chocolate cravings.
- It's made without gelatin or cream. Instead, I'm using only egg whites to make its texture light and fluffy.
- And depending on the choice of dark chocolate or sweetener, you can easily make this homemade mousse dairy-free, gluten-free and Keto-friendly.
Ingredients & helpful notes
There are only five components to this super easy dessert, with dark chocolate as one of the base ingredients—let's have a look.
DARK CHOCOLATE: Pick good quality dark chocolate with high levels of cacao—anywhere from 70 to 80%. Go for 56% instead, If you are a sweet chocolate lover.
EGG WHITES: The recipe calls for egg whites at room temperature, which means remove the eggs from the fridge and let them sit on the kitchen counter for about 30 minutes before using them— it helps beat egg whites properly to stiff peaks.
Note: You can use carton egg whites versus shelled.
MAPLE SYRUP: One tablespoon is more than enough to add that touch of extra sweetness and caramelized undertones.
BREWED COFFEE: Pick your favorite coffee bean— the one you drink regularly. Half a cup will give you a decent coffee flavor, but you can tone it down to about three tablespoons for a slight hint of coffee.
BERRIES: You can use fresh or frozen. Although only used for garnish, I find them a must to take this chocolate and coffee dessert to the next level.
Note: You don't need any gelatin, cream, or any other thickeners. It's an egg white chocolate mousse only.
Recipe steps and a few helpful tips
Maybe it is one of the fastest mousses you'll ever make. But for ten minutes, it does require your undevoted attention.
STEP 1: Place the chocolate in a small pan over low heat. When the chocolate starts melting, immediately pour in the maple syrup and the coffee.
Continue to melt your chocolate while stirring the ingredients until everything is well combined, and don't let it burn—you got to stay with it to get that smooth, glowy paste infused with coffee and maple syrup.
Note: There is no need to cool the chocolate-coffee mixture completely. Instead, I let it sit off the stove while tending the egg whites.
STEP 2: Beat your egg whites until stiff, meaning until peaks stand straight up when you lift your beater from the mixture (about 5 minutes on medium speed).
Note: The key to a stable white foam with beautiful peaks is to use either a glass or metal bowl and wipe it thoroughly clean first. Trust me, any dust, wet, or fatty particles in it will prevent the egg whites from stiffening—I have learned the hard way.
STEP 3: When the white foam is ready, immediately combine it with the chocolate-coffee mixture.
Then to get a uniform and beautiful brown mix, I usually use a regular (hand) whisk—never use an electric mixer at this stage—to gently blend everything.
STEP 4: Divide the mousse equally into small cups, ramekins, or serving bowls. Chill in the refrigerator for at least 30 minutes or let sit overnight.
STEP 5: When ready to serve, garnish with berries and extra chocolate shavings.
Substitutions & dietary alternatives
- Choose a bar of flavored chocolate to switch up the flavors. Almond, hazelnut, vanilla, and mint-flavored chocolate work well with coffee.
- To keep it dairy-free and low-carb or keto-friendly, choose a chocolate brand that uses cocoa butter and no added sugar—I'm suggesting some of my favorites in the recipe notes. Also, replace maple syrup with a maple syrup alternative (see recipe notes).
- If you love vanilla or a hazelnut-flavored cup of Joe, then go ahead—it works great in this coffee mousse recipe!
- Sweet cherries, almond slices (if no nut allergies), strawberries, blackberries, and chocolate shavings are a few other options that you can use to dress up these chocolate mousse cups.
- I don't want to stifle your imagination. This dessert will taste good no matter how you serve it.
- You could even use this recipe to layer it on your favorite cooled cupcakes or as a last-minute add-on to dress-up cakes.
- But my ideal way is using individual mini cups or bowls because they look gorgeously cute, and this mousse is a delicious dessert on its own.
- Ensure that you portion the mousse into your desired serving dishes as soon as it is made and before it's set.
- It will be runny enough to do so with a small spoon, or you can use a pastry bag to simplify things (not necessary).
- Then place it in the fridge to chill.
- You can garnish before serving.
How long does the mousse take to set in the fridge
It only takes about 30 minutes to one hour, but I always let it cool for a bit longer—about two hours to obtain a beautiful, light, and fluffy texture.
If you want to prepare this the day before your event, let it sit overnight for a do-ahead treat.
How long can you keep mousse in the fridge
It will keep well for a few days—up to 4 days max.
How to reuse leftover fresh egg yolks
You can store the yolks in a small airtight container for up to two days in the fridge and easily incorporate them into an omelet or egg muffins, pancake mix, or homemade mayonnaise—or work the egg yolks into some plant milk as the base for a lighter egg dish (these are just a few easy options).
I have made this chocolate coffee mousse numerous times—for fancy occasions or low-key get-togethers.
And it is always a dessert that doesn't disappoint. So now it is your turn to make this mousse recipe and make it your own. Enjoy!
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5-Ingredient Easy Chocolate Coffee MousseMariska Ramondino
- 1 cup dark 56% to 80% semi-sweet chocolate, broken into pieces, at room temperature, plus extra for garnish 155 grams
- 1 tablespoon maple syrup or alternative to keep it Keto-friendly
- ½ cup brewed coffee 90ml
- 4 egg whites at room temperature
- Fresh or frozen raspberries/blackberries to garnish
- Place a small saucepan over very low heat and add the chocolate. When the chocolate starts melting, pour in the maple syrup and the coffee.
- Stir continuously until the ingredients are well combined and all the chocolate is completely melted—you should have a shiny dark chocolate paste. Remove from heat; reserve.
- Using a stand mixer or electric hand mixer on medium to high speed, beat the egg whites until stiff peaks form (4 to 5 minutes).
- Use a (rubber) spatula to scrape the reserved chocolate mixture from the pan and add it to the beaten egg whites in thirds.
- At first, gently fold in the mix for a few seconds, then use a regular whisk and gently stir until everything is thoroughly blended and you have a beautiful brown mousse. Note: don't overmix here. It is important to work quickly but not vigorously, so the peaked egg whites won't deflate too much.
- Divide the mousse evenly into 4 small cups, ramekins, or serving bowl.
- Chill in the refrigerator for at least 30 minutes (I usually let it sit for 2 hours, or you can let it sit overnight.)
- When ready to serve, garnish with a raspberry and extra chocolate shavings.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.