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    Home » Recipes » Cookies, Snacks, Desserts

    Published: Feb 5, 2020 · Modified: Oct 24, 2022 by Mariska Ramondino · This post may contain affiliate links

    Easy Chocolate Coffee Mousse (5 ingredients)

    Jump to Recipe Print Recipe
    Easy & Delicious Chocolate & Coffee Mousse without Cream
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    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.

    Delicious soft chocolate coffee mousse on a spoon

    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.

    Jump to:
    • 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
    • You might also like
    • 📖 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.

    Ingredients such as egg whites, fresh berries, maple syrup, brewed coffee, and semi-sweet dark chocolate laid out on a white background.

    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.

    Dairy free chocolate mousse in mini cups

    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.

    Melted, shiny dark chocolate in a bowl.

    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).

    It is super easy when using a stand mixer or electric hand mixer. However, I have whisked it by hand before—in case you want to test your arm strength, go for it. 

    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.

    Beaten and stiffed egg whites in a stand mixer.

    STEP 3: When the white foam is ready, immediately combine it with the chocolate-coffee mixture.

    A hand stirring melted chocolate into beaten egg whites in a stainless steel bowl.
    IMPORTANT: Start gently by folding small amounts of the chocolate mixture into the beaten egg whites with a spatula. It will give the foam the proper time to temper and adjust to the chocolate base.
    A hand stirring melted chocolate into beaten egg whites in a stainless steel bowl.
    A hand stirring melted chocolate into beaten egg whites in a stainless steel bowl.
    A hand whisking egg whites into a chocolate mix in a stainless steel bowl.

    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.

    A hand whisking an egg white chocolate mousse mix in a stainless steel bowl.
    Don't overmix here, and work fast yet smoothly because you don't want the foam to deflate too much (it is the only aerator in this recipe giving this mouse its airy texture).

    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.

    Chocolate coffee mousse topped with shaved chocolate and a raspberry.
    Four ramekins filled with chocolate mousse and topped with fresh berries.

    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.

    Serving suggestions

    • 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.
    A bite taken out of chocolate mousse in a ramekin topped with fresh blackberries.

    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. 

    A bite of soft chocolate coffee mousse showcased on a spoon.

    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!

    You might also like

    • Make cold brew coffee (+healthy iced coffee recipes)
    • Easy & Light Mascarpone Mousse (for Mascarpone Lovers)
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    • Chocolate Peanut Butter Avocado Mousse

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    Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!


    📖 Recipe

    A bite of soft and airy chocolate coffee mousse showcased on a spoon.

    5-Ingredient Easy Chocolate Coffee Mousse

    Mariska Ramondino
    An easy chocolate coffee mousse recipe with only 5 ingredients. This beautiful dessert is a heavenly creamy and a mouthwatering chocolate treat with that hint of coffee flavor.
    4.59 from 29 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 15 mins
    Additional Time 30 mins
    Total Time 45 mins
    Course Cookies, Snacks, Desserts
    Cuisine International
    Servings 4 Servings

    Ingredients
     

    • 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

    Instructions

    • 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.

    Notes

    Additional Time: The extra 30 minutes allow the mousse to chill in the fridge! The structure of the mousse will be best when chilled for at least 2 hours.
    Equipment: I use the KitchenAid stand mixer. Other great and affordable choices are the COSTWAY stand mixer or the KitchenAid Power hand mixer. No matter the equipment you use, always thoroughly clean and dry your bowl beaters and spatula because any amount of grease can keep your whites from beating properly to stiff peaks.
    Serving size: for dinner parties, you can also offer it as a mini treat in mini cups (½ cup per person) that will serve 8.
    Dairy-free, low-carb chocolate options: I love Sea Salt dark chocolate by Lily's (also Keto-friendly). Other dairy-free chocolate options are Hu or Theo chocolate bars, which are a few of my favorites.
    Maple syrup alternative: if you like to keep it low carb, try a maple-flavored alternative syrup such as the one from Lakanto or Wholesome Yum.
    Egg whites: You can use carton egg whites versus shelled ones. If you use fresh egg whites from shelled eggs, store the yolks in a small airtight container for up to two days in the fridge and incorporate them into an omelet or egg muffins.
    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.

    Add your own private notes

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    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Serving: 1cupCalories: 290kcal (15%)Carbohydrates: 27g (9%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 3mg (1%)Sodium: 55mg (2%)Potassium: 330mg (9%)Fiber: 4g (17%)Sugar: 20g (22%)Vitamin A: 23IUCalcium: 36mg (4%)Iron: 3mg (17%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Keywords : chocolate mousse cups, chocolate mousse recipe best, chocolate mousse with egg whites, coffee mousse, no bake desserts
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    Reader Interactions

    Comments

    1. Krissy says

      February 10, 2020 at 2:25 pm

      WOW! This looks sinfully delicious! I will have to add this to my recipes and whip this up one day! Thanks for sharing 🙂

      Reply
      • Mariska says

        February 11, 2020 at 8:52 am

        Thank you, Krissy!

        Reply
    2. Morgan says

      February 10, 2020 at 4:42 pm

      This looks incredible! I was just looking for dessert ideas for a dinner party I'm hosting soon so I might have to give this a try!

      Reply
      • Mariska says

        February 11, 2020 at 8:53 am

        Hi, Morgan. This one is perfect for dinner parties because it is so easy to make. Thanks for stopping by!

        Reply
    3. Kelsey Harmony says

      February 10, 2020 at 10:49 pm

      Yum, this looks incredible!! I love dark chocolate so I will have to give this a try!

      Reply
      • Mariska says

        February 11, 2020 at 8:54 am

        Thank you, Kelsey!

        Reply
    4. Lindsey J // BRAVE LIFESTYLE BLOG says

      February 12, 2020 at 10:19 am

      You had me at brewed coffee! I like the limited ingredients in this fancy dessert.

      Reply
    5. Terry says

      January 11, 2021 at 7:39 pm

      This says 4 servings, but what size servings?

      Reply
      • Mariska says

        January 14, 2021 at 9:44 am

        Hi Terry, it's about a cup per serving;)

        Reply

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