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. 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. This mousse uses only egg whites to make its texture light and fluffy and is dairy and gluten-free.
What can I say, a dessert that combines dark chocolate with coffee and sweetened with only maple syrup? Yep, my kind of treat. This mousse recipe 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. Maybe it is one of the fastest mousses you'll ever make. But for ten minutes, it does require your undevoted attention. So, let's dig in and discuss ingredients and some key steps I take to make this chocolate coffee mousse light and airy.
WHAT IS IN THIS CHOCOLATE COFFEE MOUSSE DESSERT—INGREDIENTS
There are only four components to this dish with chocolate as one of the base ingredients—which also helps the mousse set firm. So no gelatin, cream, or any other thickeners are needed here.
- Pick a good quality dark chocolate with high levels of cocoa—anywhere from 70 to 80%.
- If you are a sweet chocolate lover, go for 56% instead. But know that there will be plenty of sweetness by adding the maple syrup.
- Choose unflavored chocolate bars, unless, of course, you want to change it up.
- Flavored-chocolate will slightly change the taste of this mousse.
- But if you like to experiment, here are some flavors that work well with coffee: almond, hazelnut, vanilla, and mint-flavored chocolate—my favorite.
- The recipe calls for egg whites at room temperature, which means to remove the eggs from the fridge and let it sit on the kitchen counter for about 30 minutes before using them.
- I always have more success with egg whites at room temperature.
- In my experience, they will beat up faster and higher.
- Yes, you can use carton egg whites versus shelled. But for me, they take much longer to whip up, or based on the brand, do not whip up as well.
- I prefer separating fresh eggs and work the egg yolks into some plant milk as the base for an omelet later.
One tablespoon is more than enough to add that touch of extra sweetness and caramelized undertones.
- Pick your favored coffee bean—you know, the one you drink regularly.
- And if you love vanilla or a hazelnut-flavored cup of Joe, then go ahead—it works great!
- Half a cup will give you a strong coffee flavor, but you can tone it down to about three tablespoons for a slight hint of coffee.
Fresh or frozen raspberries
- This fruit is just for garnish, and I like to add extra chocolate shavings.
- Sweet cherries, almond slices (if no nut allergies), strawberries are a few other options that you can use to dress up mini mousse cups, and that pairs well with chocolate.
HOW TO MAKE THIS DESSERT A SUCCESS—A FEW TIPS
- Slowly melt your chocolate while stirring over low heat, and don't let it burn—you got to stay with it to get that smooth, glowy paste infused with coffee and maple syrup. No need to completely cool the chocolate-coffee mixture, but I let it sit off the stove while tending the egg whites.
- 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 you use 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.
- 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.
- When the white foam is ready immediately combine with the chocolate-coffee mixture. BUT, and this is important, start gently by folding small amounts of the chocolate mixture in with a spatula. It will give the foam the proper time to temper and adjust to the chocolate base.
- 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. 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 that gives this mouse its airy texture.)
HOW TO BEST SERVE THIS CHOCOLATE MOUSSE
- 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.
- Make sure that you portion the mousse into your desired serving dishes as soon as it is made and before its 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, but I always let it cool for a bit longer—about two hours. 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 THE MOUSSE IN THE FRIDGE
It will keep well for a few days—up to 4 days max.
I have made this chocolate coffee mousse numerous times now—for fancy occasions or low-key get-togethers. And it is always a dessert that doesn't disappoint. Now it is your turn to make this mousse recipe and make it your own. Enjoy!
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- 1 cup/155 grams dark (56% to 80%) semi-sweet chocolate, broken into pieces, at room temperature, plus extra for garnish
- 1 tablespoon maple syrup
- ½ cup brewed coffee
- 4 egg whites at room temperature
- fresh or frozen raspberries 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 speed, beat the egg whites until stiff peaks form.
- Use a (rubber) spatula to scrape the 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 mini cups 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.