5-Ingredient Easy Chocolate Coffee Mousse
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.
Servings: 4 Servings
Calories: 290kcal
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.1 cup 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
- 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).4 egg whites at room temperature
- 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 bowls.
- 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.Fresh or frozen raspberries/blackberries to garnish
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.
Nutrition
Serving: 1cup | Calories: 290kcal | Carbohydrates: 27g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 55mg | Potassium: 330mg | Fiber: 4g | Sugar: 20g | Vitamin A: 23IU | Calcium: 36mg | Iron: 3mg