This chocolate coffee mousse needs just four ingredients and no eggs. Strong coffee deepens the chocolate so it tastes richer and less sweet, and whipped cream makes it light and silky. It takes 15 minutes to make, then a couple of hours in the fridge.
Chocolate coffee mousse recipe
Serves: 4
Prep time: 15 minutes, plus at least 2 hours chilling
Ingredients
- 170g dark chocolate (about 70% cocoa), chopped, or dark chocolate chips
- 3 tbsp (45ml) freshly brewed strong coffee or espresso
- 250ml double cream, cold
- 1 tsp vanilla extract
Method
- Put the chocolate and coffee in a heatproof bowl over a pan of barely simmering water. Stir gently until the chocolate has just melted and is smooth. Melting them together stops the chocolate from seizing.
- Take the bowl off the heat and leave to cool for about 5 minutes, until just warm.
- In another bowl, whip the cream and vanilla to soft peaks. Don't overwhip, or the mousse will be grainy.
- Stir a spoonful of the cream into the chocolate to loosen it. Then gently fold in the rest with a spatula until no streaks remain.
- Spoon or pipe into 4 small glasses or ramekins. Chill for at least 2 hours, until set.
The mousse keeps covered in the fridge for up to 2 days, so it's a good make-ahead dessert.
Which coffee should I use?
Use a coffee you enjoy drinking, brewed strong. Espresso or a moka pot is ideal, but a small, strong cafetière works too. Chocolatey, nutty coffees from Brazil or Colombia blend right in, while a fruity Ethiopian coffee adds a berry-like edge. For a milder mousse, use decaf.
Toppings and variations
- A dusting of cocoa powder or grated chocolate
- A few chocolate covered coffee beans
- Fresh raspberries or a spoonful of whipped cream
- A pinch of sea salt flakes, to bring out the chocolate
Love coffee desserts? Try our espresso brownies or classic tiramisu.
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