Craving a dessert that’s both luxurious and simple? Mocha Mousse is a Creamy Coffee Dessert that blends bold espresso with rich dark chocolate, folded into light whipped cream. This velvety treat is ideal for dinner parties or quiet evenings at home. With easy steps, Mocha Mousse brings elegance to every bite. Let’s dive in!
Why You’ll Love Mocha Mousse
- No-Bake Ease: This silky dessert sets in the fridge without eggs or gelatin.
- Rich Flavors: Coffee and chocolate create a sophisticated Mocha Mousse experience.
- Quick Prep: Whip up this chocolate-coffee treat in just 20 minutes.
- Make-Ahead: Prepare Mocha Mousse a day ahead for effortless entertaining.
- Versatile: Serve in cups or as a cake filling for a decadent touch.
Ingredients for Mocha Mousse
Here’s what you’ll need for this velvety treat (serves 4–6):
For the Mousse:
- 200g (7 oz) dark chocolate (60–70% cocoa), chopped
- 2 tbsp (6g) instant espresso powder (or ¼ cup brewed espresso)
- 2 tbsp (30ml) hot water (if using espresso powder)
- 1¾ cups (420ml) heavy cream, cold
- 2 tbsp (25g) granulated sugar
- 1 tsp vanilla extract
- ¼ tsp kosher salt
For Garnish (Optional):
- Cocoa powder, for dusting
- Chocolate shavings or coffee beans
Equipment
- Microwave-safe bowl
- Whisk or electric mixer
- Large mixing bowl
- Wide spatula
- Ramekins or glass jars (4–6)
Ingredient Tips
- Chocolate: Chopped bars melt smoothly for this chocolate-coffee treat; avoid chips.
- Espresso: Instant powder offers control; brewed espresso adds depth.
- Cream: Cold heavy cream (33–36% fat) ensures fluffy peaks.
- Sugar: Granulated sugar sweetens lightly; powdered sugar works too.
- Vanilla: Enhances flavor; almond extract is a subtle twist.
Directions for Mocha Mousse
Let’s create this silky dessert!
Melt the Chocolate
In a microwave-safe bowl, I melt 200g chopped dark chocolate in 20-second bursts, stirring until smooth. I let it cool slightly to keep Mocha Mousse airy.
Prepare Espresso
I dissolve 2 tbsp instant espresso powder in 2 tbsp hot water (or use ¼ cup brewed espresso). I stir it into the chocolate with 1 tsp vanilla and ¼ tsp salt for bold flavor.
Whip the Cream
In a large bowl, I whip 1¾ cups cold heavy cream with 2 tbsp sugar to medium-stiff peaks, ensuring a smooth texture for Mocha Mousse. I avoid overwhipping.
Fold the Mousse
I fold one-third of the cream into the chocolate to lighten it, then gently incorporate the rest with a wide spatula, preserving the airy texture of Mocha Mousse.
Chill and Set
I spoon the mixture into 4–6 ramekins or jars, swirling the tops. I cover and chill this velvety treat for at least 2 hours, or overnight, to set.
Garnish and Serve
I dust the chocolate-coffee treat with cocoa powder or add chocolate shavings, then serve chilled.
Nutrition
- Prep Time: 20 minutes
- Chill Time: 2–24 hours
- Total Time: 2 hours 20 minutes–24 hours
- Servings: 4–6 (½–¾ cup per serving)
- Calories: ~300–350 kcal per serving
- Macros per Serving: 20g carbs, 5g protein, 25g fat, 2g fiber
Variations for Mocha Mousse
Try these twists on this velvety treat:
- Milk Chocolate: Swap for milk chocolate for a sweeter Mocha Mousse.
- Decaf Option: Use decaf espresso for a Creamy Coffee Dessert without caffeine.
- Boozy Twist: Add 1 tbsp coffee liqueur for depth.
- Nutty Crunch: Fold in 2 tbsp crushed hazelnuts, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.
- Vegan Swap: Use coconut cream and vegan chocolate for a dairy-free version.
Serving Ideas:
- Pair with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Food and Tips’ Grilled Lemon Herb Chicken for a savory balance.
- Enjoy with Food and Tips’ Vanilla Raspberry Iced Latte for a coffee-themed pairing.
Storage
I store this silky dessert in covered ramekins in the fridge for up to 24 hours; flavors deepen overnight. For longer storage, I freeze Mocha Mousse in airtight containers for up to 1 month, thawing in the fridge overnight to maintain texture.
Serving Tips
- Presentation: Serve this chocolate-coffee treat in glass jars with a cocoa dusting.
- Garnish: Add chocolate shavings or coffee beans for an elegant Mocha Mousse.
- Pairing: Pair with shortbread or Food and Tips’ Coconut Cooler for balance.
- Portion Size: ½–¾ cup per person for a rich dessert.
- Occasions: Perfect for dinner parties, holidays, or cozy nights.
FAQs About Mocha Mousse
Here are answers to some common questions about Mocha Mousse:
What chocolate is best for Mocha Mousse?
60–70% dark chocolate creates a rich Creamy Coffee Dessert.
Can I use brewed espresso instead of instant?
Yes, but use sparingly to maintain the texture of this silky dessert.
How do I keep Mocha Mousse light?
Whip cream to medium-stiff peaks and fold gently for airy results.
Can I make a vegan version of Mocha Mousse?
Use coconut cream and vegan chocolate for a dairy-free treat.
How long should this dessert chill?
At least 2 hours, or overnight, for perfect Mocha Mousse consistency.
Conclusion
Mocha Mousse is a sophisticated yet simple dessert that blends chocolate and coffee beautifully. This velvety treat is perfect for any occasion. Make Mocha Mousse, share with friends, and savor the silky delight!
Mocha Mousse
Ingredients
For the Mousse:
- 200 g 7 oz dark chocolate (60–70% cocoa), chopped
- 2 tbsp 6g instant espresso powder (or ¼ cup brewed espresso)
- 2 tbsp 30ml hot water (if using espresso powder)
- 1¾ cups 420ml heavy cream, cold
- 2 tbsp 25g granulated sugar
- 1 tsp vanilla extract
- ¼ tsp kosher salt
For Garnish (Optional):
- Cocoa powder for dusting
- Chocolate shavings or coffee beans
Instructions
Melt the Chocolate
- In a microwave-safe bowl, I melt 200g chopped dark chocolate in 20-second bursts, stirring until smooth. I let it cool slightly to keep Mocha Mousse airy.
Prepare Espresso
- I dissolve 2 tbsp instant espresso powder in 2 tbsp hot water (or use ¼ cup brewed espresso). I stir it into the chocolate with 1 tsp vanilla and ¼ tsp salt for bold flavor.
Whip the Cream
- In a large bowl, I whip 1¾ cups cold heavy cream with 2 tbsp sugar to medium-stiff peaks, ensuring a smooth texture for Mocha Mousse. I avoid overwhipping.
Fold the Mousse
- I fold one-third of the cream into the chocolate to lighten it, then gently incorporate the rest with a wide spatula, preserving the airy texture of Mocha Mousse.
Chill and Set
- I spoon the mixture into 4–6 ramekins or jars, swirling the tops. I cover and chill this velvety treat for at least 2 hours, or overnight, to set.
- Garnish and Serve
- I dust the chocolate-coffee treat with cocoa powder or add chocolate shavings, then serve chilled.
Notes
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