Coffee Mousse
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My easy coffee mousse recipe uses 5 simple ingredients and turns out fluffy and creamy. It’s buzzing with coffee flavor, and my family swears it’s better than tiramisu.
When I want an indulgent treat to feed a crowd, or I need a little pick-me-up after a big dinner, I make this coffee mousse recipe. You don’t need fancy kitchen gadgets to make it, yet the results are a decadent treat every coffee lover will adore (and I should know–my family are coffee snobs!).
Table of Contents
Why I love this recipe
- Convenient. There are no beating egg whites, no tempering egg yolks, and no boiling gelatine.
- Perfect for dinner parties. I make this for my friends whenever I’m hosting as a post-dinner caffeine fix–alongside espresso, of course.
- Easy to make ahead. Since it’s a no-bake recipe, I can whip it up (literally) in the morning and simply garnish it before serving.
- Flexible. I tested this recipe a dozen times to figure out how to make it dairy-free, caffeine-free, and refined sugar-free.
- Velvety smooth, fluffy, and rich. Like avocado chocolate mousse, this recipe leaves no room for wanting.
If you’re looking for more light and airy mousse recipes, try my strawberry mousse, lemon mousse, mango mousse, or peanut butter mousse next.
Key ingredients
- Heavy whipping cream. The cream is whipped until it’s light and fluffy. You want it to have the perfect creamy texture, so don’t skimp with low-fat substitutions.
- Milk. This tempers the strong coffee flavors.
- Strong coffee or espresso. Freshly brewed, then cooled. Don’t worry about using expensive coffee; just use any everyday brand.
- Powdered sugar. To sweeten the mousse.
- Dark chocolate. Melted chocolate balances the mousse with a more pleasantly sweet flavor. You can use milk chocolate instead, but it will make the mousse sweeter.
How to make coffee mousse
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Whip. Using an electric mixer, whip the heavy cream to stiff peaks. In a separate large bowl, combine the remaining ingredients.
Step 2- Combine. Gently fold the whipped cream into the chocolate and coffee mixture.
Step 3- Serve. Spoon the mousse into serving containers and refrigerate briefly before serving.
Arman’s recipe tips
- Chill the cream AND the mixing bowl. I find the fastest and most efficient way to make whipped cream is to make sure all of the ingredients and equipment are very cold.
- Work in batches. If you stir the chocolate mixture all at once, you’ll lose air in the whipped cream, and the mousse will lose its classic fluffy texture.
- Garnish. I like to top the mousse with a dusting of cocoa powder and chocolate-covered coffee beans for an extra finishing touch.
Variations
- Enhance the coffee taste. Add 1 tablespoon of espresso powder or instant coffee granules.
- Decaf. Use decaffeinated coffee for a caffeine-free mousse.
- Sugar-free. Use powdered sugar substitute and sugar-free chocolate chips.
Frequently asked questions
I’ve only tested this recipe with heavy cream and whole milk, but it should still work with dairy free alternatives. Use a vegan whipped cream alternative and full-fat coconut milk, soy milk, or oat milk instead of regular milk. Make sure the dark chocolate is dairy-free as well, or melt vegan chocolate chips instead.
Sort of. If anything, this mousse recipe tastes more like a mocha than strong black coffee! If you’re not a fan of the coffee flavor, reduce the coffee/espresso to 2 tablespoons and increase the melted chocolate by 1 or 2 ounces.
More coffee-infused recipes to try
Coffee Mousse
Ingredients
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup espresso or strong coffee, cooled
- 1/4 cup confectioners sugar
- 4 ounces dark chocolate melted and cooled
Instructions
- Whip heavy cream until stiff peaks form.
- In a separate bowl, combine milk, cooled coffee, powdered sugar, and melted chocolate.
- Gently fold whipped cream into the coffee-chocolate mixture.
- Divide the mousse into serving glasses or bowls and refrigerate for at least two hours, or until set.
Notes
Nutrition
Originally published July 2023, updated and republished January 2025
Wonderful! Simple and delicious! Thank you.
So glad you liked it! Thanks for the comment.
This recipe is easy and an elegant compliment to a dinner party. Delicious!
I tried your rare herb crusted eye round roast last night. It came out perfect and flavorful .
Many years ago I worked at a 5 star French restaurant and I made the coffee mousse dessert.
Yours looks amazing and much more simple as mine involved eggs.
If you publish a cook book I would buy it.
Aw, Yvonne- what an absolute compliment. I’m kind of offended you didn’t invite me to this dinner party 😉
I’m so glad you made my eye of round roast too. Thank you for your kind words- We’ve just released an air fryer cookbook if you enjoy air fryer cooking!
(Sending this comment again because I have put in an incorrect email address). Hi Arman, the mousse looks delicious and easy to make. I am going to try to make it, but do you think I could make it a day before, put it in the fridge, and pipe it on baked puff pastry like Mille Feuille, the next day? Thank you for taking the time to read and respond. Alicia
Hi Alicia- Yes, I don’t see why not- it does firm up the longer it sits 🙂
Hi Arman, the mousse looks delicious and easy to make. I am going to try to make it, but do you think I could make it a day before, put it in the fridge, and pipe it on baked puff pastry like Mille Feuille, the next day? Thank you for taking the time to read and respond. Alicia
This is one of my go-to desserts when I’m hosting friends for a dinner party. It’s so elegant but easy. I add some extra espresso powder because I’m a coffee fiend.
Thanks for the feedback and positive comment, Mike- I love that you added extra espresso powder. I think if I did that in my household, certain family members would be a little hectic (but I’m a coffee fiend too!).
Fantastic!!! Will make this for a party this weekend!
This was delicious! And super easy.
Thanks so much for the lovely feedback, Samantha- I appreciate your kind words!
My spouse is a huge coffee fan and I thought this would be a nice dessert and it came out perfect. It is light and has great flavor and is so easy to make. It really makes an elegant dessert and tasted great!
Aw, Adrienne- I’m so glad your partner loves coffee and you made this for them- I hope you got to enjoy a serving too 😉
I adore this coffee mousse recipe and it’s so easy- even my family who don’t like coffee flavored desserts adored this!
Thanks so much for the lovely feedback, Christina- I’m so glad your family enjoyed it!
Can I substitute Khalùa for the strong coffee/espresso? Or use ½of each?
Hi Mollysue- I tested this for Christmas (we love Kahlua and Bailey’s) – It didn’t really give it a strong coffee flavor but tasted SO good- if you want a stronger coffee flavor, add 1/2 teaspoon of espresso powder or coffee extract.
really very good i added coffee syrup on my mousse!!
Wow! Coffee, mousse and chocolate-what can be better!
Is it possible to use a low fat cream alternative? Love coffee but dietary restrictions.
Hi Mcgruber- I tested this with light cream and it just didn’t get the richness or thickness that a mousse deserves. If you’d like a healthier mousse, try my cottage cheese chocolate mousse and add some coffee extract to it.
It is actually like coffee milkshake! I would love it so much.