Coffee Mousse

We love our coffee infused desserts. If you love affogato or tiramisu, this coffee mousse recioe will be a favorite! Made with real coffee or espresso, this espresso mousse recipe is a decadent and elegant treat perfect for dinner parties or special events.

Why you’ll love this coffee mousse recipe

This no-bake dessert is a favorite of mine. I’ll make mousse year-round with all kinds of flavors, like lemon, chocolate, and strawberry! It’s so fast and easy, and doesn’t require any eggs, gelatin, cream of tartar, or other complicated ingredients.

Quick and easy. Making homemade mousse without eggs is surprisingly easy and only requires 5 simple ingredients! Crowd-pleasing! The rich, creamy bites and hint of caffeine will please everyone. Plus, it’s served in individual servings, so there’s no fighting (similar to a mango mousse). Better than a cup of coffee. Instead of serving coffee or tea after dinner, serve a cup of coffee mousse instead! Flexible. You can make coffee mousse with or without dairy, adjust the caffeine level exactly how you want it, and reduce the sugar for a less-sweet version.

Ingredients needed

This coffee mousse recipe uses 5 ingredients you might already have at home:

Heavy cream. The cream is whipped until it’s light and fluffy. It’s the secret behind the light-as-air, yet rich and velvety dessert. Milk. This tempers the strong coffee flavors. Strong coffee or espresso. Freshly brewed, then cooled. You can use any kind of coffee or espresso you like, or substitute it for decaf to make a caffeine-free version. Powdered sugar. To sweeten the mousse. For a less-sweet or sugar free alternative, use my homemade sugar free powdered sugar. Dark chocolate. Melted dark 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

This will quickly become your new go-to dessert once you discover how easy it is! This is how you make coffee mousse from scratch:

Tips to make the best recipe

Chill the cream AND the mixing bowl. The best and fastest way to make whipped cream is to whip cold heavy cream in a chilled metal or Pyrex mixing bowl. Remember to place the bowl in the fridge the night before making this recipe! Slowly incorporate the cream. Gently fold the whipped cream into the coffee-chocolate mixture in batches to keep the mousse airy and light. Add salt. Just a pinch of salt will awaken the hidden flavors in the chocolate and coffee. Garnish. Either serve the mousse without a garnish or add some excitement to the experience with coffee beans, cocoa powder, and/or a dash of cinnamon on top. Serve in mugs. Replicate the classic coffee experience by serving the coffee mousse in mugs!

Storage instructions

To store: Cover the individual servings of mousse with plastic and store them in the fridge for up to 2 weeks. To freeze: Store the mousse in airtight containers and freeze for up to 6 months. Let it thaw in the fridge overnight before serving.

Recommended tools to make this recipe

Electric mixer. To easily whip the cream to stiff peaks. Spatula. To fold the cream into the mousse seamlessly. Mixing bowls. You need at least 2 medium to large-sized mixing bowls to make the whipped cream and chocolate-coffee mixture. Serving glasses or bowls. While you could serve the mousse in one large bowl, individual dessert glasses, bowls, or even mugs are so much more elegant!