Easy Mocha Mousse
An easy mocha mousse made with chocolate, whipped cream, and espresso powder for rich coffee flavor. A no-egg, no-fuss dessert that’s light, silky, and perfect for make-ahead entertaining.
Prep Time15 minutes mins
Chill Time7 hours hrs
Course: Dessert
Cuisine: American, French
Keyword: chocolate dessert, chocolate mousse, coffee, easy dessert, mocha
Servings: 8
- 8 oz good-quality chocolate plus extra for topping
- 16 oz 2 cups heavy cream, divided
- 2 teaspoons instant coffee or espresso powder
Make the ganache: Set up a double boiler. Combine the chocolate and 1 cup of the heavy cream, stirring until completely melted and smooth. Remove from heat and refrigerate for 3 hours, until chilled and thickened.
Infuse the cream: In a separate bowl, mix the remaining 1 cup of heavy cream with the instant coffee or espresso powder. Refrigerate for 3 hours alongside the ganache.
Whip and fold: Whip the coffee-infused cream to soft peaks. Gently fold it into the chilled ganache, then continue whipping until the mixture reaches semi-stiff peaks and holds its shape.
Chill to set: Refrigerate the mousse for 1 hour to fully set.
Serve: Spoon into glasses and finish with shaved chocolate before serving.