This post is dedicated to my partner who drinks coffee like water.
This coffee mousse is the perfect light and creamy dessert for anyone who loves coffee.
I’ve made sure that this recipe yields an incredibly smooth, rich mousse. It has the perfect balance of sweetness with a bold espresso flavor.
And hey! It requires very few ingredients and no baking!
So, this is super easy to make!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips for the Best Coffee Mousse
The coffee you use makes a big difference. High-quality coffee or espresso will give your mousse a nice, decadent taste. A strong instant espresso powder works great, but if you have a Nespresso machine or French press, freshly brewed espresso will give an even richer taste.
Chill your mixing bowl and beaters before whipping the cream. Cold utensils help the cream whip faster and hold its peaks better. A stainless steel mixing bowl and a hand mixer make this process much easier.
Don’t overmix the mousse. Once the whipped cream is folded in, mix gently until just combined. Overmixing can cause the mousse to become too dense instead of light and airy.
For an extra luxurious texture, use high-quality dark chocolate instead of cocoa powder. This enhances the flavor and makes the mousse extra rich!
Let the mousse chill for at least 2 hours before serving. This allows the flavors to meld together and the mousse to set properly.
Easy Coffee Mousse
Course: DessertDifficulty: Easy4
Servings15
minutes2
HoursIngredients
1 cup (240ml) heavy whipping cream
2 tablespoons instant espresso powder or ¼ cup strong brewed coffee
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
½ teaspoon cocoa powder (optional, for a mocha flavor)
½ cup (120g) mascarpone cheese or cream cheese (for extra richness)
1 teaspoon gelatin powder (optional, for extra stability)
1 tablespoon hot water (if using gelatin)
Directions
- If using gelatin, dissolve 1 teaspoon of gelatin powder in 1 tablespoon of hot water and let it sit for 5 minutes to bloom. This helps stabilize the mousse and gives it a firmer texture.
- In a large mixing bowl, add the heavy whipping cream and whip it using a hand mixer or stand mixer on medium speed until soft peaks form. This should take about 3-4 minutes. Set aside.
- In a separate bowl, whisk together the espresso powder, granulated sugar, vanilla extract, and cocoa powder (if using). If using brewed coffee, let it cool completely before adding to the mixture.
- Add the mascarpone cheese to the coffee mixture and beat until smooth and creamy. If using gelatin, gently mix it into this mixture at this stage.
- Gently fold the whipped cream into the coffee mixture using a spatula. Be careful not to overmix—fold until just combined to keep the mousse light and airy.
- Divide the mousse into serving glasses or ramekins. Cover and refrigerate for at least 2 hours to allow it to set.
- Before serving, dust with cocoa powder and garnish with coffee beans or chocolate shavings for an elegant touch.
- Enjoy chilled as a creamy, rich, and satisfying dessert.
- This is a very rich recipe, so my partner and I do enjoy this once a month.
Variations and Substitutions:
For a dairy-free version, substitute heavy whipping cream with coconut cream and use dairy-free mascarpone or vegan cream cheese.
For a stronger coffee flavor, increase the espresso powder to 3 tablespoons or add a shot of freshly brewed espresso.
For a mocha-flavored mousse, add 1 tablespoon of melted dark chocolate to the coffee mixture before folding in the whipped cream.
To make it extra indulgent, top with chocolate curls or a drizzle of caramel sauce before serving.
For an alcohol-infused mousse, add 1 tablespoon of coffee liqueur like Kahlúa or Baileys for an extra kick.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
