Easy Chocolate Coffee Mousse (5 Ingredients) Recipe
This Easy Chocolate Coffee Mousse is a luscious, airy dessert made with only five ingredients: dark chocolate, egg whites, brewed coffee, maple syrup, and fresh berries for garnish. Combining rich cacao, robust coffee, and a perfect touch of sweetness, it takes just ten minutes of active prep and then chilling to create a creamy, indulgent treat that’s elegant and simple.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 40 minutes (including chilling time)
- Yield: 4 individual servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Low Lactose
Ingredients
Scale
Chocolate Coffee Mixture
- 100g dark chocolate (70-80% cacao; adjust to 56% for sweeter preference)
- 1 tablespoon maple syrup
- 1/2 cup brewed coffee (strong black coffee or cold-brew)
Mousse Base
- 3 large egg whites, room temperature (about 30 minutes out of fridge)
Garnish
- Fresh or frozen berries (such as strawberries, blackberries, or sweet cherries)
- Optional: almond slices and chocolate shavings for topping
Instructions
- Melt Chocolate Mixture: In a small saucepan over low heat, gently melt the dark chocolate while stirring continuously to prevent burning. Once smooth, stir in the maple syrup and brewed coffee until well combined. Remove from heat and set aside while preparing the egg whites.
- Beat Egg Whites: Using a stand mixer or electric whisk, beat the room temperature egg whites in a clean, dry glass or metal bowl until they reach stiff peaks—when you lift the beaters, the peaks stand straight up. This should take about 5 minutes on medium speed.
- Combine Mixtures Incrementally: Gradually add the warm chocolate coffee mixture into the beaten egg whites in small increments to temper the foam. This avoids deflating the egg whites and helps them adjust smoothly to the chocolate base.
- Fold Gently: Using a rubber spatula or whisk, gently fold the chocolate mixture into the egg whites with a light hand. Work quickly but carefully to preserve the airy texture without overmixing—this ensures a uniform, creamy, light brown mousse.
- Portion and Chill: Spoon or pipe the mousse evenly into individual serving cups. Refrigerate for at least 30 minutes or overnight to allow the mousse to set and develop a silky, firm texture.
- Serve and Garnish: Just before serving, garnish each mousse with fresh or frozen berries and optional chocolate shavings or almond slices for added texture and flavor.
Notes
- Use high-quality dark chocolate with at least 70% cacao for the best flavor; adjust to lower cacao percentage if you prefer sweeter chocolate.
- Ensure egg whites are at room temperature to achieve stable, stiff peaks more easily.
- When melting chocolate, stir constantly to prevent burning and achieve a smooth texture.
- Use a clean, dry metal or glass bowl for beating egg whites to maximize volume and stability.
- Fold the chocolate mixture into egg whites gently by hand to preserve the mousse’s airy texture; avoid electric mixers at this stage.
- For a dairy-free or keto variation, use sugar-free chocolate with cocoa butter and maple syrup alternatives.
- Chill mousse in individual cups before it sets for easier serving and a professional presentation.
- Flavor variations: try almond, hazelnut, vanilla, or mint-flavored chocolate for unique twists.
Keywords: chocolate mousse, coffee mousse, easy dessert, 5 ingredient mousse, dark chocolate dessert, quick mousse, chocolate coffee dessert
