Easy Espresso Chocolate Mousse Recipe

Introduction

This Easy Espresso Chocolate Mousse is a rich and creamy dessert that combines the bold flavor of espresso with smooth chocolate. It’s surprisingly simple to make and perfect for impressing guests or treating yourself to a decadent finish.

Ingredients

• 4 pasteurized eggs
• 2 tablespoons cornstarch or arrowroot powder
• 1 1/2 cups canned full fat coconut milk
• 1/3 cup maple syrup
• 2 teaspoons instant espresso powder
• 2 teaspoons vanilla extract
• 1 pinch flaky sea salt
• 1 3/4 cups semi-sweet chocolate chips or chunks

Instructions

1. Step 1: Separate the egg yolks from the whites and place the yolks in a medium pot. Reserve the whites for later use.
2. Step 2: Whisk the cornstarch into the egg yolks until smooth. Add the coconut milk, maple syrup, and instant espresso powder.
3. Step 3: Set the pot over medium heat and bring the mixture to a simmer, stirring continuously to prevent scrambling. Cook 3-5 minutes until it thickens to a pudding-like consistency. Remove from heat.
4. Step 4: Add the chocolate chips to the hot mixture and stir until melted. Then stir in the vanilla extract and flaky sea salt.
5. Step 5: In a clean bowl, whip the egg whites until stiff peaks form, about 5 minutes.
6. Step 6: Gently fold the chocolate mixture into the whipped egg whites in small portions until fully combined.
7. Step 7: Divide the mousse into 6 to 8 glass bowls. Refrigerate for at least 2 hours until set. Serve chilled, optionally topped with whipped cream.

Tips & Variations

• Use high-quality chocolate for a richer mousse.
• For a dairy-free whipped topping, try coconut whipped cream.
• If you prefer less caffeine, reduce the espresso powder to 1 teaspoon.
• Gently folding the egg whites ensures a light, airy texture.

Storage

Store the mousse covered in the refrigerator for up to 3 days. To serve, enjoy it chilled straight from the fridge. Avoid freezing, as this can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Coconut milk adds richness and creaminess, but you can substitute whole milk or cream. Keep in mind the texture and flavor may be less creamy and slightly different.

Is it safe to use raw eggs in this recipe?

This recipe uses pasteurized eggs to reduce risk. If pasteurized eggs aren’t available, make sure to use very fresh eggs or consider an egg-free chocolate mousse alternative.

Easy Espresso Chocolate Mousse Recipe

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★★★★★

4.7 from 63 reviews

This Easy Espresso Chocolate Mousse Recipe combines the rich flavors of espresso and semi-sweet chocolate into a light and creamy dessert. Made with coconut milk and maple syrup, it creates a luscious, dairy-free mousse that’s both indulgent and smooth. Perfect for coffee and chocolate lovers looking for a delightful and elegant treat that’s easy to prepare.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 6–8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Egg Mixture

• 4 pasteurized eggs
• 2 tablespoons cornstarch or arrowroot powder
• 1 1/2 cups canned full fat coconut milk
• 1/3 cup maple syrup
• 2 teaspoons instant espresso powder
• 2 teaspoons vanilla extract
• 1 pinch flaky sea salt

Chocolate

• 1 3/4 cups semi-sweet chocolate chips or chunks

Instructions

1. Separate the Eggs: Carefully separate the egg yolks from the whites, placing the yolks into a medium pot. Set the egg whites aside for whipping later.
2. Cook the Egg Yolk Mixture: Whisk the cornstarch into the egg yolks until smooth. Add the coconut milk, maple syrup, and instant espresso powder. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring constantly to avoid scrambling the eggs. Continue stirring until the mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Remove from heat.
3. Melt the Chocolate: Immediately add the semi-sweet chocolate chips to the hot mixture and stir until fully melted and smooth. Then stir in the vanilla extract and a pinch of flaky sea salt to enhance the flavors.
4. Whip the Egg Whites: In a clean bowl, whisk the reserved egg whites until they form stiff peaks, which should take about 5 minutes. This will give the mousse its airy texture.
5. Fold in the Mousse: Gradually fold the chocolate mixture into the whipped egg whites, adding a little at a time to maintain the light and fluffy consistency. Continue folding gently until fully incorporated.
6. Chill and Serve: Spoon the completed mousse into 6 to 8 glass bowls or serving dishes. Refrigerate for at least 2 hours, until set and firm. Serve chilled, optionally topped with whipped cream for extra indulgence.

Notes

• Use pasteurized eggs for safety in a mousse recipe that is partially cooked.
• Stir constantly while cooking the egg yolk mixture to avoid curdling.
• Substitute arrowroot powder for cornstarch if preferred for a grain-free option.
• For a stronger coffee flavor, increase the instant espresso powder slightly.
• This mousse is dairy-free thanks to the coconut milk, perfect for those avoiding dairy.
• Refrigerate leftovers and consume within 2-3 days for best freshness.

Keywords: espresso chocolate mousse, dairy-free chocolate mousse, easy mousse recipe, coconut milk dessert, gluten free dessert, maple syrup mousse, coffee flavored dessert