Chocolate and coffee mousse recipe is the ultimate recipe for all chocolate and coffee lovers! I obviously love anything chocolate. However, I don’t drink coffee; but I enjoy coffee in desserts. I was trying to combine both flavours into something that isn’t heavy. A mousse is a French technique used in dessert, mostly to make an ingredient light and airy. Chocolate mousse is a very popular recipe that is surprisingly easy to make. There are quite a few versions of chocolate mousses out there. I wanted to keep the recipe simple and effective. The goal is to taste the chocolate and coffee and keep it light.
Do I need eggs to make this recipe?
Yes. You need eggs to make this recipe. Although, you can find great recipes on the web that make chocolate mousse without eggs. I have seen some people use avocado instead of eggs in their mousse.
What type of chocolate do I need for it?
You can use any chocolate that has 70% cocoa in it. I would have to say though that the better your chocolate, the better your mousse will be. I would recommend a great quality for the ultimate result.
What type of coffee do you need for the coffee mousse?
You will need instant coffee powder for it. One that you only need to add water to make the coffee. If you have an espresso machine, feel free to drop 2 teaspoons of your espresso into the whipping cream. But instant coffee is the easier way to make this mousse.
How do you make chocolate and coffee mousse recipe?
For the chocolate mousse:
In a glass salad bowl, put the chocolate broken into small pieces with the butter.
Do a bain marie (boil some water in saucepan that is a little smaller than your bowl. Turn off the stove. You can place the bowl with the chocolate on top of the saucepan or in a bigger bowl that can contain the bowl with the chocolate. Safety first.) The vapour from the water will melt the butter and the chocolate. Once the chocolate starts to melt, start whisking slowly until everything is melted.
Separate the yolk from the egg whites, putting each yolk in your mixture one at a time. Whisk the chocolate every time you put a yolk in so the heat doesn’t cook the egg. Put it aside.
The egg whites can go in a bowl for a stand mixer or electric hand mixer. Whip the egg whites on high speed.
Incorporate the sugar to the egg whites in 3 stages.
The egg whites are ready when they are firm and form stiff peaks on the beaters when lifted.
With a large spatula, take a third of the egg whites and incorporate them vigorously into the chocolate mixture.
Take the second third and incorporate that delicately by folding the egg whites into the chocolate to make it airy.
Do the same thing with the last third.
Put your chocolate mousse into dessert glasses and place in the fridge for at least 4 hours.
For the coffee mousse:
Using a stand mixer or electric hand mixer, mix the heavy cream, vanilla, and icing sugar on medium high speed until the cream is well whipped.
It should be firm, not runny.
Put the coffee mousse on top of the chocolate mousse and chill in the fridge for another 4 hours.
Note: You can add the coffee mousse on top of the chocolate mousse after 3 hours. Just make sure that the chocolate mousse is set before adding anything on top.
Chocolate and coffee mousse recipe
- Prep Time: 15 min
- Cook Time: 6 hours
- Total Time: 6 hours 15 min
- Yield: 8
- Category: Dessert
- Method: Cooking
- Cuisine: Europeen
Description
The success of the recipe will depend on the quality of your chocolate and coffee
Ingredients
For the chocolate mousse:
200 gr Dark chocolate (70% cocoa)
3 eggs
1 Tbsp of butter
1/3 cup of sugar
A pinch of salt
For the coffee mousse:
2 sticks of instant coffee
30 gr of icing sugar
200 ml of heavy whipping cream
1 tsp of vanilla extract
Instructions
For the chocolate mousse:
In a microwave safe bowl, put the chocolate broken into small pieces with the butter.
Do a bain marie (boil some water in sauce pan that is a little smaller than your bowl. Turn off the stove. You can place the bowl with the chocolate on top of the sauce pan or in a bigger bowl that can contain the bowl with the chocolate. Safety first.) The vapor from the water will melt the butter and the chocolate. Once the chocolate starts to melt, start whisking slowly until everything is melted.
Separate the yolk from the egg whites, but putting the yolk in your mixture on a the time. Whisk the chocolate every time you put a yolk so the heat doesn’t cook the egg. Put it aside.
The egg whites can go in a stand mixer or electric hand mixer. Whip the egg whites on high speed.
Incorporate the sugar to the egg whites in 3 stages.
The egg whites are ready when they are firm and form stiff peak on the beaters when lifted.
With a large spatula, take a third of the egg whites and incorporate vigorously in the chocolate mixture.
Take the second third and incorporate delicately by folding the egg whites into the chocolate to make it airy.
To the same thing with the last third.
Put your chocolate mousse into dessert glasses and in the fridge for at least 4 hours.
For the coffee mousse:
Using a stand mixer or electric hand mixer, mix the heavy cream, vanilla, and icing sugar on medium high speed until the cream is well whipped.
It should be firm not runny.
Put the coffee mousse on top of the chocolate mousse in the fridge for 4 hours.
Note: You can add the coffee mousse on top of the chocolate mousse after 3 hours. Just make sure that the chocolate mousse is set before adding anything on top.
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Oh this looks delicious and I love how easy it is! Not a lot of ingredients at all. My partners loves a good mousse but have always found just plain chocolate a bit too sweet. Adding coffee would be the perfect solution. Yum!
Yes! Chocolate does add another dimension for sure.:)
I’m not a coffee drinker either, but love coffee flavored desserts. This one looks and sounds scrumptious!
thank you!
Same like you, I’m not a big coffee person but LOVE it in desserts! Love how mousse is pleasantly airy and light. Makes me feel less guilty about not having having a heavy dessert.
thank you!