Easy Coffee Mousse Recipe

If you like decadent, bitter-sweet desserts, you’ll love this easy coffee mousse recipe. It’s super smooth and impossibly rich!

I like to serve this with a dollop of whipped cream and plenty of chocolate shavings on top. Yum!

Coffee Mousse Dessert Recipe

There are plenty of quick mousse recipes out there that only call for a few ingredients. Typically, they’ll contain whipped cream with a bit of sugar and flavoring.

But this recipe is a real mousse. And that means it contains eggs.

It takes a bit longer to make and set, but it’s worth it in the end. And you won’t believe how rich, silky, and flavorful this coffee mousse is!


This recipe is enough for 4 servings. 

  • White Sugar
  • Whole Eggs
  • Whipping Cream
  • Instant Coffee or Espresso Powder
  • Cocoa Powder
  • Unflavored Gelatin
  • Water
  • Chocolate

How to Make the Best Coffee Mousse 

  1. Separate the eggs, then whisk the yolks with the sugar until thick and pale.
  2. Heat the cream, add the coffee and cocoa, then mix until smooth.
  3. Carefully whisk the hot cream into the pale egg yolks, mixing well to incorporate.
  4. Pour the egg yolk mixture into the hot pot and heat on low until thick and smooth.
  5. Add the gelatin and whisk to fully incorporate. Strain into a bowl and leave to cool.
  6. Whip the egg whites to stiff peaks, fold them into the yolk mixture, then divide the mousse into ramekins.
  7. Chill for 2-4 hours.
  8. Grate the chocolate over the top just before serving, and enjoy!

Recipe Tips

If you’ve never made mousse with cooked eggs, don’t stress. It’s easier than you think!

Here’s a few tips to make sure it all goes to plan:

  • Wipe the stand mixer bowl with white vinegar. This ensures the bowl is clean and that the egg whites will whisk properly.
  • Use an electric mixer for the egg yolks. They need to whisk for quite some time to get thick and pale.
  • Squeeze excess water from the gelatin. If using sheet gelatin, you’ll need to bloom it in cold (preferably iced) water, then squeeze any excess off before adding it to the pot.
  • Use a damp cloth when whisking the eggs. Place it under the bowl to keep it from moving while you stream in the hot cream.
  • Use unsweetened cocoa and espresso powder. This mix gives you the best taste.
  • Add dark rum or brandy. Mix it with the cream, and you’ll have a nice warmth.
  • Add a vanilla pod to the cream. Split it open and get those dark flecks of flavor. It’ll add a nice sweetness under the coffee.

Fun Variations

  • Add a layer of chopped cookies in the middle and on the top to make a trifle-like dessert.
  • Make a simple diplomat cream with pastry cream and whipped cream, and layer them in the glass.
  • Add fudge brownie chunks to the top with a dollop of whipped cream.
  • Whip some Baileys into heavy cream for a fun Irish coffee-like treat.
  • Sprinkle some chocolate crispies over the top for texture.
  • Soak some ladyfingers in coffee, layer the mousse with the biscuits, and top with sweetened mascarpone cream for an easy tiramisu.

How to Store Coffee Mousse

This coffee mousse recipe needs a few hours to chill and set. So you’ll need to make it ahead if you want it for dinner.

To store leftovers, simply cover with plastic and keep it in the fridge for 3-4 days. Any longer and it may start to turn watery.

Also, keep in mind that if you layer in lady fingers or cookie crumbs, they’ll go soggy after more than a day.

Easy Coffee Mousse Recipe

Prep time:
30 min
Cook time:
20 min
335 kcal
If you like decadent, bitter-sweet desserts, you’ll love this easy coffee mousse recipe. It’s super smooth, impossibly rich, and surprisingly quick to make.


  • 60 grams of White Sugar (4 tablespoons)
  • 4 Whole Eggs
  • 200 ml of Whipping Cream (3/4 cup)
  • 3 tablespoons of Instant Coffee or Espresso Powder
  • 1 tablespoon of Cocoa Powder (dark, unsweetened)
  • 1 teaspoon of Unflavored Gelatin (or 1 Sheet of Gelatin)
  • 3 teaspoons of Water
  • 50 grams of Chocolate


  1. Separate the eggs, placing the yolks into a large, heatproof bowl and the whites into a separate clean bowl.
  2. Pour the 3 teaspoons of water into a small bowl with the gelatin powder and mix gently. Set aside to bloom.
  3. Add the sugar to the yolks and whisk until thick and light. They should be at least doubled in volume and have a pale yellow color. Set aside.
  4. Pour the cream into a tall-sided pot and mix in the coffee or espresso powder and cocoa powder. Put the pot on low heat and stir until the powders have dissolved.
  5. Remove the cream from the heat when hot but not boiling. A slight simmer around the edges is fine.
  6. Carefully pour half of the hot cream into the whipped egg yolks, constantly whisking until blended.
  7. Return the pot to low heat, then pour the cream/egg yolk mixture into the pot, whisking constantly.
  8. Keep whisking over the low heat until thick and smooth. Then remove the pan from the heat and whisk the gelatin into the mixture, stirring until it dissolves.
  9. Strain the thick liquid into a clean bowl and set aside to cool. (to speed up the cooling, use a shallow, wide dish instead of a bowl)
  10. Start whipping the egg whites when the egg and cream mixture is cool. Start slowly, then increase the speed once it begins to foam. Whisk to stiff peaks.
  11. Take a few tablespoons of stiff egg whites and stir them into the cooled cream. You don’t need to be gentle with the first addition.
  12. When the first few tablespoons are fully mixed in, gently fold the rest of the egg whites into the cream until thick and blended. (be gentle, and don’t overmix it)
  13. Divide the mousse into ramekins or glasses and put them in the fridge to set. They’ll need about 2-4 hours.
  14. Grate the chocolate over the top just before serving, and enjoy!

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