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!

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 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, then layer the mousse with the biscuits for an easy tiramisu.

How to Make the Best Coffee Mousse 

This recipe is enough for 4 servings. I like these little glasses for serving!


  • 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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