Espresso Chocolate Mousse

This easy espresso chocolate mousse is an ideal breakfast – you have 2 in 1! An espresso coffee and energetic chocolate meal! If you like espresso just like my husband does – this dessert will easily become your favorite sweet treat! Here is the recipe:

Servings 10-12


For the Mousse:

  • 12 oz./2 cups (1 package) semi-sweet chocolate chips
  • 2 cups heavy cream, divided
  • 3 tablespoons powdered sugar
  • 1 package powdered gelatin
  • 2 teaspoons instant espresso
  • ¼ cup warm water

For the Whipped Cream Topping:

  • 1 cup heavy cream, chilled
  • ½ teaspoon vanilla extract
  • 3 tablespoons powdered sugar

For garnish:

  • Cocoa powder (optional)


To make the mousse:

  • In the top of a double boiler over hot water, melt the chocolate with 2/3 cup heavy cream. Stir until glossy and smooth. Leave aside to cool to room temperature.
  • Meanwhile, using an electric mixer on high speed, beat the remaining cream, espresso, and sugar until stiff peaks form. Next, fold a small amount of the cream in the cooled chocolate. Then, dissolve gelatin in warm water and fold into the chocolate and cream mix. Fold this batter back into the remaining cream just until smooth. Divide into 10-12 dessert bowls or espresso cups. Place in the fridge until set, around 2-3 hours (or preferably overnight).

To make the whipped cream topping:

  • In an electric mixer, add the powdered sugar, heavy cream, and vanilla and beat on high speed until stiff peaks form. Apply the cream to a pastry bag fitted and pipe on top of the mousse.
  • To decorate, sift some cocoa powder over the top. Serve.

Buon Appetito!