4.6 from 93 votes
5-Ingredient Easy Chocolate Coffee Mousse
This chocolate coffee mousse is a rich and airy dessert made from dark chocolate, maple syrup, brewed coffee, and whipped egg whites. The final mousse provides a combination of silky chocolate and coffee flavors with a light, fluffy texture, suitable for individual servings garnished with fresh berries or extra chocolate.
Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Servings:
4
Servings
Calories:
290 kcal
Course:
Dessert, Snacks, Baked Goods
Cuisine:
International
Ingredients
- 1 cup dark chocolate 155 grams, 56% to 80% semi-sweet, broken into pieces, room temperature, plus extra for garnish
- 1 tablespoon maple syrup or alternative to keep it Keto-friendly
- ½ cup brewed coffee 90ml
- 4 egg whites at room temperature
- raspberries fresh or frozen, for garnish
- blackberries fresh or frozen, for garnish
Instructions
- Place a small saucepan over very low heat and add the chocolate. When the chocolate starts melting, pour in the maple syrup and the coffee.
- Stir continuously until the ingredients are well combined and all the chocolate is completely melted—you should have a shiny dark chocolate paste. Remove from heat; reserve.
- Using a stand mixer or electric hand mixer on medium to high speed, beat the egg whites until stiff peaks form (4 to 5 minutes).
- Use a (rubber) spatula to scrape the reserved chocolate mixture from the pan and add it to the beaten egg whites in thirds.
- At first, gently fold in the mix for a few seconds, then use a regular whisk and gently stir until everything is thoroughly blended and you have a beautiful brown mousse. Note: don't overmix here. It is important to work quickly but not vigorously, so the peaked egg whites won't deflate too much.
- Divide the mousse evenly into 4 small cups, ramekins, or serving bowls.
- Chill in the refrigerator for at least 30 minutes (I usually let it sit for 2 hours, or you can let it sit overnight.)
- When ready to serve, garnish with a raspberry and extra chocolate shavings.
Cup of Yum
Notes
- Chill mousse for at least 2 hours for best texture and firmness.
- Use clean, grease-free equipment to ensure egg whites whip properly to stiff peaks.
- Consider dairy-free or keto-friendly dark chocolates such as Lily’s Sea Salt or Hu for adaptations.
- Maple syrup alternatives like Lakanto can be substituted to reduce carbs.
- Room temperature egg whites whip better; let them sit out 30 minutes before beating.
- Carton egg whites can be used instead of fresh, and yolks can be saved for other recipes.
- Serve mousse in small portions (½ cup) for dinner parties to provide 8 servings.
Nutrition Information
Serving
1cup
Calories
290kcal
(15%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.04g
(2%)
Cholesterol
3mg
(1%)
Sodium
55mg
(2%)
Potassium
330mg
(7%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
23IU
(0%)
Calcium
36mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 290
% Daily Value*
| Serving | 1cup | |
| Calories | 290kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 55mg | 2% |
| Potassium | 330mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 23IU | 0% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.