A luscious dessert combining smooth chocolate mousse with a coffee-kick — perfectly chilled and served in elegant cups for a refreshingly indulgent treat.
Why You’ll Love This Recipe
You’ll love this recipe because it offers a perfect balance of chocolate and coffee flavours, a light yet rich texture that melts in your mouth, and the advantage of being prepared ahead of time so you can relax rather than rush when it’s time to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 oz (about 170 g) semisweet or bittersweet chocolate, finely chopped
1 ¼ cups (about 300 ml) heavy whipping cream, divided
¼ cup (60 ml) strong brewed espresso or very strong coffee, cooled
In a small saucepan, bring ¼ cup (60 ml) of the heavy cream and the espresso to just under a simmer. Pour this hot mixture over the chocolate and let it sit for about 1-2 minutes so the chocolate begins to melt. Stir until smooth and fully combined. Remove and let the mixture cool for about 10 minutes.
Meanwhile, in a separate mixing bowl, whip the remaining 1 cup (about 240 ml) heavy cream together with the powdered sugar and vanilla extract until soft peaks form.
Carefully fold the whipped cream into the cooled chocolate-espresso mixture in three additions, gently combining until smooth and no white streaks remain.
Spoon or pipe the mousse into individual serving cups (for example 4-6 cups depending on size). Cover and refrigerate for at least 1 hour (2-3 hours is better) until fully chilled and set.
When ready to serve, top each mousse cup with a dollop of whipped cream and garnish with chocolate shavings or a dusting of cocoa powder. Serve cold.
Servings and timing
Servings: 4 to 6 individual cups
Prep time: ~15 minutes
Chill time: ~1 to 3 hours
Total time: ~1 hour 15 minutes to ~3 hours 15 minutes
Variations
Use milk chocolate instead of semisweet for a sweeter result, or dark chocolate for deeper flavour.
Replace the espresso with 1 tsp espresso powder plus 2 Tbsp hot water if you prefer a stronger flavour.
For a mocha-mint version, stir in ½ tsp peppermint extract into the whipped cream before folding.
Use decaf coffee or skip the coffee for a plain chocolate mousse variation.
Add a layer of crushed cookies or biscotti at the bottom of each cup before spooning the mousse for extra texture.
Storage/Reheating
Store the mousse cups covered in the refrigerator for up to 2-3 days. They are best served cold and do not require reheating. If they begin to lose firmness, let them sit at room temperature for 5-10 minutes before serving.
FAQs
What type of chocolate should I use?
Choose good-quality chocolate you enjoy eating—semisweet offers a nice balance; milk chocolate gives a sweeter result; dark chocolate gives a richer flavour.
Can I make this ahead of time?
Yes — the mousse can be prepared and refrigerated several hours ahead or even the night before. Just cover the cups to prevent other fridge odours from affecting them.
Do I need to use espresso?
You don’t strictly need espresso. You can use strong brewed coffee or instant espresso powder dissolved in hot water. The coffee flavour adds depth but can be omitted if preferred.
Can I freeze these mousse cups?
Freezing is not recommended as the texture may change (become grainy or icy) when thawed. Best kept chilled in the fridge and served cold.
Can I make this recipe dairy-free or vegan?
You could attempt using dairy-free whipping cream and dairy-free chocolate, but the texture may differ from a traditional mousse. Experimenting would be needed.
What if my mousse is too runny?
If your mousse hasn’t set firmly, ensure you’ve whipped enough cream and that the chocolate mixture was cooled appropriately before folding. Also ensure proper refrigeration time.
Can I add flavourings like liqueur?
Yes — you may fold in 1 to 2 Tbsp of coffee- or chocolate-based liqueur (for example coffee liqueur) if desired, but keep in mind this may slightly affect texture and setting.
What size cups should I use?
Use small dessert glasses or ramekins of about ¼- to ⅓-cup (60-80 ml) capacity to yield 4-6 servings. Adjust portions if using larger or smaller cups.
How can I garnish them for presentation?
Whipped cream tops, chocolate shavings, cocoa powder dusting, chopped nuts, or a sprinkle of instant espresso powder all work well. You can also use biscotti or cookie crumbs around the edge.
Is this recipe suitable for dinner parties?
Absolutely. Its chilled make-ahead nature and elegant presentation make it ideal for entertaining — allowing you to focus on guests rather than last-minute preparation.
Conclusion
These Cold Mocha Mousse Cups offer a delightful blend of coffee and chocolate in a smooth, chilled dessert that feels special yet is surprisingly simple to make. You can prepare them ahead of time and serve with flair, making them an excellent choice whether for a casual treat or a refined gathering. Enjoy each velvety spoonful.
Cold Mocha Mousse Cups are a chilled, creamy dessert that combines smooth chocolate with bold espresso, resulting in a luscious, velvety mousse. Perfect for make-ahead entertaining or a sophisticated treat for coffee and chocolate lovers alike.
Ingredients
6 oz (170 g) semisweet or bittersweet chocolate, finely chopped
1 1/4 cups (300 ml) heavy whipping cream, divided
1/4 cup (60 ml) strong brewed espresso or very strong coffee, cooled
In a small saucepan, heat 1/4 cup of the cream with the espresso until just below simmering. Pour over the chocolate and let sit 1–2 minutes. Stir until smooth. Let cool for 10 minutes.
In a mixing bowl, whip the remaining 1 cup cream with powdered sugar and vanilla until soft peaks form.
Gently fold the whipped cream into the cooled chocolate mixture in three additions until smooth and uniform.
Spoon or pipe the mousse into 4 to 6 serving cups. Cover and refrigerate for 1–3 hours until set.
Before serving, top with optional whipped cream and garnish with chocolate shavings or cocoa powder. Serve cold.
Notes
Use dark chocolate for a richer taste or milk chocolate for a sweeter result.
Replace espresso with espresso powder dissolved in hot water if needed.
Add peppermint extract for a mocha-mint variation.
Add a cookie crumb base for texture.
Best served cold; do not freeze as texture may change.
