The simplest light and creamy vanilla Easy Espresso Chocolate Mousse. Made with just 7 easy ingredients… eggs, cornstarch, coconut milk, espresso, vanilla, and plenty of chocolate. This mousse requires no fancy process and is the simplest of its kind. Finish each bowl with a dollop of whipped cream and plenty of chocolate shavings for a truly delicious dessert. Especially perfect if you’re looking for a quick chocolate fix made on the lighter side. Bonus, you probably have all of the ingredients on hand!
Finally a chocolate mousse recipe for you all! I have no idea why I’ve waited so long to share one of our favorite simple desserts. But with Mother’s Day coming up next Sunday, I wanted to share one of my mom’s favorite desserts.
When it comes to chocolate mousse, it’s a dessert that always makes me think of my mom. Growing up, my mom would use a box mix to make chocolate mousse for her Death by Chocolate recipe that she’d make on Christmas Eve. She’s made that recipe ever since I can remember. We both love a bowl of airy, sweet chocolate mousse.
When I started cooking in middle school, chocolate mousse was also a dessert that I’d often make for my family. I think it’s another reason my mom loves chocolate mousse so much. We have such good memories enjoying spoonfuls together!
Of course, I’ve always made my mousse from scratch…probably why Mom likes mine so much better! Over the years I’ve perfected a simple way of making mousse that’s healthier – nothing fancy – but soo delicious.
Here are the details
The ingredients are really simple: good chocolate, eggs, coconut milk, instant coffee, lots of vanilla, and some sea salt.
The important thing here is the eggs. Instead of using a ton of cream, I use egg yolks for richness. The whipped egg whites give the mousse its signature light airiness.
Separate the yolks from the whites. Set the whites aside and then combine the yolks with cornstarch, maple, and coconut milk. Cook the mix over low heat until everything thickens up. It happens pretty quickly, so be sure to whisk consistently.
While the mix is warm, stir in the chocolate and let it melt into the mixture.
Now, whip the egg whites until light and fluffy. Gently fold the chocolate mix into the whites until fully combined.
And that’s pretty much it! Spoon the mousse into cute glass bowls and let it hang out in the fridge until it’s fully set, about 2 hours.
So you see, this mousse really is so simple and basic, but the flavors and texture are spot on. This mousse tastes decadent and rich, but not too sweet, and incredibly light and creamy.
My mom is very in love with this recipe. She declared this chocolate mousse the “best treat ever”. To be completely open, she does love chocolate mousse more than anyone. So it would only make sense that she would be excited about a healthier, light, and creamy take!
She did note that the espresso was possibly her favorite touch. It makes the mousse just right. Plus lots of chocolate shavings on top!
Looking for other wholesome dessert recipes? Here are my favorites:
Lastly, if you make this Easy Espresso Chocolate Mousse, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Espresso Chocolate Mousse
Calories Per Serving: 396 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Separate the egg yolks from the whites. Place the yolks In a medium pot. Reserve the whites for later. 2. To the egg yolks, whisk in the cornstarch until smooth. Add the coconut milk, maple syrup, and instant espresso. Set the pot over medium heat and bring the mixture to a simmer. Cook, stirring continuously, until the mixture thickens and becomes almost pudding-like, 3-5 minutes. It's important to be consistently whisking to ensure that the eggs do not scramble. Remove from the heat. Drop in the chocolate and mix until the chocolate is melted. Stir in the vanilla and sea salt. 3. In a clean mixing bowl, whip the egg whites until stiff peaks form, 5 minutes. Gently fold the chocolate mix into the whipped egg whites, little by little, until fully combined. 4. Divide the mousse between 6-8 glass bowls. Refrigerate 2 hours, until set. Serve with whipped cream on top!