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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:
Homemade Vegan Peanut Butter Twix Bars
Healthier Homemade Nutter Butter Cookies
Healthy…ish Homemade Samoas Cookies
Tahini Butter Chocolate Chip Cookies
Salted Tahini Oatmeal Chocolate Chip Cookies
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
Servings: 8
Calories Per Serving: 360 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 pasteurized eggs
- 2 tablespoons cornstarch or arrowroot powder
- 1 1/2 cups canned full fat coconut milk
- 1/3 cup maple syrup
- 2 teaspoon instant espresso powder
- 2 teaspoon vanilla extract
- 1 pinch flaky sea salt
- 1 3/4 cups semi-sweet chocolate chips or chunks
Instructions
- 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!
Suggestion to please pasteurize the egg so it’s safe to eat… this is dangerous / huge salmonella risk for people whose egg source isn’t always the freshest.
Hi Daneille,
The recipe calls for pasteurized eggs:) Please let me know if you have any other questions! xTieghan
The cute glass bowls used in your video are adorable! Where are they from?
Hey Renee,
Thanks so much!! Here’s the link for the glasses:
https://rwguild.com/collections/tabletop_glassware/products/naoya-arakawa-heat-resistant-cafe-au-lait-bowl
Please let me know if you have any other questions!! xTieghan
Can I make this with dark chocolate?
Hey Carol,
Yes totally, that will work well for you! I hope the recipe turns out amazing, let me know if you give it a try! xT
This chocolate mousse recipe looks really good. Wondering what brand of chocolate you use for the chunks?
Looks like, from the link, she used the Enjoy Life brand Chocolate Chunks from Thrive Market.
Actually, in the picture, though, it looks like she chopped up chocolate bars from the Chocolate XOXOX brand.
Hey Ginny,
I really like using Hu brand or Chocolove. Please let me know if you have any other questions!! xx
Hey, I just followed the recipe instructions and I didn’t see when to add the flaky sea salt pinch. Thank you!
Hey there,
Thanks for giving the recipe a try!! I like to top with flaky sea salt in step 4. Please let me know if you have any other questions! xx
Excited to try this for Mother’s Day! Thank you for sharing your recipe and gorgeous photo. You are wonderfully gifted, Tieghan. 🙂
I hope you love the recipe Jamie!!
Any tips on substituting actual espresso instead of instant powder? Curious what the conversion would be so I don’t make it too liquid-y. Can’t wait to try- thanks!
I’m actually super curious about this and if it would matter much to the texture.
Hey Sarah,
For this recipe you will want to stick with the instant espresso:) Please let me know if you give the recipe a try, I hope you love it! xx
Do you have a favorite brand(s) of chocolate (including the percentage of cocoa) and canned coconut milk?
Hey Marissa,
I really love Hu and Chocolove brands of chocolate, the percentage of cocoa is really a personal preference, my family loves a good dark chocolate bar! For this recipe, I used semi-sweet chocolate. I also like Native Forest coconut milk. Please let me know if you have any other questions! xTieghan
In the directions, when you state “ Set the whites aside and then combine the yolks with cornstarch, maple, and coconut milk. ”, do you mean vanilla and not maple?
Oops I didn’t see the maple syrup in the ingredient list initially. Sorry.
This looks so good! I wish there was a way to make such a delicious chocolate mousse without using raw eggs…
You are cooking the eggs! Egg whites are fine to add without cooking
Hi Adrienne,
The eggs are cooked in step 2, no raw eggs in this recipe:) Please let me know if you have any other questions! xTieghan
No worries, I hope you love the recipe!!
Hi Claudia,
You’re going to mix the maple at the beginning of step 2 and then the vanilla is added at the very end of step 2. Let me know if you have any other questions, I hope you love it! xx
Is is a 1 to 1 conversion is substituting whole milk or whipping cream instead of coconut milk?
Hi Chris,
Yes, an equal amount of whole milk is great! Let me know if you give the recipe a try, I hope you love it! xx
I too would like a whole milk conversion… I can just wing it, but why not offer both options?
Hi! Made the mousse today – because your photos get me every time! Tastes delicious but the texture is off. I think the chocolate mix was too warm and it collapsed the egg whites. Any suggestions welcome!
Mine did the same. I’m so upset
Hi Natasha,
So sorry to hear this!! It is key to let the chocolate mix cool 10 minutes, then slowly add it to the whites, gently folding spoonfuls of the chocolate into the whites until incorporated. I hope this helps!! xx
Hi Lucinda,
Thanks for giving the recipe a try, sorry to hear you had issues! You will want to let the chocolate mix cool 10 minutes, then slowly add it to the whites, gently folding spoonfuls of the chocolate into the whites until incorporated. I hope this helps for next time! xx
Hi Rachael,
You can use an equal amount of whole milk:) Please let me know if you have any other questions! xTieghan
This looks great but do you have any hints on using/measuring canned coconut milk when it is practically solid and doesn’t pour? I find it very difficult to use.n Is it just me or is there a brand you recommend?
Hey Katherine,
It’s really the nature of coconut milk. If you just give it a good shake or mix with a fork that should help! I really like the Native Forest brand! Let me know if this helps! xTieghan
What kind of chocolate is pictured? It has tiny hearts on it.
Thank you
Hi Renee,
I like to use Chocolove bars. Please let me know if you have any other questions, I hope you love the recipe!! xTieghan
I like to print recipes to keep notes that I may need when preparing the dish a second time and would suggest that the spacing for the Prep Time, Cook Time, and Total Time be decreased so that a recipe will fit on one page. I’m looking forward to trying the Expresso Chocolate Mousse—looks yummy!
Hi Marty,
Thanks for your comment and sharing your feedback! Will look into this! xTieghan
But why not also include how to make the toppings, like the chocolate shavings, you use in your pictures?
Not sure why she didn’t include that but I’m sure you could google it. Try an Apple peeler and a block of chocolate.
Hey there,
Yup- a veggie peeler works great here! Totally not necessary to do the chocolate shavings but also yummy to add:)
Hey Jenn,
I just use a veggie peeler to do the chocolate shavings:) Please let me know if you have any other questions! I hope you have the best day!! xTieghan
Can you use regular milk instead of coconut?
Hi Liz,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xx
Wondering the same thing can you use regular milk or heavy cream in place of coconut milk?
Hi LeeAnn,
Yes, whole milk works well here too! Let me know if you give the recipe a try, I hope you love it! xx
What kind of espresso powder do you use
Hey Natasha,
Here is the link:
https://shopstyle.it/l/bptgb
Please let me know if you have any other questions, I hope you love the recipe!! xTieghan