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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!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi! Could I replace the maple syrup with honey?
Hey Andrea,
Sure, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
I don’t like Coconut milk can I replace exactly with non fat or regular milk?
Hey Jane,
Sure, you can use any milk that you enjoy. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Just made this last night very easy and quick to make . really enjoyed it wasn’t sure about the coconut nut milk but it was lovely thank you will be using this recipe again
Hi Adrian,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT
This is SO good. Followed the recipe exactly and it turned out amazing. Would be great with raspberries on top…definitely will make again!
Hi Ellie,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
Can I use actual espresso? I don’t have powder but do have espresso maker…
Hey Lisa,
Sorry, for this recipe you will want to stick with the espresso powder:) Please let me know if you give it a try, I hope the recipe turns out amazing for you! xT
Can you store this in the fridge/freezer for a length of time?
Hey Sophia,
I wouldn’t freeze, but you can keep in the fridge for 2-3 days. Please let me know if you give the recipe a try, I hope you love it! xxTieghan
I was browsing through this recipe and thought it sounded so good. So I asked my husband, “Do you like mousse?”
He said, “Um… I don’t really have an opinion. I’d imagine they’d be pretty dangerous.”
We just stared at each other confused for a while.
Me: Chocolate mousse.
Him: OH! Yeah.
Hey Libby,
Thanks so much for your feedback! LOL too funny! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Do you think I could exclude the espresso altogether ? Would it still work?
I know it seems silly to ask since it has espresso in the title of the recipe, but I wanted to make this for Mothers Day brunch and a bunch of kids that don’t need espresso will be eating it 😉
Hey Trish,
Yes, that would be fine for you to do! Please let me know if you give the recipe a try, I hope you love it! xx
Delicious! I took these to a dinner with friends, and everyone loved it! A bonus is that my arms got a workout whisking so much, haha! Thank you!!!
Super easy & delish! Thanks for sharing a healthier version of this mousse. It hit the spot!
Oops, forgot to leave 5 stars.
Thanks again Jane!
Hey Jane,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Hey Amy,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Whipped eye whites are they safe to eat since not cooked?
Hi Jeny,
Yes, they are safe to eat. Please let me know if you have any other questions, I hope you love the recipe! xx
I only have oat and almond milk, could I sub one of those for the coconut milk?
Hi there,
Yes, either of those will work for you. Let me know if you give this recipe a try, I hope you love it! xx
Delicious! My mom also loved it 🙂
Hey Charlie,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
When do you add the pinch of flaky sea salt? After I folded in the egg whites and put mousse into ramekins I realized I didn’t add the salt, upon tasting I didn’t think it will be missed.
I like this recipe, what about a vanilla or lemon mousse. I’m great at following desert recipes just not creating them unfortunately.
Hey Elissa,
The salt can be sprinkled on at the end. Thanks for giving the recipe a try! Let me know if you have any other questions! xx
Hi Libby I asked my husband do you like mousse? He said I’d rather lamb or pork!
When would we add the sea salt?
Hi Taylor,
Sprinkle of sea salt at the end:) I hope you love the recipe, please let me know if you give it a try! xx
Is it safe to eat whipped egg whites that I purchased at my grocery store without cooking them
Hi Mary,
Are they already whipped? I am not familiar with egg whites that are already whipped and since you need the yolks for the recipe as well, I would probably make them yourself:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
“This is (spoonful) the best thing (spoonfull) I bet ever ate (spoonfull) in my entire.life.” my 6yo son. Nuf said.
Hey Michelle,
Lol too funny! So glad this recipe was enjoyed by your family, thanks for making it! xT