This post may contain affiliate links, please see our privacy policy for details.

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!

Easy Espresso Chocolate Mousse |

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. 

Easy Espresso 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. 

Easy Espresso Chocolate Mousse |

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. 

Easy Espresso Chocolate Mousse |

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. 

Easy Espresso Chocolate Mousse |

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!

Easy Espresso Chocolate Mousse |

Looking for other wholesome dessert recipes? Here are my favorites: 

Homemade Twix Bars

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

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
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.



  • 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!
View Recipe Comments
Easy Espresso Chocolate Mousse |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. That looks really yummy. I am planning for 14 but only have one can of coconut milk. Can I do half coconut milk, half 2% milk?

    1. Hi Sophie,
      Sure, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx

  2. i don’t have any instant espresso on hand and would rather not purchase any because i never drink instant- can i make this with an espresso shot instead? and reduce some of the milk to avoid ruining the consistency?

    1. Hi Rebecca,
      I have not tested that so I am not sure how well that would work for you. I would stick with the espresso powder or just skip it:) I hope you love the recipe! xx

  3. Hi Teighan!

    Big fan of your work. Looking into making these for our anniversary tomorrow!
    I was wondering if the coconut milk here could be replaced with whole milk?
    Thank you!

    1. Hey Anisha,
      Thanks so much for your kind message and following along!!🤍 Yes, whole milk would also work well for you here! I hope you love the recipe and happy anniversary! xT

  4. I made this recipe for our son’s 30th bday and it was a huge hit. Made six and poured into stemless wine glasses. Topped w/ whipped cream, orange zest (yes!) and chocolate chips. Delish! Bonus that it’s dairy free! I’m thinking of variations, using different extracts & various chocolate flavors. Dark chocolate peppermint for the holidays? Cheers

    1. Hi Sue,
      Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! Love the dark chocolate peppermint idea! Happy Birthday to your son! xx

  5. 5 stars
    Yum, yum and yum. This was an amazing alternative for my hubby who can’t have diary. It was easy, delicious and decadent. Rave reviews all around. No one missed the cream at all. Added almost whip cream for a little extra.

    1. Hi Jennifer,
      Wonderful! Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan

    1. Hey Madison,
      You bet, just keep in the fridge:) I hope you love the recipe, please let me know if you give it a try! xx

    1. Hi Dari,
      Yes, by the time you whip the egg whites, the chocolate should be slightly cooled:) I hope you love the recipe! xT

      1. Wow! Thank you so much for replying so fast.
        The batch I made last night looked spotty with white spots. I think it’s the egg whites because the mixing bowl was warm after I combined the chocolate mixture with the egg whites. Didn’t look as nice as the mousse from your video.
        Gonna make a replacement batch today and I’m thinking of cooling the chocolate mixture before I add it to the egg whites.

          1. 5 stars
            Hi Tieghan,
            Don’t know if it was coz it was the second batch or coz I put the chocolate mix in the fridge for 10 minutes, it turned out way better than the first batch. Nothing wrong with the taste of either batch, just the look. Made it for a dinner party and every one loved it.
            Thank you so much for the recipe. Will be making this again soon.

  6. I love the mousse and I’ve made it a few times but I do have a question. Any ideas what could be causing a slight graininess?

    1. Hey Clara,
      Thanks for making this recipe!! Are you whisking the whole time in step 2? That will help to avoid any graininess. I hope this helps for next time!! xx

    2. I’ve noticed the same thing. Mine comes from when I incorporate the egg whites into the chocolate mixture.

      Nothing to do with the first step of cooking the yolks the corn starch.

      The delicious flavour and texture isn’t affected, simply the appearance. The recipe doesn’t call for it but next time I am going to let the chocolate mixture come to room temperature before I mix the two together.

    1. Hi Gina,
      They were about 12 ounces, but you can use any size glasses you like:) I hope you love this recipe, please let me know if you give it a try! xx

  7. What kind of chocolate is pictured in the photo for the easy expresso chocolate mousse? It looks like fine chocolate (hearts stamped in the chocolate) and I would like to try it in this recipe. Thank you!

    1. Hi there,
      Those are Chocolove bars. I hope you love the recipe, let me know if you give it a try! xTieghan

  8. 4 stars
    This was easy, delicious, and a crowd pleaser. I was skeptical it would come together, but it did beautifully! The coconut flavor is quite prominent and I didn’t necessarily get the espresso flavor, however, it was very tasty. I let my pudding cool in the freezer a bit before folding into the whites (out of paranoia it was too warm), but it likely wasn’t necessary. Everyone loved it and worked great as 6 servings.

    1. Hey Lindsay,
      Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT

    1. Hi Stacie,
      Happy Wednesday!! I so appreciate you giving this recipe a try and love to hear that it was enjoyed! Thanks for your feedback:) xT

  9. Can I substitute powdered baking cocoa for the chocolate chip? Add it to the cooking mixture?

    1. Hey Shelley,
      I’ve not tried this so I’m not sure how much would be needed. Maybe a 1/2 cup cocoa powder, but you’ll need to add additional sweetener to the mousse. Let me know if you give the recipe a try! xx