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. Hi Lizandre,
      Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! 🍓🫐🍉

  1. Why would you specify “pasteurized eggs”? Unless you’re buying from a farmer’s market, or own chickens, aren’t they all pasteurized?

    1. No, they aren’t. If you have an instant pot, you can easily pasteurize your eggs or buy pasteurized eggs at your store. They will be labeled as pasteurized eggs.

    2. Hi Candy,
      A lot of people (like myself) have their own chickens or shop at a farmers market, so for safety reasons, I think it is important to specify “pasteurized”. Please let me know if you have any other questions! xx

    1. Hi Dana,
      Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx

  2. Can’t wait to make this! Can it be made in advance and stored? Do you think it would retain its texture if made 48 hours in advance? Thank you.

    1. Hey Lydia,
      Sure, I think that would be just fine for you to do! Let me know if you give this recipe a try, I hope you love it! xT

    1. Hi Andrea,
      Your local grocery store should carry pasteurized eggs:) Please let me know if you have any other questions, I hope you love this recipe! xx

  3. 5 stars
    Made for valentines turned out awesome only thing I might do differently is whip the egg whites a little longer it could’ve been a little lighter & fluffier other than that it was great.

  4. Megan, You are simply amazing! I have made many of your creative and delicious recipes and desserts, you are my go to when I need to make something nutritious, creative, or easy. Your presentation on the completed food items is so appealing! Just want to thank you for sharing your talents with us!

        1. Hey Carolina,
          Sure, you can use another milk that you enjoy:) Please let me know if you have any other questions, I hope you love this recipe! xx

  5. Help! What did I do wrong!? I made 2 double batches of this because I needed 36 shooter cups for a party. The first batch chilled nicely, tastes great and is very mousse like. The second batch did not set. I used the same ingredients and did the same thing and used chocolate bars and not chips and would love set to save my life 😫


    1. Hi Meg,
      Thanks for giving this recipe a try, so sorry to hear you had some issues with the second batch. Unfortunately, it’s hard to say without me being there, but I feel like a step must have been missed or something if the first batch turned out well for you! xx

  6. Hello! Love your recipes!

    I tried this out twice and each time, my mousee comes out a little dense and not as creamy and light in color as your pictures + video.

    Any tips? I tried cooking the chocolate/egg mixture until it was thick, but when combined with the egg whites, it overall still came out runny when pouring into cups. It firms up in the fridge, but am hoping to achieve a lighter consistency! thanks!

    1. Hi Isabel,
      Thank you so much for giving this recipe a try! Unfortunately, I have no idea what is happening here for you, so sorry!! Are you enjoying the flavors? Sorry I can’t be of more help! xx