This Dark Chocolate Espresso Mousse is creamy and chocolatey with the addition of espresso powder, which is a delicious compliment to the chocolate flavor.

3 glass bowls of dark chocolate espresso mousse with 3 spoons

A delicious no bake or cook, chocolate dessert treat that takes a few minutes to make.

I want to first start out by saying, just because I called it Dark Chocolate Espresso Mousse, doesn’t mean you have to use dark chocolate (it’s just my favorite). Any chocolate that you like to eat, light or dark, will work in this recipe.

If you’re looking for an easy, yet impressive dessert that looks and tastes like it could be served in a fine dining restaurant, then you’ve come to the right place.

A spoonful of dark chocolate espresso mousse topped with grated chocolate

I don’t make desserts too often. I actually don’t have a sweet tooth, but when I do feel like enjoying a dessert, I don’t like one’s that are too sweet and this one has the perfect amount of sweetness.

Can I use instant coffee instead of instant espresso?

Yes. Just make sure they are both instant (not the type you use in the machine) because it needs to dissolve. You can also used a little brewed coffee, just don’t use too much or the chocolate will be too watery.

Total time from start to finish is about 22 minutes (plus time for refrigeration) which makes it perfect for a make ahead dessert. Whether you’re entertaining or just feeding the family.

Drizzling melted white chocolate onto the inside of a glass bowl.

The presentation starts with white chocolate drizzled on the inside of the glass (above), a simple but very striking and elegant look. I used good quality white chocolate (the kind that you eat, not for baking) that melts beautifully. I just add it to a ziptop bag, snip the end and you have an instant piping bag. This step is optional.

Dark chocolate espresso mousse in a glass bowl topped with white and dark chocolate

The dark chocolate is melted  with the secret ingredient, instant espresso powder. Heavy cream is whipped with vanilla extract and gently folded into the melted chocolate. And that is all there is to a decadent yet easy and impressive dessert.

Yield: 4

Dark Chocolate Espresso Mousse

A closeup of a bowl of dark chocolate espresso mousse with 3 spoons

This dark chocolate espresso mousse is creamy and chocolatey and the addition of the espresso powder just enhances the chocolate flavor even more. 

Prep Time 5 minutes
Cook Time 2 minutes
Additional Time 1 hour
Total Time 1 hour 7 minutes


  • 6 ounces (170 grams) dark chocolate (or chocolate of your choice that you would eat)
  • 2 tablespoons instant espresso powder (substitute instant coffee)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (354 ml) heavy cream, cold
  • 4 ounces (115 grams) white chocolate (optional)


  1. To a microwave safe bowl add the chocolate. Microwave on high in 20 second increments, stirring each time until melted. Stir in the espresso powder.
  2. Add the heavy cream to a stand mixer or mixing bowl using a hand whisk, beat until it starts to thicken. Add the vanilla and melted chocolate, continue to beat until light and fluffy and well mixed. Set aside.
  3. Add the white chocolate to a microwave safe bowl and microwave on high for 20 second increments, stirring each time until melted. Pour into a small ziptop bag and seal. Cut a tiny corner of the bag and drizzle onto the inside of glasses. Skip this step if not using white chocolate drizzle.
  4. Divide the mousse between serving bowls and refrigerate for 1-4 hours until set.
  5. Top with white and dark chocolate shavings.

Nutrition Information



Serving Size


Amount Per Serving Calories 134Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 18mgCarbohydrates 11gFiber 1gSugar 9gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

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