Espresso Mousse [Recipe]

Me and my husband are absolutely fascinated with coffee. Not that we are deep connoisseurs of kinds, and specificities, we just enjoy having coffee throughout the day. In the morning to catch up, after lunch to settle and in the afternoon to increase productivity… we have a small coffee bar next to our turntable… we just enjoy it. Pure, black, creamy…

So, when I found this recipe, it turn out to be a must-do. It turn out to be a really simple yet delightful experience and another great way to enjoy coffee! So, it’s time to share if you my new family tradition.

What you will need:

Espresso Mousse7


  • 3/4 cup cold heavy cream
  • 3 egg whites
  • Pinch of salt
  • 1/3 cup castor/granulated sugar
  • 6 ouces (170g) dark chocolate, shraded
  • 1/4 cup espresso coffee
  • 1 tsp vanilla extract


  • 1/2 cup cold heavy cream
  • 1 tbsp confectioners sugar
  • 1/2 tsp vanilla extract
  • Chocolate shrads for decoration

What 2 do:

Espresso Mousse6

Beat the cold heavy cream until getting soft peaks and let it rest on the fridge.  In a clean bowl, beat the egg whites with the salt until you get soft peks, slowly add the sugar and beat untill you get stiff peaks. Set aside.

Espresso Mousse5Double boil the chocolate until it is completely melted. Stir the espresso and the vanilla extract until smoth and take it out of the heat.

Slowly incorporate, with a whisk, the egg whites to the mixture. Do not beat, just incorporate. After completely incorporated, with a spatula, start folding the cold whiped cream into the mixture.

Put on your serving glasses and let it rest on the refrigerator from 1 hour to overnight.

For the chantilly, beat the heavy cream until obtaining soft peaks, incorporate the sugar and extract and keep beating untill it stiffens.

About & Tips:

  • I own a Nespresso machine – not the KitchenAid one, unfortunately 😦 – and I have tried this recipe with one mild intensity (Dulsão) capsule and a stronger one (Ristretto). If you are a coffee lover, the stronger the coffee you use for this recipe, the best it will taste, but if you only want that “unf” of coffee flavor, pick a not-so-strong espresso.
  • You don’t need a Nespresso machine to make the recipe work though. I’m positive that it will work just fine with a strong (dense/creamy) instant espresso coffee or brewed coffee – as long as it is strong (I need to really stress this, because if you use a mild or runny pot coffee, you won’t get the flavor or the right consistency for the mousse).Almond extract will work just fine on this as well… and it will give an exotic punch.
  • You can substitute the double boil to the microwave to melt the chocolate (30 secs intervals in med – 50% – power), but you will need the double boiler to incorporate the espresso, and the vanilla extract, so… mind as well make everything in the double boiler…
  • Why whisk the eggs and use a spatula for the cream? This is a really interesting question and it is related to what outcome you are looking for. The whisk is a tool that incorporate air to the mixture giving lightness to it. When you incorporate the eggs whites, you don’t want to brake them, but to keep “airing” them into the mixture and that’s why you use a whisk. The cream is meant to provide stability to this recipe and not to lighten it. That’s why you don’t whisk it.
  • The longer your mousse stays on the fridge – covered with a plastic wrap, of course -, the better it will taste!
  • You can make the chantilly in advance and store it on the fridge or make it just before serving it (the best way).

Especial thanks to KitchenAid Blog, from where I originaly got this delight!

[Leia essa receita em português]

26 thoughts on “Espresso Mousse [Recipe]

  1. Pingback: Mousse de Café Espresso [Receita] | ClouDelight

  2. hi Leticia, I love mousse so much, but I’ve never made any myself. Thank you for such a detailed outline of the steps in this recipe. I’m certain it will make the process much easier. How long does this dish keep? I know—of course—this is best served the day it’s made, but can it be frozen and served again, or does freezing the mousse ruin the dish?

    Liked by 1 person

    • Seema, I’m really glad you liked it =D
      As long as you keep refrigerated (and covered) it will probably last up to 4 days. I don’t recommend freezing since it will probably make all the air (and the “fluffiness”) go away… sometimes the freezer might even crystallize some of your dessert.

      Liked by 1 person

      • Thank you, Leticia! I think 4 days should work out just fine! Thank you so much for all the great advice and, again, for the recipe 🙂

        Liked by 1 person

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