Chocolate Mocha Mousse

This mousse has such a smooth and creamy texture, one bite will not be enough. You’d never guess it was not make with any dairy!


Use a food processor (or grater) to finely grate the chocolate. Combine all ingredients, except coffee, into a blender and process until smooth.

Chocolate Mousse 1

With machine running, slowly pour in very hot coffee and continue blending until mixture is smooth and creamy. Pour into dessert cups and chill for one hour (if you can wait that long!).

Chocolate Mousse 2



Chocolate Mocha Mousse

Marla Hingley
This mousse has such a smooth and creamy texture, one bite will not be enough.
Prep Time 5 mins
Total Time 5 mins
Servings 8


  • 12 oz GF semi-sweet chocolate or blend with dark chocolate, finely chopped
  • 4 eggs room temperature
  • 2 tsp vanilla
  • 1 pinch salt
  • 1 cup very hot coffee


  • Use a knife or food processor to finely chop the chocolate.
  • Place everything in a blender except the coffee, and purée until smooth. With machine running, slowly pour in the hot coffee mixing for about a minute until the chocolate is completely melted and the mixture is smooth.
  • Pour into dessert cups (don't be tempted to bang the bubbles out in the dishes, the more bubbles there is, the lighter and more airy it will be). Chill for at least 30 minutes.


-For dairy free version, if using semi-sweet chocolate ensure it does not contain milk products.
-Because this is such a rich dessert, I would recommend serving sizes of no more than 1/4 cup (or even shot glasses - that would be perfect!).
-Instead of coffee you can use any milk alternative, like almond, rice or coconut milk (just make sure its hot).
Tried this recipe?Let us know how it was!
See also
Apricot Mousse

 [hr]FAQ: Coffee & Tea: Are They Gluten Free?

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