This chocolate Coffee Mousse Recipe is the perfect indulgent vegan dessert that celebrates two of my favorite flavors! It’s so easy to make, rich in protein, and has that perfect soft, light and creamy texture. And no, you’re not going to need aquafaba for this one!
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I’ve been trying out a lot of vegan dessert recipes off late. My white chocolate lava cake has been a huge hit every time I make it and my vegan tiramisu disappears in just minutes!
And just a while back, I tried making some delicious coffee ice cream bars, and that coffee flavor just hit me hard, and inspired me to try another coffee dessert recipe!
Why You’ll Love This Coffee Mocha Mousse Recipe
- Quick and easy: You’ll need just a handful of simple pantry staples to make this delicious and indulgent vegan mousse.
- Extra delish: The flavors and textures are just spot on. It’s perfectly rich and creamy, and has that great balance of chocolate and coffee flavors.
- Perfect texture: Getting that airy and light texture without aquafaba is actually possible! I’ve used a simple hack to do it here.
- Great for entertaining: It’s perfect for all those occasions when you want to have a nice dessert to serve at a get-together without putting in too much effort and time.
Ingredients
- Instant coffee: Instant coffee gives this mousse that perfect intense flavor without adding more liquid and it dissolves easily for a smooth result. Regular coffee won’t work.
- Sugar: You’ll need granulated sugar to sweeten the mousse and some powdered sugar for the topping.
- Protein powder: Use any good quality neutral-flavored protein powder of your choice. If you don’t have it, just use some powdered peanut butter as a replacement.
- Cocoa powder: Use a good quality cocoa powder for this recipe. If you can get your hands on Dutch processed cacao powder, I would highly recommend using it.
- Vanilla: For that sweet flavor and aroma.
- Vegan heavy whipping cream: You should be able to find this at any specialty store or supermarket near you.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Topping fun: Experiment with different toppings for this easy coffee mousse. I like serving it with a single coffee bean on the top, or some shaved homemade vegan chocolate.
- Nut crunch: You just can’t go wrong with nuts! Choose lightly toasted and chopped pecans, walnuts, or almonds to top over the mousse for that nice bit of texture.
- Berry blast: Fresh berries act as another great topping choice for the silky soft mousse. The sweet, slightly tangy flavor contrasts beautifully with the chocolate-coffee flavor.
How to Make Coffee Mousse
You’ll need absolutely no prep time to make the coffee chocolate mousse. Just get all your ingredients ready.
Step 1: Make coffee mixture. Combine the sugar, coffee powder, and warm water in a large mixing bowl.
Step 2: Mix it up. Whisk the mixture using an electric whisk for about 3-4 minutes, or until the mixture lightens up and turns tan in color.
Step 3: Add protein powder. Now mix in the cocoa powder and protein powder and carefully mix it all together.
Step 4: Top and chill. Mix up the whipped cream and add it on top of the chocolate and coffee mousse. Enjoy right away or chill and enjoy later.
Storage Directions
- Storing: You can store your leftover mousse for up to 3 days. If you’ve already served it in individual cups, you can cover the leftover cups in plastic wrap before you refrigerate it, and if you’ve ended up with a big batch of the mousse, you can transfer it to an airtight container and refrigerate it.
- Make Ahead: This rich and decadent mousse is perfect to make ahead of time too! Just make the mousse and the whipping cream in advance, store them in separate containers in the refrigerator for up to 24 hours, and then, when you want to serve, all you need to do is assemble everything together.
Serving Suggestions
This creamy and decadent coffee chocolate mousse is the perfect dessert to end your day after a hearty lunch or dinner of vegan ravioli or some creamy vegan gnocchi soup.
You may also want to have a simple side of crispy tofu, zucchini fritters, or some vegan buffalo cauliflower.
Expert Tips
- Use the right equipment: I used an electric mixer to whisk the coffee mixture, and would highly recommend doing it that way. You could use a regular whisk too, but you’ll need a lot of time and arm strength to get the mixture to the perfect consistency.
- Mix just enough: Just like with most desserts, make sure you don’t overmix, and just stir everything until all the ingredients are fully incorporated.
- Make more than one serving: Use the 2X or 3X button in the recipe card to make this mousse for more servings!
Video
Recipe FAQs
Not at all! These are extra ingredients I add for more flavor. You will still get a tasty mousse with just the instant coffee, sugar, and water.
More Delicious Dessert Recipes
Coffee Mousse
Ingredients
- 2 tablespoon instant coffee has to be instant coffee, it will not work with regular!
- 2 tablespoon granulated sugar
- 2 tablespoon warm water
- 1 tablespoon protein powder or powdered peanut butter. I used PBfit. This ingredient is optional.
- 1 tablespoon cacao powder or cocoa powder, optional
Whipped Topping
- ¼ cup vegan heavy whipping cream
- ½ tablespoon powdered sugar optional
- ½ teaspoon vanilla
Instructions
- In a bowl, add the instant coffee, sugar, and warm water. Use an electric hand mixer to mix for 3-4 minutes, until the mixture becomes super fluffy in texture, doubles in size, and the color changes from brown to tan.
- Note: You can whisk this by hand, but I highly recommend using an electric mixer because this will take a long time and a lot of arm endurance to do this by hand!
- Once you have created the coffee mousse, add in the protein powder or powdered peanut butter and cacao powder. Gently mix those in with the whipped coffee. Be careful not to overmix.
- In a separate clean bowl, add the vegan heavy whipping cream and use the mixer to whip until it forms stiff peaks. Add the vanilla, and sugar if you wish, and whisk again.
- Add the coffee mousse to a cup, then top with the whipped cream. Dust with cocoa powder, dig in, and enjoy!
Notes
- Use the right equipment: I used an electric mixer to whisk the coffee mixture, and would highly recommend doing it that way. You could use a regular whisk too, but you’ll need a lot of time and arm strength to get the mixture to the perfect consistency.
- Mix just enough: Just like with most desserts, make sure you don’t overmix, and just stir everything until all the ingredients are fully incorporated.
- Make more than one serving: Use the 2X or 3X button in the recipe card to make this coffee mousse for more servings!
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