I’m sharing my coffee mousse recipe with both a traditional egg version and a straightforward egg-free option so you can choose which suits your pantry.
I’ve always loved a good Coffee Mousse, and this one kept surprising me. I wanted something that felt a little grown up but was still quick enough for a weeknight splurge.
I use eggs in the traditional take sometimes and other times I go all in on heavy cream, both give such different textures you’ll want to try both. The contrast between bright coffee notes and silky foam makes it oddly addictive, like a delicious little secret.
I won’t pretend it’s perfect every time, I still mess it up now and then, but you usually end up smiling when you taste this Mousse Dessert.
Ingredients
- eggs are rich in protein and make mousse silky, whites trap air
- Heavy cream gives fat and calories, makes mousse smooth and very creamy
- Sugar sweetens and adds carbs, too much can overpower the coffee flavor
- coffee adds bold bitter notes and caffeine, little calories, lots of flavor
- Gelatin stabilizes mousse without eggs, agar works for vegan but feels different
- vanilla lifts flavors, tiny amount improves sweetness perception without extra sugar
- Cocoa dust adds bitter chocolate note, small antioxidants, watch added sugar
- pinch of salt brightens flavors, balances sweetness, tiny but important
- instant espresso gives quick concentrated coffee flavor without brewing, use sparingly
Ingredient Quantities
- Traditional coffee mousse (with egg)
- 3 large eggs, separated (keep yolks and whites)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) strong brewed coffee or espresso, cooled
- 1 1/4 cups (300 ml) heavy cream, cold
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder or chocolate shavings for garnish (optional)
- Eggless coffee mousse
- 2 cups (480 ml) heavy cream
- 1/3 cup (65 g) granulated sugar
- 2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water, or 1/3 cup (80 ml) strong brewed coffee
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored powdered gelatin (or 1 teaspoon agar agar for vegan) plus 2 tablespoons cold water to bloom
- Pinch of salt
- Chocolate shavings or cocoa powder for garnish (optional)
How to Make this
1. Prep everything first: chill a metal or glass bowl and beaters for 10 to 15 minutes, and make a strong cup of coffee or espresso then let it cool; for the eggless version dissolve 2 teaspoons instant espresso in 2 tablespoons hot water or use 1/3 cup brewed coffee.
2. For the traditional version separate 3 large eggs, keeping whites very cold. In a clean bowl beat the yolks with 1/2 cup sugar until pale and ribbons form, about 3 to 4 minutes, then stir in 1/4 cup cooled coffee and 1 teaspoon vanilla; pinch of salt added here brightens flavor. If you worry about raw eggs, heat the yolk and sugar mixture over a bain marie to 160 F while stirring, then cool before continuing.
3. Whip 1 1/4 cups cold heavy cream to soft peaks, it should coat the beater but still fold easily. Gently fold the whipped cream into the yolk and coffee mixture until mostly combined, dont overmix or you will lose air.
4. In a separate clean bowl beat the reserved egg whites with a pinch of salt until stiff, glossy peaks form. Fold one third of the whites into the yolk mixture to lighten it, then fold in the rest gently using a cut and lift motion so the mousse stays airy. Divide into serving dishes and chill at least 2 hours to set.
5. For the eggless version bloom 1 teaspoon powdered gelatin in 2 tablespoons cold water for 5 minutes, then warm gently until fully dissolved, do not boil. If using agar agar for a vegan option, sprinkle the agar into the coffee and simmer for 1 to 2 minutes until dissolved, then remove from heat.
6. Combine the dissolved gelatin or agar with your dissolved espresso or brewed coffee and let it cool to lukewarm but not set. Meanwhile whip 2 cups cold heavy cream with 1/3 cup sugar and 1 teaspoon vanilla to soft peaks, add a pinch of salt.
7. While whipping the cream, slowly stream in the lukewarm coffee plus gelatin mixture and continue whipping until firm peaks form; if the gelatin cools and sets too fast, quickly whisk it into a little warm cream first to loosen then add. Spoon into serving glasses and refrigerate 1 to 2 hours until nicely set.
8. Final touches and troubleshooting: chill bowls and cold cream give you the fluffiest mousse, fold gently to keep air, and never overwhip or youll get grainy texture. If a cream overwhips a bit add a tablespoon of cold cream and rewhip briefly. Use pasteurized eggs if you want extra safety with the traditional method.
9. To serve dust with 2 tablespoons unsweetened cocoa powder or top with chocolate shavings, serve cold and enjoy within 48 hours for best texture and flavor.
10. Quick hacks: if you want stronger coffee taste add an extra teaspoon instant espresso to the coffee, or fold in a spoonful of cocoa into the yolk mixture for a mocha twist. Trust me, small tweaks make a big difference.
Equipment Needed
1. Electric hand mixer or stand mixer with beaters (chilled if possible) — for whipping cream and egg whites
2. 2 chilled metal or glass mixing bowls (one for yolks/cream, one for whites)
3. Rubber or silicone spatula for gentle folding
4. Saucepan plus a heatproof bowl for a bain marie (or a small microwave safe bowl)
5. Instant read thermometer (to check 160 F if pasteurizing yolks)
6. Measuring cups and spoons (for coffee, sugar, gelatin, etc)
7. Coffee maker or espresso machine, or kettle plus instant espresso/coffee
8. Serving glasses or ramekins and a small fine mesh sieve for dusting cocoa
FAQ
How To Make Coffee Mousse Recipe Substitutions and Variations
- Eggs
- Pasteurized liquid whole eggs: use 3 tablespoons per large egg, safe if you don’t want raw eggs.
- Aquafaba (chickpea brine): about 3 tablespoons per egg white, whip to stiff peaks. It won’t replace yolk richness fully so add 1–2 tbsp mascarpone or soft silken tofu for body.
- Heavy cream
- Whipping cream: swap equal amounts, still whips fine.
- Full‑fat coconut milk: chill and use the thick cream layer 1:1 for a dairy free version, it will taste slightly coconutty.
- Milk plus butter: for 1 cup heavy cream stir 3/4 cup whole milk with 1/4 cup melted butter, chill before using.
- Sugar
- Superfine (caster) sugar: 1:1, dissolves faster so smoother texture.
- Powdered sugar: 1:1, sieve first because of the cornstarch; it can actually help stabilize the mousse a bit.
- Liquid sweeteners (honey or maple): use about 3/4 cup per 1 cup sugar and reduce other liquids slightly, they add moisture and flavor.
- Coffee / espresso
- Instant espresso powder: dissolve 1–2 teaspoons in 1/4 cup hot water to replace brewed coffee, gives a very strong coffee note.
- Strong decaf brewed coffee: 1:1 swap if you want no caffeine.
- Coffee liqueur (Kahlua, Tia Maria): replace up to 2 tablespoons, cut the sugar a touch since liqueur is sweet.
Pro Tips
1) Chill everything and dont skimp: cold bowls, cold beaters and very cold cream mean you get fluffier, faster peaks and less chance of overbeating. If your kitchen is warm, pop the bowl and beaters in the freezer for 10 minutes before you start, and keep the cream in the coldest part of the fridge until the last second.
2) If raw eggs make you nervous, pasteurized eggs are easiest, but you can also gently heat the yolk + sugar to 160 F in a bain marie to kill bugs. Use a thermometer, stir constantly so it doesnt scramble, then cool quickly over an ice bath before folding in the cream.
3) Folding matters more than you think: cut through the center, lift and turn, dont stir. Fold in one third of whipped whites to lighten the base, then the rest in two gentle turns. If your cream gets overwhipped and starts to look grainy, add a tablespoon or two of cold cream and whisk very briefly to smooth it back out.
4) For the eggless version bloom and dissolve the gelatin or agar correctly, and mix it into lukewarm coffee before adding to cream so it doesnt clump or set too fast. If you want a stronger coffee hit, add an extra teaspoon of instant espresso or fold in a spoonful of cocoa for a quick mocha boost.
How To Make Coffee Mousse Recipe
I’m sharing my coffee mousse recipe with both a traditional egg version and a straightforward egg-free option so you can choose which suits your pantry.
6
servings
271
kcal
Equipment: 1. Electric hand mixer or stand mixer with beaters (chilled if possible) — for whipping cream and egg whites
2. 2 chilled metal or glass mixing bowls (one for yolks/cream, one for whites)
3. Rubber or silicone spatula for gentle folding
4. Saucepan plus a heatproof bowl for a bain marie (or a small microwave safe bowl)
5. Instant read thermometer (to check 160 F if pasteurizing yolks)
6. Measuring cups and spoons (for coffee, sugar, gelatin, etc)
7. Coffee maker or espresso machine, or kettle plus instant espresso/coffee
8. Serving glasses or ramekins and a small fine mesh sieve for dusting cocoa
Ingredients
-
Traditional coffee mousse (with egg)
-
3 large eggs, separated (keep yolks and whites)
-
1/2 cup (100 g) granulated sugar
-
1/4 cup (60 ml) strong brewed coffee or espresso, cooled
-
1 1/4 cups (300 ml) heavy cream, cold
-
1 teaspoon vanilla extract
-
Pinch of salt
-
2 tablespoons unsweetened cocoa powder or chocolate shavings for garnish (optional)
-
Eggless coffee mousse
-
2 cups (480 ml) heavy cream
-
1/3 cup (65 g) granulated sugar
-
2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water, or 1/3 cup (80 ml) strong brewed coffee
-
1 teaspoon vanilla extract
-
1 teaspoon unflavored powdered gelatin (or 1 teaspoon agar agar for vegan) plus 2 tablespoons cold water to bloom
-
Pinch of salt
-
Chocolate shavings or cocoa powder for garnish (optional)
Directions
- Prep everything first: chill a metal or glass bowl and beaters for 10 to 15 minutes, and make a strong cup of coffee or espresso then let it cool; for the eggless version dissolve 2 teaspoons instant espresso in 2 tablespoons hot water or use 1/3 cup brewed coffee.
- For the traditional version separate 3 large eggs, keeping whites very cold. In a clean bowl beat the yolks with 1/2 cup sugar until pale and ribbons form, about 3 to 4 minutes, then stir in 1/4 cup cooled coffee and 1 teaspoon vanilla; pinch of salt added here brightens flavor. If you worry about raw eggs, heat the yolk and sugar mixture over a bain marie to 160 F while stirring, then cool before continuing.
- Whip 1 1/4 cups cold heavy cream to soft peaks, it should coat the beater but still fold easily. Gently fold the whipped cream into the yolk and coffee mixture until mostly combined, dont overmix or you will lose air.
- In a separate clean bowl beat the reserved egg whites with a pinch of salt until stiff, glossy peaks form. Fold one third of the whites into the yolk mixture to lighten it, then fold in the rest gently using a cut and lift motion so the mousse stays airy. Divide into serving dishes and chill at least 2 hours to set.
- For the eggless version bloom 1 teaspoon powdered gelatin in 2 tablespoons cold water for 5 minutes, then warm gently until fully dissolved, do not boil. If using agar agar for a vegan option, sprinkle the agar into the coffee and simmer for 1 to 2 minutes until dissolved, then remove from heat.
- Combine the dissolved gelatin or agar with your dissolved espresso or brewed coffee and let it cool to lukewarm but not set. Meanwhile whip 2 cups cold heavy cream with 1/3 cup sugar and 1 teaspoon vanilla to soft peaks, add a pinch of salt.
- While whipping the cream, slowly stream in the lukewarm coffee plus gelatin mixture and continue whipping until firm peaks form; if the gelatin cools and sets too fast, quickly whisk it into a little warm cream first to loosen then add. Spoon into serving glasses and refrigerate 1 to 2 hours until nicely set.
- Final touches and troubleshooting: chill bowls and cold cream give you the fluffiest mousse, fold gently to keep air, and never overwhip or youll get grainy texture. If a cream overwhips a bit add a tablespoon of cold cream and rewhip briefly. Use pasteurized eggs if you want extra safety with the traditional method.
- To serve dust with 2 tablespoons unsweetened cocoa powder or top with chocolate shavings, serve cold and enjoy within 48 hours for best texture and flavor.
- Quick hacks: if you want stronger coffee taste add an extra teaspoon instant espresso to the coffee, or fold in a spoonful of cocoa into the yolk mixture for a mocha twist. Trust me, small tweaks make a big difference.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 102g
- Total number of serves: 6
- Calories: 271kcal
- Fat: 20.5g
- Saturated Fat: 11.8g
- Trans Fat: 0.15g
- Polyunsaturated: 0.8g
- Monounsaturated: 6.7g
- Cholesterol: 148mg
- Sodium: 50mg
- Potassium: 66mg
- Carbohydrates: 18.6g
- Fiber: 0g
- Sugar: 17.2g
- Protein: 4g
- Vitamin A: 333IU
- Vitamin C: 0mg
- Calcium: 59mg
- Iron: 0.7mg
