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Dec 13, 2018

Chocolate Espresso Mousse

Chocolate espresso mousse with bittersweet chocolate, espresso, cream, and topped with a dark chocolate-covered coffee bean. 

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the #ChristmasSweetsWeek recipes. All opinions are mine alone.

Chocolate Espresso Mousse

These chocolate espresso mousse (or is it mousses?) take very little effort to make, yet they are an elegant, dinner party worthy dessert.
I divided the mousse among four JoyJolt stemless martini glasses. Aren't they pretty? I'm looking forward to using them for an actual martini! 

You could also divide the mousse mixture among 12 pretty mini dessert or shot glasses and serve them with demitasse spoons. I've also served this mousse in little demitasse cups and saucers for a cute little dessert. 

Chocolate Espresso Mousse with a chocolate covered coffee bean

This chocolate mousse dessert is so decadent and rich, and completely chocolaty. Be sure to use chocolate bars, not chocolate chips. 

I'm completely in love with the dark chocolate covered coffee beans that garnish these. I was able to find them in the bulk foods section of my grocery store. They are amazing. 

Chocolate Espresso Mousse recipe #mousse #chocolate #espresso #dessert

How do you make this chocolate espresso mousse dessert?:

It's so easy. Just combine the coffee, espresso, and cream in a small saucepan and bring it almost to a simmer. Add the chocolate, sugar, and vanilla, and whisk until everything is combined and the chocolate has melted. 

Pour it into the martini glasses and chill for about three hours.

The recipe calls for superfine sugar. If you don't have it, just process some granulated sugar in a food processor. 

Welcome back to Christmas Sweets Week! We have a ton of Christmas Sweets recipes for you to try.

#ChristmasSweetsWeek recipes:


Puerto Rican Coquito from A Kitchen Hoor's Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden


Chocolate Hazelnut Doughnuts from Kate's Recipe Box
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen


Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Snickerdoodle Fudge from Culinary Adventures with Camilla


Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen's Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Rum Spiked Eggnog Cupcakes from Hezzi-D's Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?

We also have lots of prizes you can win by entering in the Rafflecopter below. To learn more about the prizes, including a Keurig coffee maker from Dixie Crystals and a year of sprinkles from Sweets and Treats, visit this post for Eggnog Cookies.

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mousse, chocolate, dessert,
Yield: 4 servings (or more, depending on serving size)
Chocolate Espresso Mousse recipe in martini glasses

Chocolate Espresso Mousse Recipe


  • 3 tablespoons brewed coffee
  • 3 tablespoons espresso powder
  • 1 cup whipping cream
  • 4 ounces bittersweet chocolate, chopped
  • 3 tablespoons super fine sugar
  • 1 teaspoon pure vanilla extract
  • Chocolate covered coffee beans, for garnish


  1. In a small saucepan, stir together the coffee and espresso powder. Add the cream and cook over medium heat until just below simmer. 
  2. Add the chocolate and sugar, and whisk until the chocolate is fully melted. add the vanilla and whisk. 
  3. Pour the mixture into the glasses and chill for 3 hours in the refrigerator. 
  4. Garnish each with a chocolate covered coffee beans and serve. 

This recipe was adapted from the book, Petite Sweets by Beatrice Ojakangas

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

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