Coffee Mousse can be made in just 10-minutes with 5 simple ingredients and without gelatin. This no-cook mocha mousse is a creamy, decadent dessert perfect for coffee lovers.
It seems that most days we always have a bit of extra coffee in the pot. Why is it that the second cup never tastes as good as the first? I have a theory that since it sits on the hot burner, it condenses and the flavor just becomes a bit too bold and bitter for my tastes.
But, that extra bit of coffee is perfect to use in this mocha mousse recipe.
We actually want some strong brewed coffee to use in this recipe. Otherwise, if you’re starting with weak coffee, it’s going to dilute your dessert and it won’t as rich & decadent as you really want this ricotta coffee mousse to be.
Coffee lovers and chocolate lovers this is your dessert.
It’s rich and decadent, chocolately, scented with coffee and absolutely amazing. But my favorite part about this dish is that even though it’s rich and decadent, it’s not too rich. You’re not going into a full blown sugar attack after eating this. And that’s because this mousse is more like a tiramisu.
What makes this mocha mousse like a tiramisu? I used ricotta cheese.
That’s what is giving this mousse it’s decadent body and richness.
But the best part of this mousse is that it takes only 10-minutes to prepare, with just 5-ingredients! Then, just assemble your mousse into your favorite serving vessel and let it chill for about an hour in the fridge.
I served my mocha mousse in coffee mugs, but you could also serve it in wine glasses or ramekins.
🛒 Coffee Mousse Ingredients
- Ricotta Cheese
- Strong Brewed Coffee
- Whipping Cream – aka heavy cream
- Powdered Sugar
- Cocoa Powder
I like to use coffee that has been brewed at double the strength for this recipe, so that the coffee flavor is quite defined. But you can also use regular strength coffee if you prefer the coffee flavor to be less noticeable. The morning’s leftover coffee works great in this recipe. Also, if you would simply like chocolate mousse, you can leave out the coffee entirely.
✔️ Can I Thicken Mousse without Gelatin?
Many mousse recipes call for gelatin to help thicken it. But I didn’t want to fool around with measuring and dissolving the gelatin, so this easy recipe does not use it.
The trick to ensuring that your mousse stays thick, and not watery, is to gently fold in the whipped cream. Work it in in three phases, folding gently after each add-in. I’m also using ricotta cheese in this mocha mousse which gives it substance and body.
You’ll also want to be sure to refrigerate the chocolate coffee mousse for at least an hour before serving to help it firm up a bit.
👩🍳 How to Make It
- Puree ricotta cheese and coffee in a blender until smooth, set aside.
- Whisk whipping cream and powdered sugar until stiff peaks form.
- Using a spatula, gently fold the cream into the ricotta mixture in three stages.
- Spoon into serving bowls and refrigerate at least one hour.
🕕 Can you Make Mousse Ahead of Time?
- You can definitely make this mocha mousse ahead of time. Simply store it in the refrigerator until you’re ready to serve.
ℹ️ How Long Can Mousse be Refrigerated?
- This mousse will keep in the refrigerator, tightly covered, for up to four days.
📋 More Ricotta Recipes
- Ricotta Toast with Blackberries & Honey
- Crostini Lasagna Appetizer
- Roasted Fennel Pasta with Ricotta
- Ricotta Mousse with Raspberries
- Ricotta Cake with Strawberries
- MORE → 25+ recipes that use ricotta cheese
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Did you try this coffee mousse?
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Coffee Mousse Recipe
Ingredients
- 1 15-ounce container whole milk ricotta cheese
- 1 Tablespoon cocoa powder
- 1/2 cup strong brewed coffee
- 1 cup whipping cream
- 4 Tablespoons powdered sugar
Garnish:
- Chocolate Shavings
- Mint Sprigs
Instructions
- Purée ricotta, cocoa powder and coffee in a blender until smooth. Transfer to a large bowl; set aside.
- In a separate bowl, using an electric mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks.
- Fold in cream into the ricotta mixture in 3 stages. Spoon the mousse into serving bowls and refrigerate for 1 hour.
- Garnish with chocolate shavings and mint and serve.
Nutrition
This post was originally published in 2020. It was updated in 2023 to add new information. The mocha mousse recipe remains the same. Enjoy!
when does the cocoa get used?
Hi Fred – Thanks for catching that! I just revised the instructions. It should be processed with the ricotta and coffee.
Yes, how about the cocoa powder?
Hi Skip – Thank you for the heads up! I just revised the recipe. It should be processed with the ricotta and coffee.
I don’t drink coffee, what can I use? Instant coffee?
I don’t drink coffee. I’d like to know what I can substitute for brewed coffee. Thank you.
Hi Mary – I would try this recipe instead: https://www.platingsandpairings.com/ricotta-mousse-with-fresh-raspberries/
Hi there! Would you say this mousse could be used to fill a cake if “dams” were piped between cake layers and then the mousse was added?
I think that will work Anne!
Did it work out in the cake? Is it stiff enough? That is what I am planning to do.
Hi,Erin..Is the ricotta need to be in room temperature? And is that ok if I substitute ricotta with cream cheese?
Hi Donna – The ricotta can be cold. And I haven’t tried swapping in cream cheese, but I think that could work!