You’ll want this decadent, dark chocolate mocha mousse recipe for Valentine’s Day, Galentine’s Day, or just one of those days when only chocolate will do.
Dark chocolate, mascarpone, and espresso create a rich mocha mousse that pairs perfectly with sweet, airy homemade meringues.
Mocha mousse is having its moment in all sorts of ways. Not only is it 2025’s Pantone Color of the Year, but it’s also Kylie Perrotti’s 2025 Dessert of the Year. You heard me. I’m calling it for 2025. There won’t be a better dessert this year. Well, maybe that’s an exaggeration. But based on how I’m feeling at this present moment–after having enjoyed yet another cup of mocha mousse with my meringues and fresh strawberries–it could be my dessert of the year.
This mocha mousse recipe creates an airy, decadent, rich mousse that isn’t overly sweet. The dark chocolate and espresso create the perfect bitterness that works beautifully with fresh fruit and homemade meringues on top as a sweet counterbalance. If you love intense dark chocolate, you may enjoy this mousse without any sweet accompaniments.
If you’re not a dark chocolate fan, my White Chocolate Mousse recipe may be right up your alley instead!
How to make this mocha mousse recipe
Mousse can be finicky as it’s a delicate balance of temperature and aeration to create a dessert that’s both structured and voluminous yet airy and light. While you have to work quickly and carefully, mascarpone adds a little buffer, which helps keep the structure of the mousse. Mascarpone is not a traditional ingredient in mousse, but I love the creaminess it adds to the texture.
What you need for the mousse
- Eggs: While many mousse recipes use egg whites in the mousse, I save them to make homemade meringues to serve on top. The foundation of my mousse recipe starts with three egg yolks.
- Heavy cream: When whipped to stiff peaks, heavy cream adds body and the signature airy texture to the mousse.
- Mascarpone: This adds a nice creaminess and is a fool-proof way to end up with a perfect mousse every time.
- Corn syrup: Corn syrup is great in mousse because you won’t have to worry about sugar crystalizing as it sets up, ensuring that you have a silky smooth mousse.
- Dark chocolate: I use 70% dark chocolate, which, when paired with espresso, creates a moderately bitter mousse. Dark chocolate with a lower cocoa content–between 60% and 69%–will yield a slightly sweeter mousse.
- Espresso: If you have an espresso machine, pull a double shot of espresso. Alternatively, prepare an instant espresso by mixing 1 to 2 teaspoons of instant espresso with 2 ounces of hot water. For a stronger coffee flavor, use 2 teaspoons of instant espresso. For a subtle coffee flavor, use just 1 teaspoon.
What you need for the meringues
While you can certainly use the leftover egg whites for an omelet or egg white breakfast bites, I recommend making homemade meringues while the mousse sets up in the fridge. They work so well with the decadent dark chocolate flavor! And the crispiness of the meringues is perfect with the creamy, airy mousse. Here is what you need:
- Egg whites: You’ll use the three egg whites left over from the mousse.
- Sugar: You need 12 tablespoons (¾ cup) of granulated sugar.
- Cream of tartar: Cream of tartar helps stabilize the egg whites as you beat them.
- Vanilla extract: This is added for flavoring.
How to make the mocha mousse
- Step 1: Use an electric mixer to beat heavy cream until stiff peaks form. Refrigerate until needed.
- Step 2: Next, beat egg yolks until they become thick and pale yellow. They will have a consistency similar to pudding. This process takes 10 to 15 minutes of consistent beating!
- Step 3: Add the room-temperature mascarpone to the egg yolks and mix until smooth.
- Step 4: Microwave corn syrup until it boils. Remove from the microwave and let stand for a minute or two until the bubbles die down.
- Step 5: With the mixer on, slowly drizzle the corn syrup into the eggs. Beat for 5 to 6 minutes until the mixture cools off.
- Step 6: Combine the heavy cream, dark chocolate, and espresso in the glass measuring cup. Microwave in 30-second increments until the chocolate melts. Whisk until smooth.
- Step 7: Add the melted chocolate to the eggs and mix until smooth. Continue mixing for 6 minutes or so until the mixture cools off. This step is the most important because you’ll add the whipped cream next. If the mixture is too warm, it will deflate your cream.
- Step 8: Add the whipped cream.
- Step 9: Carefully fold the whipped cream into the mixture. Be mindful not to overwork the mixture. Fold it over until everything is just combined.
From there, ladle the mixture into serving cups and cover with plastic wrap. Transfer to the refrigerator for at least 4 hours or overnight, preferably.
How to make the meringues
- Step 1: Preheat the oven to 250ºF. Line baking sheets with white parchment paper. If you use brown parchment paper, your meringues may turn brown as they bake. It won’t impact the taste at all, but don’t be alarmed if they turn out brown; it’s just the parchment paper! Combine the reserved room-temperature egg whites with cream of tartar, salt, and vanilla extract. Start by beating the eggs until frothy.
- Step 2: Add granulated sugar, 1 tablespoon at a time, mixing well after each addition. You want to ensure the sugar dissolves after each addition before adding more. Continue until all the sugar has been incorporated and the egg whites are glossy with stiff peaks. This will take 10 to 12 minutes of consistent beating.
- Step 3: Add the meringue mixture to a piping bag with a star tip. You can make the meringues as large or small as you like. Because I’m serving them on the mousse, I make them quite small–less than an inch in diameter–as they work nicely for garnish. However, you will have to pipe about 165 of these tiny cookies. If you want to save your sanity, make them larger.
- Step 4: Transfer both baking sheets to the oven for 1 hour. After 1 hour, turn off the heat and crack the oven door slightly. Let cool for 1 hour before removing from the oven.
Once the meringues have cooled, you can store them in an airtight container or storage bag for 2 to 3 weeks on the counter. Keep them in a cool, dry place away from direct sunlight.
Assemble the mousse
Ready to serve? I serve this mocha mousse with a few meringues on top, fresh fruit, and chopped walnuts. It’s delicious with raspberries or strawberries!
It’s also perfectly delicious on its own, though I will say that I love the balance of crunchy, light, sweet meringues with the rich, decadent, bitter dark chocolate and espresso mousse. It’s divine and the perfect Valentine’s Day dessert recipe.
Mocha Mousse Recipe
Ingredients
Mocha mousse:
- 3 eggs
- 1½ cups heavy cream (divided)
- ½ cup mascarpone cheese (room temperature)
- ¼ cup light corn syrup
- 2 ounces freshly brewed espresso (or use 1 to 2 teaspoons instant espresso dissolved in 2 ounces hot water)
- 3½ ounces dark chocolate (roughly chopped; see Note 1)
Meringues:
- 3 egg whites (from above, room temperature)
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Beat the whipped cream:
- Pour 1 cup of heavy cream into a large mixing bowl. Using an electric mixer, beat the heavy cream until stiff peaks form. Transfer to the refrigerator to chill.
Prepare the eggs:
- Separate the yolks and whites. Transfer the egg yolks to a large bowl (see Note 2) and keep the egg whites in a small bowl at room temperature for the meringues.
Beat the egg yolks:
- Using the hand mixer on high speed, beat egg yolks until they triple in volume and become very pale yellow and thick. It will have almost a pudding consistency. This will take 10 to 15 minutes of consistent beating.
- Add the room-temperature mascarpone to the eggs and beat with a hand mixer until smooth and creamy. Don’t overwork the mixture.
Boil the corn syrup:
- Add the corn syrup to a glass measuring cup. Microwave for 1 minute until the corn syrup boils. Remove from the microwave and let stand until the bubbles die down, about 1 minute.
Add the corn syrup to the eggs:
- Turn the mixer to medium speed and beat the eggs and mascarpone while slowly drizzling in the warm corn syrup. Continue mixing for 5 minutes until the mixture begins to cool. The eggs will take on more volume as the warm liquid mixes into the mixture.
Melt the dark chocolate:
- Add the espresso, ½ cup heavy cream, roughly chopped dark chocolate, and vanilla extract in the same glass measuring cup. Microwave in 30-second increments until the chocolate melts. Remove from the microwave and stir to create a smooth mixture.
Add the dark chocolate to the egg mixture:
- With the mixer on, drizzle the dark chocolate mixture into the bowl. Continue mixing for 6 to 7 minutes until the mixture cools down and is thoroughly combined.
Finish the mousse:
- Remove the whipped cream from the fridge. Add half to the mixture and gently fold it with a rubber spatula until combined.
- Add the rest of the cream and fold it in until combined. Do not over-mix the mousse. It may seem a little runny.
- Gently ladle the mixture into 8 serving glasses (see Note 3) and cover with plastic wrap. Chill for at least 4 hours, up to 24 hours, until the mousse sets up.
Make the meringues:
- Preheat oven to 250ºF. Line two baking sheets with parchment paper.
- Place the reserved egg whites in a large bowl. Add ¼ teaspoon cream of tartar and ⅛ teaspoon salt. Beat with an electric mixer on medium speed until foamy, about 3 minutes.
- Begin adding the sugar 1 tablespoon at a time, beating at high speed after each addition until the sugar dissolves. Continue beating the egg whites until they become thick and glossy. Once the eggs reach stiff peaks, turn off the mixer. This requires 10 to 12 minutes of consistent mixing.
Pipe the meringues:
- Attach a star tip to a pastry bag. Transfer the meringue mixture to the bag. Pipe the meringues into 1-inch-diameter circles directly onto the parchment paper, about 1 inch apart. Since the cookies won’t spread in the oven, they don’t need much space between them.
- Transfer the sheet pans to the preheated oven for 1 hour. Turn off the oven and open the door slightly. Allow the meringues to cool down gradually for 1 hour.
- Remove the meringues from the oven and let them stand for 30 minutes. Then, gently remove them from the baking sheet and transfer them to an airtight container until ready to serve the mousse.
To serve:
- Remove the serving glasses from the fridge and spoon a few raspberries on top. Garnish with the meringues. Enjoy!
