Easy 4-Ingredient Coffee Mousse with White Chocolate (No-Bake and Ready in Minutes!)

This coffee mousse is the ultimate no-bake dessert for coffee lovers. Light, creamy, and made with just four simple ingredients, it’s the perfect way to satisfy your sweet tooth with minimal effort. A blend of white chocolate and instant coffee creates a rich ganache base, while whipped cream adds a dreamy, fluffy texture. Whether you're planning a dinner party or craving a café-style treat at home, this easy mousse is guaranteed to impress — no oven required!

What Is Coffee Mousse?

Coffee mousse is a chilled dessert made by folding whipped cream into a coffee-infused base. This version starts with a white chocolate ganache melted together with instant coffee and hot cream, which is then cooled and combined with whipped cream. The result is a smooth, airy mousse with a creamy texture and deep coffee notes — a great alternative to tiramisu or panna cotta.

Why Everyone Will Love This Recipe

• Quick and easy: Just 15 minutes of prep
• No gelatin needed, just chocolate and cream
• Perfect balance of sweet and bold coffee flavor
• Ideal for entertaining or an after-dinner treat
• Can be made ahead of time

Pro Tips for the Best Mousse

• Use instant espresso powder for a stronger flavor
• Chill the ganache thoroughly before folding in whipped cream
• Don’t overmix — fold gently to keep the texture light
• Serve in clear glasses or ramekins for an elegant presentation
• Add a few coffee beans or chocolate curls on top for garnish

Frequently Asked Questions

Can I use milk chocolate instead of white?

You can, but the flavor and sweetness will change. White chocolate keeps the mousse light and smooth.

How strong is the coffee flavor?

It’s well balanced. For a stronger kick, use more instant coffee or espresso powder.

Can I make it in advance?

Yes! Chill for up to 2 days before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use whipped topping instead of real cream?

Real cream is best for flavor and stability, but you can substitute with plant-based whipped alternatives if needed.

How to Store

Cover each serving cup tightly with plastic wrap and refrigerate for up to 2 days. For best texture, serve cold straight from the fridge.

How to Freeze

You can freeze the mousse in an airtight container for up to 1 month, but the texture may become slightly icy. Thaw in the fridge overnight before serving.

How to Make Coffee Mousse

Start by heating the cream in a small saucepan until it just begins to boil. Meanwhile, place the chopped white chocolate and instant coffee in a mixing bowl. Pour the hot cream over the chocolate and coffee and let it sit for a minute to melt.

Use an immersion blender or a whisk to blend the mixture until smooth and glossy. Let it cool slightly, then transfer it to the fridge to chill for about 30 minutes. This creates a rich coffee ganache base. In a separate bowl, whip the cold cream until soft peaks form. Once the coffee mixture is cooled but still soft, gently fold it into the whipped cream in batches. Use upward, slow motions to keep the texture light and fluffy.

Spoon or pipe the mousse into small dessert glasses or ramekins. Chill until ready to serve, and finish with a light dusting of cocoa powder for a classic coffee dessert look.