This Mocha Coffee Mousse is perfect for coffee and chocolate lovers alike. The toasted meringue adds an amazing marshmallow mouthfeel that you just can’t miss out on.
This Mocha Coffee Mousse with Toasted Meringue is a luscious, decadent paleo dessert that comes together easily. With only 5 ingredients, the mousse is fluffy and bursting with coffee flavors (thanks to a rich shot of espresso!) I absolutely love mocha-flavored desserts, so I added some semisweet chocolate to balance out the richness of the espresso. The result is an aerated, creamy and flavorful mousse that’s perfect for a make-ahead entertaining dessert or a post-dinner treat.
The toasted meringue is optional, but it is so gorgeous. Can you believe these are paleo?
Tag @cleaneatsfactory on Instagram if you make these beauties!
I’m obsessed with this Mocha Coffee Mousse! For optimal flavor, make sure you use the highest quality coffee you can get your hands on. Since this recipe has such few ingredients, it’s important to source them well.
Mocha Coffee Mousse w/ Toasted Marshmallow Meringue (Paleo)
Ingredients
- 1 shot of espresso, cooled (or 1 heaping teaspoon instant coffee dissolved in 2 tbsp hot water)
- 1 egg white
- 1/3 cup semisweet chocolate
- Coconut cream from a 15 oz can
- 2 tbsp of coconut sugar
- Pinch of salt
- 1 egg white (about 40 mL)
- 2 tbsp honey
- 1/4 tsp vanilla (optional)
- Pinch of salt or cream of tarter (optional)
Instructions
- Whip the coconut cream, coconut sugar and espresso in a stand mixer over medium-high speed until stiff peaks form, 5-8 minutes. Set aside.
- Whip the egg whites and salt until stiff peaks form. Once both the cream and egg whites are whipped, add 1/3 of the egg white fluff and 1/3 of the coffee cream to the bowl of melted chocolate. Fold until just combined, and then continue to add the egg white and coffee cream in alternating batches until all the ingredients are minimally combined.
- Pour into small cups or jars and chill for 1-2 hours.
- Set heat-proof bowl over a pot of simmering water to create a double-broiler. Add the honey and egg white, stir to combine, and heat the mixture to 160 F (hot chocolate, coffee temp).
- Transfer the bowl to a stand mixer and whip on high until stiff peaks form (5-8 minutes). Add in the vanilla and salt (if using) and whip until just combined.
- Transfer to a piping bag and top the coffee mousse. Use a blowtorch to toast the meringue, if desired.
