I’m excited to share a layered dessert that combines rich chocolate mousse with bold coffee flavor in elegant individual trifles—perfect for impressing guests or indulging at home.
Why I’ll Love This Recipe
I love how the layers of chocolate mousse, coffee‑soaked cake or cookies, and whipped cream blend into a luxurious, cafe‑style dessert. The coffee adds depth without overwhelming the chocolate, and prepping ahead means the flavors meld beautifully.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Chocolate (e.g. dark or semi‑sweet), melted
• Strong coffee or espresso
• Heavy whipping cream
• Sugar (granulated or powdered)
• Egg yolks (if mousse is traditional)
• Ladyfingers or cubes of cake or cookies for soaking
• Optional: grated dark chocolate or cocoa powder for garnish
directions
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First, brew strong coffee or espresso and let it cool.
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Melt chocolate gently and let it cool slightly.
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Whip part of the heavy cream with sugar until soft peaks form.
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If using yolks, temper beaten yolks with a small amount of chocolate mixture, then return to remaining chocolate and stir until smooth.
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Gently fold whipped cream into the chocolate‑coffee mixture to form a mousse.
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Dip sponge fingers, cake pieces, or cookies into the coffee and layer them in serving glasses.
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Spoon or pipe the chocolate coffee mousse over the soaked base.
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Top each trifle with whipped cream, then garnish with grated chocolate or a dusting of cocoa.
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Chill for at least an hour, ideally longer, so layers set and flavors marry.
Servings and timing
Generously, this makes about 6 to 8 individual trifles or one large serving dish.
Total time: approximately 15 minutes prep, plus about 1 hour chilling. If mousse uses yolks or custard base, add about 20 minutes cooking and cooling time before assembly.
Variations
• Use cocoa‑chocolate pudding instead of mousse for a quicker version
• Swap ladyfingers for brownie or cake cubes soaked in coffee
• Add mascarpone-based mocha mousse (blend with whipped cream and instant coffee) for richness
• Layer cherry compote or other fruits between mousse for freshness and color
storage/reheating
I store trifles covered in the fridge and they keep well for up to 3–5 days. Before serving again, I may let them sit at room temperature for 10–15 minutes for better texture. This dessert doesn’t require reheating—it’s best served chilled.
FAQs
What kind of chocolate works best for the mousse?
I use semi‑sweet or dark chocolate for richer flavor, but milk chocolate works fine if I prefer something sweeter.
Can I use a store‑bought pudding instead of making mousse?
Yes—I sometimes use instant chocolate pudding mixed with coffee granules for a no‑cook shortcut especially when I’m short on time.
Do I need raw eggs in the mousse?
Traditional mousse methods use egg yolks, but I often skip them and rely on whipped cream and melted chocolate, especially if I’m avoiding raw eggs.
Can I freeze these trifles?
I avoid freezing since whipped cream can separate and the texture changes. It’s better kept refrigerated.
How do I adjust sweetness?
I control sweetness by choosing chocolate type and adjusting added sugar. More intense chocolate plus less sugar leads to a richer, less sweet dessert.
Conclusion
I find these Chocolate Coffee Mousse Trifles to be my go‑to dessert when I want something elegant yet straightforward. They look beautiful, taste decadent, and the coffee–chocolate combo never fails to impress. Whether preparing ahead or whipping them up for unexpected company, they’re reliably a crowd‑pleaser.
Print
Chocolate Coffee Mousse Trifles
- Total Time: 20 minutes
- Yield: 4 servings
Description
A layered delight of crunchy Oreo crumbs and silky mocha cream—a quick yet elegant dessert perfect for any gathering.
Ingredients
13 Oreo cookies
1½ tablespoons hot fudge topping
1½ tablespoons melted butter
½ envelope unflavored gelatin
¼ cup strong brewed coffee
8 oz cream cheese (room temperature)
3/8 cup sugar
½ cup sour cream
1½ oz bittersweet chocolate (melted into coffee)
Whipped cream, plus optional dark chocolate–covered espresso beans or Oreo halves for garnish
Instructions
Crush the Oreo cookies finely in a food processor or by placing in a sealed bag and rolling with a rolling pin.
In a bowl, mix the Oreo crumbs with the hot fudge topping and melted butter until uniform. Set aside.
Sprinkle the gelatin over the strong coffee in a small bowl and let sit for 1 minute. Gently heat until the gelatin dissolves fully. Remove from heat.
Stir the melted bittersweet chocolate into the coffee–gelatin mixture until smooth. Let cool slightly.
In a separate mixing bowl, beat the cream cheese and sugar together until smooth. Add sour cream and the coffee‑chocolate mixture; beat again until creamy.
Fold in whipped cream gently, retaining lightness. Chill mousse.
In small dessert glasses or cups, layer Oreo mixture, then mocha mousse, repeating until cups are filled.
Garnish each with a swirl of whipped cream and top with an espresso bean or Oreo half, if desired. Chill until ready to serve.
- Prep Time: 20 minutes
- Category: Dessert
