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White Chocolate Mocha Mousse Cups

Indulge in these creamy, airy White Chocolate Mocha Mousse Cups—rich white chocolate meets bold coffee in a no-bake dessert that’s simply irresistible!
Prep Time20 minutes
Cook Time0 minutes
Total Time3 hours 20 minutes
Servings: 6 servings

Ingredients

  • 6 oz White Chocolate chopped
  • 1 cup Brewed Coffee cooled to room temperature
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream cold, for whipping
  • 3 large Egg Whites
  • 1/4 cup Granulated Sugar
  • Chocolate Shavings dark or semi-sweet, for garnish

Instructions

  • Set a heatproof bowl over a pot of barely simmering water (double boiler method). Add the chopped white chocolate and stir gently until smooth and completely melted. Remove from heat and let it cool slightly.
  • Prepare 1 cup of your favorite brewed coffee and let it cool to room temperature.
  • In a chilled mixing bowl, whip the heavy cream until soft peaks form. Set aside in the fridge to keep cold.
  • In a separate clean bowl, beat the egg whites until frothy. Gradually add the granulated sugar and continue beating until stiff peaks form.
  • Gently stir the cooled coffee and vanilla extract into the melted white chocolate until fully combined.
  • Carefully fold the whipped cream into the white chocolate and coffee blend using gentle motions with a spatula to keep the mixture airy.
  • Fold in the beaten egg whites in two additions to keep the mousse fluffy and smooth.
  • Spoon or pipe the mousse into individual cups or bowls. Refrigerate for at least 3 hours until set.
  • Just before serving, sprinkle chocolate shavings on top. Optionally add a dusting of cocoa powder or a few coffee beans.

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Heatproof bowl
  • Spatula
  • Measuring cups and spoons
  • Serving Cups

Notes

  • Use good-quality white chocolate for a smooth melt and pure flavor.
  • Fold whipped cream and egg whites gently to keep the mousse light and airy.
  • Refrigerate mousse for at least 3 hours to ensure it sets properly.
  • Freeze mousse cups in airtight containers for up to one month; thaw overnight in fridge before serving.
  • Experiment with holiday variations like peppermint extract or cinnamon for seasonal twists.