Growing up in the Midwest, we had dessert with just about every meal—Sunday dinners, family cookouts, even Tuesday nights when nothing exciting was happening. But mousse? That felt like something fancy people in big cities ate.
Turns out, it’s way easier than it sounds. Especially this version. This gluten-free mocha mousse is the kind of treat that feels rich enough for a dinner party, but simple enough for a lazy weekend.
If you’re a fan of coffee and chocolate—and not into messing around with complicated recipes—you’re gonna love this.
What Makes This Mousse So Good
No baking. None. Not even a broil.
Real ingredients. You probably already have most of them.
Gluten-free on purpose, not by accident. Every single part of this recipe avoids gluten but doesn’t compromise flavor.
Coffee + chocolate = match made in heaven. It’s that good old mocha flavor that feels like dessert and a hug.
A Quick Note on Coffee
Use something bold and brewed fresh. A French press, Moka pot, or even leftover morning coffee works—just make sure it’s strong. Weak coffee will disappear into the chocolate.
Topping Ideas
Shaved chocolate or cocoa nibs
Crushed hazelnuts or walnuts
A tiny pinch of flaky sea salt
Espresso powder or a dusting of cinnamon
Even a chocolate-covered espresso bean if you’re fancy
Storage Tips
This mousse keeps well in the fridge for about 3 days. Cover it tightly. It actually gets better on day two when the flavors deepen. Don’t freeze it, though. Texture gets weird.
Real Life Serving Ideas
This mousse has made its way into a lot of dinners at my house. I’ve served it in:
Small mason jars with a lid, packed for picnic dessert
Espresso cups at a bridal shower (big hit)
On top of brownies instead of frosting—no one complained
With strawberries or raspberries on the side—chef’s kiss
Why This Recipe Works
A lot of gluten-free recipes rely on starches, gums, or obscure flours. This one skips all that. The cream gives it body. The chocolate brings that rich texture. And coffee deepens the flavor so it doesn’t just taste sweet—it tastes interesting. It’s dessert for grown-ups, but kids won’t turn it down either.
Ingredient Swaps (Just in Case)
Dairy-free? Use coconut cream in place of the whipping cream. Chill the can overnight and scoop the solid part only. Flavor’s a little different, but still solid.
No maple syrup? Use honey or agave. But if you live somewhere with local maple, use it—it adds depth.
Want more coffee flavor? Add 1/2 tsp of instant espresso to the chocolate while melting.
Final Thoughts (And a Warning)
This isn’t a mousse you eat one bite of and call it quits. It’s indulgent, creamy, and very hard to stop at one jar. So if you’re planning on serving four people, maybe make six. One for each, and one for that moment later when you sneak back into the fridge with a spoon.
And look, if you’re gluten-free and tired of dry cookies or crumbly cakes, this is a solid win. It doesn’t feel gluten-free. It just feels right.
If you try this, let me know what local coffee you used—I love hearing how folks make recipes their own. This one’s earned a permanent spot in my recipe tin. Hope it does the same for you.
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Gluten-Free Mocha Mousse
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This no-bake mocha mousse is rich, creamy, and full of bold coffee-chocolate flavor. Made with fresh, locally sourced ingredients and completely gluten-free, it’s the perfect fuss-free dessert for dinner parties, date nights, or just because.
Ingredients
The Base
1 cup heavy whipping cream (organic if you can, local creamery even better)
4 oz semi-sweet chocolate chips (check the label for gluten-free—most Ghirardelli and Guittard chips are safe)
1 tablespoon strong brewed coffee (your favorite local roast)
1 teaspoon vanilla extract
1 tablespoon maple syrup (pure maple, not that corn syrup stuff)
1/8 teaspoon salt
For the Whip (Optional but worth it)
1/2 cup heavy whipping cream
1 teaspoon maple syrup
Dash of vanilla
Instructions
In a heat-safe bowl, add your chocolate chips, brewed coffee, maple syrup, vanilla, and salt. Set it over a saucepan of simmering water (double boiler style) and stir until smooth. Don’t walk away—it only takes a couple of minutes.
Take it off the heat and let it cool for a few minutes.
In a chilled mixing bowl, beat the 1 cup of heavy cream until it forms soft peaks. You want it fluffy but not too stiff. Think cloud-like.
Take your cooled chocolate mixture and gently fold it into the whipped cream. Don’t rush this. Use a spatula, and turn the bowl as you go. It should turn into a fluffy, silky mousse. No lumps, no streaks.
Spoon the mousse into four small jars, ramekins, or even coffee mugs if you’re feeling cozy. Cover with plastic wrap and let them hang out in the fridge for at least 2 hours. Overnight is even better.
Just before serving, beat the second round of cream with maple syrup and vanilla until you’ve got soft peaks. This stuff is gold. Dollop it on top of your mousse.
Notes
Use a bold, freshly brewed coffee for the richest mocha flavor.
Make sure your chocolate is labeled gluten-free (most major brands are).
Chill your mixing bowl and beaters before whipping cream for best results.
This mousse thickens more as it chills—overnight gives you a firmer texture.
Can be made dairy-free with full-fat coconut cream and dairy-free chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no baking required)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 jar (about 3/4 cup mousse per serving)
- Calories: About 375 per serving
- Sugar: 17g
- Sodium: 45mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg
