These Espresso Chocolate Mousse Cups are made with a rich and silky espresso infused chocolate mousse served inside edible chocolate cups. Perfectly elegant and deliciously decadent, these sugar free treats are great for date nights, special occasions, or simple celebrations at home.

❤️ Why You’ll Love This Espresso Chocolate Mousse Cups Recipe

• Espresso flavored chocolate mousse
• Silky smooth and creamy texture
• Served in edible rich chocolate cups
• Perfect for special occasions
• Sugar-free and easy to make

Brace yourself chocolate lovers, this recipe is about to become a new favorite. These Espresso Chocolate Mousse Cups are unforgettably rich, with a soft, spoonable mousse made with real espresso. The chocolate dream keeps going when the mousse gets piped into homemade edible chocolate cups.

I came up with this recipe when I needed a dessert for a special occasion but didn’t have all day to spend in the kitchen. They’re perfect for holidays, celebrations or a simple after‑dinner treat when you want something a little special. They look so elegant on the table yet are so easy to make, and they always hit with guests.

If you love these edible chocolate cups and want to try another type of mousse with them be sure to check out my Peanut Butter Mousse and Raspberry White Chocolate Mousse recipes.

🛒 Ingredients for Espresso Chocolate Mousse Cups

• Sugar-free semi sweet chocolate chips: These form the edible cups and bring deep chocolate flavor without added sugar.
• Coconut oil: A small amount helps the chocolate melt smoothly and set with a nice snap.
• Cream cheese, softened: This gives the mousse body and that ultra creamy texture without tasting heavy.
• Heavy cream: Whipped to soft peaks, it keeps the mousse light and airy.
• Monk fruit/alluloser: This sweetens the mousse smoothly without grit or aftertaste.
• Unsweetened cocoa powder: Adds extra chocolate depth and balances the sweetness.
• Instant espresso powder: This is where the bold coffee flavor comes from and it blends right into the mousse.
• Hot water: Helps dissolve the espresso so it mixes evenly.
• Vanilla extract: Rounds out the chocolate and espresso flavors.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Muffin pan
• Muffin paper liners
• Hand mixer
• Piping bag with tip

🔪 How to Make Espresso Chocolate Mousse Cups

Add the chocolate chips and coconut oil to a microwave safe bowl and heat for 1 minute in the microwave.  Stir until the chocolate has melted.  If it hasn’t melted completely, heat for another 20 seconds and continue in 20 second increments until it’s smooth and creamy.

Pour the chocolate into 6 paper cupcake or silicone liners in a muffin pan.  Spread the chocolate around and up the sides until fully covered.  Chill it in the fridge for 1-2 hours or until set.

Mix together the instant espresso and hot water and set it side to allow the power to dissolve.

In a cold mixing bowl, add in the heavy cream and whip to soft peaks, then set it aside.

In a separate mixing bowl, add in the cream cheese and fluff it up briefly with a hand mixer.

Add in the sweetener, cocoa powder, espresso and vanilla extra and mix to combine.

Add in the whipped cream and mix just until combined.

Transfer to a piping bag and pipe the mousse out into the chocolate cups, then chill in the fridge until ready to serve.

☑️ Storage Instruction

Fridge: Store the assembled mousse cups covered for up to 4 days. You’ll want to keep them chilled until ready to serve for best texture.

Freezer: Freezing these fully assembled mousse cups is not recommended. The mousse can turn grainy once frozen and thawed and the whipped cream loses its airy texture.

💡 Tips

• Make sure the cream cheese is fully softened so the mousse stays smooth.
• Use a cold bowl and beaters when whipping the cream for better structure.
• Let the espresso fully dissolve before adding it to avoid grainy texture.
• Stop mixing as soon as the whipped cream is incorporated to keep the mousse light.
• Chill the chocolate cups completely so they release cleanly from the liners.
• Pipe the mousse instead of spooning for a neater presentation.

🔄 Substitutions and Additions

• Cinnamon: Add a pinch of cinnamon to the mousse for a subtle warm note.

• Cookies: Add a few crushed sugar free chocolate cookies for texture.

• Decaf: Use decaf espresso powder if you want the flavor without caffeine.

• Whipped topping: Pipe a small swirl of sugar free whipped cream on top before serving.

• Berries: Serve with fresh berries for contrast and color.

Does The Espresso Flavor Taste Strong?

The espresso comes through clearly but does not overpower the chocolate. It adds depth rather than bitterness.

Can I Make These Without a Piping Bag?

Yes. You can spoon the mousse into the cups and gently smooth the tops with the back of a spoon.

Why Does My Mousse Taste Slightly Grainy?

This usually happens when the sweetener is not powdered finely enough or the cocoa is not fully mixed in.

Will The Chocolate Cups Melt When Filled?

No, as long as the mousse is chilled. The chocolate cups hold their shape well once set.

How Far in Advance Can I Assemble These?

They can be assembled a day or two ahead and kept covered in the fridge until serving.

🍽️ More Delicious Mousse Recipes

• Lemon Cheesecake Mousse
• Strawberry Coconut Cream Mousse
• Pumpkin Cheesecake Mousse
• Chocolate Avocado Mousse
• Salted Caramel Cheesecake Mousse
• Nutella Chocolate Mousse
• Almond Joy Mousse