Love those white chocolate mochas you see at Starbucks? This creamy white chocolate mocha mousse will definitely be a hit with your friends and family. This no-bake mocha mousse dessert is perfect for those days when it is too hot to cook.
This white chocolate mocha mousse recipe is a fabulous copycat to those Starbucks white chocolate mochas. And I have a bonus for you! This yummy recipe is vegan too! Mr. Fearless Dining is cutting out dairy, so I am creating a few treats for him to enjoy.
Coffee is my thing, but I am not a sweet coffee drinker. I like the strong coffee flavor...a lot. But, after much cajoling, I agreed to taste one to see what she was so excited about. It was super sweet and reminded me more of a dessert than a wake-up drink.
This Starbucks copy-cat recipe is worth making again and again! (Or, if you prefer a fruitier mousse, this fresh Raspberry Mousse is one of the most popular recipes on the blog!)
If you love mousse for dessert as much as we do, check out all of my creamy gluten free mousse recipes!
Why this recipe is great:
My new mousse recipe is light and fluffy, and it is really easy to make! This easy mocha mousse recipe is dairy-free, except for the white chocolate chips. If you can find vegan white chocolate chips, you could definitely make this fully this easy mocha mousse vegan.
- Coconut milk - Use canned full-fat coconut milk, not the carton type you buy in the refrigerated milk section.
- Espresso - Any type is good, caffeinated, or decaf.
- White chocolate chips or melting wafers - If dairy-free, use Pascha dairy-free chips or another brand.
- Gelatin - You can use regular or vegan gelatin.
Are you ready to give this simple mousse recipe a try?
Recipe step-by-step directions:
Step 1: Use an electric mixer to whip your VERY cold full-fat coconut milk into a thick cream. I really like the full-fat coconut milk by Thai Kitchen and Trader Joe's.
Step 2: There are two ways to melt your chocolate
In a pan, melt the white chocolate. You can use white chocolate chips or these white chocolate melting wafers. I prefer the Ghirardelli melting wafers as they give a thick, more creamy white chocolate flavor to this mousse recipe.
Slowly melt your white chocolate wafers in the microwave. Make sure to use a microwave-safe dish.
Step 3: The next step is to pour your espresso and the gelatin into the melted chocolate. Use a whisk to mix it thoroughly.
Step 4: Gently fold the white chocolate expresso mix into the whipped cream. Allow cooling in the refrigerator for 2-3 hours.
Step 5: Spoon or pipe into glasses, bowls, or ramekins. Chill for 2 hours in the refrigerator. Top with grated chocolate or drizzle fudge sauce on it. To make chocolate shavings, rub a chocolate bar over a grater!
Tips and Recipe FAQ:
Make sure you put your cans of coconut milk in the refrigerator overnight. If they aren't super cold, they won't whip up.
If you are not concerned about eating dairy, you can easily use heavy whipping cream instead of coconut milk in this recipe.
When I microwave chocolate, I do this at 20 to 25-second intervals. Chocolate melts quickly and is prone to burn if you cook it for too long at one time. After each interval, I stir the chocolate so it doesn't cook too quickly in one spot.
Yes!! You can easily use a double boiler to melt your chocolate. A double boiler is a pot that you fill with water and bring to a boil. Set the second smaller pot in the first pot, and the heat of the boiling water melts the chocolate gradually for you.
- Want to make this more adult? One of my readers said this recipe is great, using Bailey's Irish Cream instead of coffee.
- Drizzle melted chocolate over the top.
More delicious mousse recipes to try:
- Marscapone Mousse with Roasted Strawberries
- French Vanilla Mousse
- Kabocha Squash Mousse (sweet and dessert-like!)
- Chocolate Mousse
- An electric mixer makes whipping cream a breeze!
- This mixing bowl is my favorite because the rubber bottom prevents it from slipping while you mix.
White Chocolate Mocha Mousse
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- 14 ounces full fat coconut milk * see note
- ¼ cup white chocolate chips
- 3 tablespoons sugar
- 1 shot espresso
- 1 teaspoon gelatin
- In a microwave safe container, melt the white chocolate.
- I set it for 15 seconds at a time, then stir so they melt evenly.
- Pour the hot espresso into the melted chocolate and whisk to blend.
- Allow to cool 8-10 minutes.
- With a mixer or electric beater, beat the cold coconut milk until you see stiff peaks.
- Add gelatin and sugar.
- Add cooled espresso and white chocolate mixture.
- Mix for an additional minute until it is all blended.
- Put in the refrigerator to cool and thicken for an hour.
- Serve chilled.
- In order to get the coconut milk to whip up, put your cans of coconut milk in the refrigerator overnight. If they aren't super cold, they won't whip up.
- You can also use heavy cream if you don't have to avoid dairy.
- This mousse will keep up to 3 days in the refrigerator in an air-tight container.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Simplifying the art of baking and cooking gluten-free recipes.