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. A bonus, this homemade mousse recipe is also dairy-free!
If you love mousse for dessert as much as we do, check out all of my creamy gluten free mousse recipes!
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This white chocolate mocha mousse recipe is a fabulous copy-cat 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.
My teen daughter loves white chocolate mochas from Starbucks. It makes me laugh because she hates the taste of the coffee. Yup, you heard that right. Hates coffee! I am not sure how anyone related to me could feel this way....sigh.
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 just 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!)
Have you tried a white chocolate mocha coffee drink at Starbucks? Well, if you love the flavor, this dessert is for you! You won't believe how easy this gluten free and dairy-free mousse recipe is to make. Just keep reading!
This easy gluten free 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.
Are you ready to give this simple mousse recipe a try?
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.
Make sure you put your cans of coconut milk in the refrigerator overnight. If they aren't super cold, they won't whip up.
Can you use heavy whipping cream instead of coconut milk?
If you are not concerned about eating dairy, you can easily use heavy whipping cream instead of coconut milk in this recipe.
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.
How do you microwave chocolate to prevent burning?
When I microwave chocolate, I do this at 20-25 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.
Can you use a double boiler?
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, you set the second smaller pot in the first pot and the heat of the boiling water melts the chocolate gradually for you.
The next step is to pour your espresso and the gelatin into the melted chocolate. Use a whisk to mix it thoroughly. Gently fold the white chocolate expresso mix into the whipped cream. Allow cooling in the refrigerator for 2-3 hours.
Want to make this more adult? One of my readers said this recipe is great using Bailey's Irish Cream instead of coffee.
Spoon or pipe into glasses, bowls, or ramekins. Top with grated chocolate or drizzle fudge sauce on it. To make chocolate shavings, rub a chocolate bar over a grater!
More delicious mousse recipes to try:
- 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.
- 1 can full fat coconut milk, COLD
- 1/4 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 16gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 17mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 2g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
(*This post was updated from an old Dec 2017 post with more information and details.)