Begin by placing your mixing bowl and whisk attachment in the fridge for about 10 minutes. This makes the cream whip much faster! Pour the chilled heavy cream into the bowl and whip it on medium speed until stiff peaks form. The fluffy whipped cream will create the mousse’s airy texture.

Take a clean bowl and combine the cooled espresso or strong coffee with the milk, powdered sugar, and melted chocolate. Stir these together until the mixture is completely smooth and silky. This will form the mousse base with its deep coffee-chocolate flavor.

Gently fold the whipped cream into the coffee-chocolate mixture one portion at a time. Use a spatula and fold carefully to keep the light, airy consistency. Take your time to ensure everything is well combined without deflating the whipped cream.

Spoon the mousse evenly into your serving glasses or bowls. You can smooth out the surfaces, but I love leaving the tops with a textured swirl for that homemade look!

Refrigerate the mousse for at least 2 hours, allowing the flavors to develop and the texture to firm up. Once nicely chilled, garnish it however you like, then dig in and enjoy.