Why I Love This Recipe
I brought this mousse into the shop on a sweltering summer day, and I swear someone said it was better than air conditioning. I'm not usually a dessert person—I’m thinking carbs, calories, and whether I’ll be able to sleep—but this? This one changes everything.

It’s light, rich, and hits that perfect coffee-chocolate note. I make it in mason jars so it’s easy to share… or stash one for myself for a later pick-me-up. When it’s too hot to bake but everyone needs a treat, this is my go-to.

 Recipe: Mechanic’s Mocha Mousse
Servings: 4–6
Prep Time: 15 minutes
Chill Time: 2 hours (or overnight)
Total Time: ~2 hours, 15 min
Difficulty: Easy

Ingredients
Mousse Base
1 cup heavy whipping cream (very cold)
4 oz cream cheese, softened
½ cup powdered sugar (or low-carb alternative)
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 tsp instant espresso powder (or 1 tbsp strong brewed coffee, cooled)
Pinch of salt
Optional Garnishes
Whipped cream swirl
Mini chocolate chips or shavings
Crushed chocolate-covered espresso beans
Dash of cinnamon or cocoa powder

 Instructions
Whip It Good
In a chilled bowl, whip the heavy cream to stiff peaks. Set aside in the fridge.

Build the Mocha Base
Blend the cream cheese with powdered sugar, vanilla, cocoa powder, espresso, and salt until smooth.

Combine for Maximum Smoothness
Gently fold in the whipped cream until fully incorporated and mousse-like.

Chill & Set
Spoon into mason jars or ramekins. Cover and chill for at least 2 hours (or overnight).

Top & Serve
Add your favorite garnish right before serving. Dig in and enjoy!