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Four jars of sugar-free espresso chia mousse topped with whipped coconut cream and cacao nibs on a wooden board

Espresso Chia Mousse: Sugar-Free, Creamy, No-Bake

A chilled, no-bake chia mousse made with brewed espresso, cocoa, and a sugar-free sweetener, thickened overnight into a dense, spoonable pudding.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Healthy
Calories: 140
Ingredients Method Notes

Ingredients
  

Mousse Base
  • 6 tbsp chia seeds (90 g)
  • 1/2 cup brewed espresso, cooled (120 ml)
  • 1 1/2 cups unsweetened almond milk (360 ml)
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp powdered monk fruit sweetener or erythritol adjust to taste
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt
Topping (optional)
  • 1/2 cup whipped coconut cream chilled overnight before whipping
  • 1 tbsp cacao nibs or shaved dark chocolate

Method
 

Make the mousse
  1. Brew 1/2 cup (120 ml) espresso and let it cool to room temperature, about 10 minutes.
  2. In a mixing bowl, whisk together the cooled espresso, almond milk, cocoa powder, sweetener, vanilla, and salt until the cocoa is fully dissolved and no lumps remain.
  3. Add the chia seeds and whisk hard for a full minute to break up any clumps.
  4. Let the mixture sit for 5 minutes, then whisk again. This second whisk is what keeps the chia from settling into dry clumps at the bottom.
  5. Divide the mixture between 4 jars or bowls, cover, and refrigerate at about 4C / 40F for at least 4 hours, or overnight, until it thickens into a pudding-like set that coats the back of a spoon.
  6. Stir once before serving. Top with whipped coconut cream and a scatter of cacao nibs if using.

Notes

  • Whisk twice within the first 10 minutes to avoid clumped, dry chia pockets.
  • Chill at least 4 hours; overnight gives the thickest, most spoonable texture.
  • Powdered sweeteners dissolve more evenly than granular ones in cold liquid.
  • Taste before chilling since cold mutes sweetness more than you'd expect.