CAPPUCCINO MOUSSE
Created by our Test Kitchen, this rich mousse has a hint of coffee and a pleasantly creamy texture. Make it ahead for a delightful finale.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add cocoa and coffee; stir until dissolved. Transfer to a small bowl; refrigerate until mixture begins to thicken., Beat until light and fluffy. Combine yogurt and sugar; beat into gelatin mixture. Fold in whipped topping. Divide between two dessert dishes. Refrigerate until firm.
Nutrition Facts : Calories 125 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 40mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
MOCHA MOUSSE PIE
Provided by Food Network
Time 30m
Yield 10 servings
Number Of Ingredients 4
Steps:
- BEAT heavy cream in large bowl with electric mixer on medium-high speed until stiff and soft peaks form. Beat in vanilla. Reserve 3/4 cup for topping. Stir 3/4 cup hazelnut spread in medium bowl until smooth. Stir into remaining whipped cream until combined. Spoon evenly into graham cracker crust.
- SPREAD reserved whipped cream over center of pie to within 1-inch of edge. Place 1 tablespoon hazelnut spread into corner of small resealable plastic bag. Microwave on HIGH 10 seconds or until soft. Cut a small corner off of bag. Drizzle over top. Chill 2 hours.
CAPPUCCINO MOUSSE PIE
This is very r-i-c-h due to the amount of whipping cream, but well worth the splurge. The recipe came from my mom's collection of clippings, from a magazine. For a change, I have made this without the crust - just layering the filling(s) in clear glasses ( I actually used those mini plastic wine glasses for a large crowd. I also have been known to add 2 tablespoons of coffee liquer to the whipping cream mixture before beating. Feel free to garnish with whipped cream & chocolate curls (and fresh raspberries if you have any). NOTE: Cooking time=chilling time.
Provided by Sweet PQ
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate chips - either in the microwave, 1-1 1/2 minutes, or stovetop in a small double boiler. Mix whipping cream, coffee granules, sugar and vanilla (and coffee liquer if you are using) in a large bowl until the coffee granules dissolve. Beat with electric mixer on high until stiff peaks form when beaters are lifted.
- Remove & reserve 1 1/2 cups of the coffee whipped cream.
- Gently fold the melted chocolate into the remaining whipped cream until well blended. Spread this evenly in the crust.
- Spread and swirl the coffee whipped cream over the mousse. Chill until set. This will take at least 1 hour in the refrigerator, or 30 minutes in the freezer.
- Garnish & serve.
MOCHA MOUSSE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
- Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
- Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.
FLUFFY CAPPUCCINO PIE
Our Fluffy Cappuccino Pie is perfect for coffee klatches. Ideal for book club gatherings. Excellent for dinner parties. (You get the idea!)
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
- Pour into crust; top with remaining COOL WHIP.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.0398 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM
Categories Coffee Chocolate Dessert Bake Freeze/Chill Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
- For filling:
- Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
- For topping:
- Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
- Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.
COFFEE MOUSSE PIE
A recipe from the issue of January 2007 of Coup de pouce. This is a recipe that is not expensive. And a few ingredients required.
Provided by Boomette
Categories Pie
Time 1h1m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix coffee and water. Sprinkle with gelatine and let soften 5 minutes. Cook in microwave for about 15 seconds. Stir and repeat the same step, if needed, until gelatine has completely melted and coffee is dissolve. Let rest for 5 minutes.
- In a large bowl, mix eagle brand and gelatine mixture. With a spatula, add the cool whip to the cool whip mixture by folding delicately. Pour the mixture in the graham crust and put in the fridge for 45 minutes or until the filling is set. Sprinkle with chocolate if wanted.
Nutrition Facts : Calories 364.7, Fat 16.4, SaturatedFat 8.3, Cholesterol 16.3, Sodium 238, Carbohydrate 50, Fiber 0.5, Sugar 41.8, Protein 6.1
CREAMY CAPPUCCINO MOUSSE
"This smooth coffee mousse is simple to prepare and very delicious," relates Brenda Jackson from Garden City, Kansas. "I also think it would be good layered with pound cake in a trifle bowl," she suggests.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Gradually beat in coffee. Add pudding mix and cinnamon; whisk for 2 minutes. Let stand for 5 minutes or until soft-set. , Fold in 2 cups whipped topping. Spoon into six dessert dishes. Refrigerate until set. Garnish with remaining whipped topping and additional cinnamon.
Nutrition Facts : Calories 311 calories, Fat 20g fat (15g saturated fat), Cholesterol 44mg cholesterol, Sodium 349mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.
CHOCOLATE MOUSSE PIE
Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
CREAMY CAPPUCCINO MOUSSE
Our luscious Creamy Cappuccino Mousse tastes a bit like tiramisu. Only there are no ladyfingers and it's easier to make!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in coffee, then milk until blended. Add dry pudding mix; beat 2 min. Let stand 5 min. or until thickened. Gently stir in 2 cups COOL WHIP.
- Spoon into 8 dessert dishes.
- Refrigerate several hours or until chilled. Garnish with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CHOCOLATE MOUSSE PIE
Make and share this Chocolate Mousse Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips in a glass bowl alongwith half of the whipping cream.
- Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
- Allow the mixture to cool.
- In the meantime, beat the rest of the whipping cream till soft peaks form.
- Add vanilla and sugar and beat continuously.
- Slowly add the chocolate mixture and mix well.
- Place in the chocolate pie crust.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4
CHOCOLATE CAPPUCCINO MOUSSE PIE
Make and share this Chocolate Cappuccino Mousse Pie recipe from Food.com.
Provided by Dancer
Categories Pie
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine flour, powdered sugar, butter and pecans.
- Mix using 2 knives.
- Pat onto bottom of and up sides of 9-inch pie plate.
- Bake 15 minutes or until done.
- Remove from oven and cool.
- Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
- Mix well.
- Fold in whipped cream.
- Spoon into cooled crust and refrigerate at least 3 hours before serving.
- Garnish with chocolates and/or pecans.
Nutrition Facts : Calories 587.9, Fat 49, SaturatedFat 26.9, Cholesterol 71.5, Sodium 189.9, Carbohydrate 41, Fiber 6.9, Sugar 13.1, Protein 9.2
CAPPUCCINO MOUSSE
This is such a simple dessert that is so elegant to serve to your special guests or for that special dinner for you and your mate.
Provided by Audrey M
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Freeze a metal or glass mixing bowl and beaters for about 10 minutes.
- In a small saucepan, add water and sprinkle gelatin over top.
- Let stand for 1 minutes.
- Cook on medium heat for about 1 minute or until gelatin dissolves.
- Add espresso powder, stirring constantly until espresso powder dissolves.
- Remove gelatin mixture from heat.
- In a large bowl, combine sweetened condensed milk, vanilla and espresso mixture; stir until well blended.
- Remove mixing bowl and beaters from freezer.
- In chilled bowl, beat whipping cream untilshiff peaks form.
- Fold into espresso mixture.
- Spoon into cups; cover and chill.
- Serve with whip cream and sprinkle of cinnamon on top.
Nutrition Facts : Calories 354.7, Fat 20.4, SaturatedFat 12.8, Cholesterol 76.8, Sodium 100.5, Carbohydrate 37.5, Sugar 36.1, Protein 6.5
MOCHA MOUSSE PIE
Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool. , Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping. , Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. , Garnish with chocolate shavings if desired. Store in the refrigerator.
Nutrition Facts : Calories 474 calories, Fat 36g fat (20g saturated fat), Cholesterol 82mg cholesterol, Sodium 128mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE MOUSSE PIE
If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.
Provided by Jeannette Gartner
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time P1DT1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
- In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
- When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
- To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 37.7 g, Cholesterol 130.9 mg, Fat 32.7 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 16.6 g, Sodium 168.8 mg, Sugar 23.1 g
CHOCOLATE CAPPUCCINO MOUSSE
"This decadent dessert is sure to please your favorite chocolate or coffee lover," confirms Katie Sloan of Charlotte, North Carolina. "It's easy to make, too!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, dissolve coffee in hot water. Stir in the milk, cocoa and butter. Cook and stir over medium-low heat until blended. Remove from the heat. , Transfer to a large bowl; cool completely. In a small bowl, beat cream and cinnamon until stiff peaks form. Fold a fourth of the whipped cream mixture into cocoa mixture, then fold in the remaining whipped cream mixture. Spoon into dessert dishes. Top with additional whipped cream, cocoa and cinnamon if desired.
Nutrition Facts : Calories 863 calories, Fat 61g fat (38g saturated fat), Cholesterol 212mg cholesterol, Sodium 251mg sodium, Carbohydrate 68g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein.
CAPPUCCINO MOUSSE
Have a cup of cappuccino, creamy dessert mousse.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
- In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
- Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.
Nutrition Facts : Calories 375, Carbohydrate 32 g, Cholesterol 90 mg, Fiber 0 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg
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