COFFEE MOUSSE
The recipe for this very low-sugar dessert comes from my daughter. Its texture is light as a cloud and its taste is perfect for coffee lovers. -Vernette Dechaine of Pittsfield, Maine
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil). , Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken. Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping. , Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.
Nutrition Facts : Calories 101 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate, Fiber 0 fiber), Protein 2g protein.
MOCHA MOUSSE CAKE
This cake is over the top rich and decadent. I love the combination of coffee and chocolate. The cake is so moist, the mocha filling rich, and the frosting light and fluffy. Chocolate shavings on top make the presentation extra special. It does look like the cake takes forever and a day to make, but most of it is refrigeration and cooling time.
Provided by Redneck Epicurean
Categories Dessert
Time 3h30m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Grease the bottoms and sides of three 8 or 9-inch round cake pans with shortening or oil and flour. (Do not use cooking spray.)
- In a large bowl, beat the cake ingredients on low speed for 1 minute, scraping the bowl constantly. Pour 1 3/4 cups batter in each pan. (If you only have 2 pans, refrigerate the unused batter until needed.).
- Bake 24 minutes or until a toothpick comes out clean. Cool 10 minutes. Turn cakes onto a wire rack to cool completely.
- Meanwhile, in a 2 quart saucepan, make the mocha mousse. Mix 1/4 cup of the whipping cream, sugar, and coffee and cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat.
- Add the chocolate chips and vanilla and stir until the chips are melted. Chill 10 minutes in the refrigerator.
- In a chilled bowl, whip the remaining 1/2 cup cream until soft peaks form. Fold into the cooled chocolate mixture. Cover and return to the refrigerator for 30 minutes.
- In another chilled bowl, beat all the ingredients for the topping on high speed until soft peaks form.
- To assemble, fill the layers with the mousse. Spread the frosting over the top and sides. Shave a plain chocolate bar, if desired, with a vegetable peeler for garnish.
- Cover and refrigerate 2 hours before serving. Store covered in the refrigerator.
Nutrition Facts : Calories 283.5, Fat 19, SaturatedFat 11.2, Cholesterol 118, Sodium 39.9, Carbohydrate 23.5, Fiber 1.4, Sugar 20.3, Protein 3.8
CHOCOLATE COFFEE MOUSSE CAKE
I made it in my school in a cooking class and it was spectacular so I just had to make it for everyone I knew! This cake involves no baking for more than 10 minutes and is easy and fun to do- the kids love it!
Provided by DollyDeenie
Categories Dessert
Time 25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- To make a crust, take 2 graham crackers and crunch them together with the butter.
- Distribute it evenly throughout a foil pan and bake for 5-10 minutes at 325 degrees.
- While the crust is baking, mix the coffee and chocolate chips in the blender.
- Take the whipped cream and mix it in with the coffee-chocolate chips mixture.
- Pour this on top of the crust.
- If you'd like you can put some more plain whipped cream on top.
- Add sprinkles to make it look pretty.
- ~Optional~ Refridgerate or freeze for about an hour to make the cake taste a little more like ice cream and so that it will be not mushy.
CHOCOLATE MOCHA CAKE I
This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
- Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
- Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g
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