Chocolate Cappuccino Mousse Food

CHOCOLATE CAPPUCCINO MOUSSE CAKE

Steps:

• Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350° for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks., Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form., In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.

CHOCOLATE COFFEE MOUSSE

Steps:

• Melt chocolate over very low heat and let cool slightly.
• Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
• Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
• While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
• Fold in the whipped cream- takes some time to incorporate.
• Chill, covered, for at least two hours or overnight.
• Spoon into 4 parfait dishes.
• Add additional whipped cream (and toasted almonds if desired).

CAPPUCCINO MOUSSE

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.

CAPPUCCINO MOUSSE

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.

CAPPUCCINO MOUSSE PIE

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.

CREAMY CAPPUCCINO MOUSSE

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.

CHOCOLATE CAPPUCCINO MOUSSE

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.

WHITE CHOCOLATE AND COFFEE MOUSSE

Steps:

• Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
• Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
• In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

CHOCOLATE CAPPUCCINO MOUSSE PIE

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.

COCOA CAPPUCCINO MOUSSE

Steps:

• 1. Combine sweetened condensed milk, cocoa, butter, and coffee in medium saucepan.Cook over low heat, Stirring constantly, until butter melts and mixture is smooth. Remove from heat; cool.
• 2. Beat whipping cream in large bowl until stiff. Gradually fold chocolate mixture into whipped cream. Spoon into dessert dishes. Refrigerate until set, about 2 hours. Garnish as desired.

CHOCOLATE CAPPUCCINO MOUSSE

Steps:

• Dissolve coffee in hot water in a saucepan and add the milk, cocoa and butter.
• Cook and stir over medium-low heat 'til blended.
• Remove from heat, transfer to a large bowl and cool completely.
• In a small mixing bowl beat whipping cream and cinnamon 'til stiff peaks form. Fold 1/4 of the whipped cream mixture into the cocoa mixture, then fold in the rest of the whipped cream mixture.
• Spoon into dessert dishes and top with additional whipped cream if desired.