Chocolate Cappuccino Mousse Food

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 MOUSSE

Steps:

• Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
• In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
• Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
• In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
• Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
• (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

CHEF LYLE'S CAPPUCCINO MOUSSE IN CHOCOLATE CUPS

Steps:

• Chill clean mixing bowl and balloon whip in freezer for whipping cream.
• Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth.
• Dissolve instant coffee in 1 teaspoon hot water.
• Add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
• Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
• Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
• Chill in refrigerator or freezer until hardened, about 10-15 minutes.
• While chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks.
• Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
• Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes.
• Fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. Garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
• Refrigerate; let stand about 5 minutes at room temperature before serving.

FRENCH CHOCOLATE MOUSSE WITH ORANGE

Steps:

• Grind orange zest using a mortar and pestle until it forms a smooth paste.
• Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
• Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
• Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

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.

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.

THE ULTIMATE MAKEOVER: CHOCOLATE MOUSSE

Steps:

• Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate. Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.
• Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
• Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in - being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.
• Place each mousse on a saucer or small plate. Top with a few raspberries, then dust with a little cocoa powder. Will keep for up to 2 days in the fridge.

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.

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 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.

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.

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.