Chocolate Coffee Mousse Food

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CHOCOLATE COFFEE MOUSSE



Chocolate Coffee Mousse image

Make and share this Chocolate Coffee Mousse recipe from Food.com.

Provided by Jan in Lanark

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup semi-sweet chocolate chips
1/2 cup sugar
1/4 cup water
2 eggs
2 tablespoons coffee-flavored liqueur
1/2 teaspoon instant coffee granules
1 cup whipping cream, whipped
whipped cream (additional)
toasted almond

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).

Nutrition Facts : Calories 567.3, Fat 37.1, SaturatedFat 21.9, Cholesterol 187.3, Sodium 63.3, Carbohydrate 56.2, Fiber 2.5, Sugar 50.9, Protein 6.2

WHITE CHOCOLATE AND COFFEE MOUSSE



White Chocolate and Coffee Mousse image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 16 (4-ounce) servings

Number Of Ingredients 8

12 ounces white chocolate, chopped
*8 egg yolks
1/4 cup plus 2 tablespoons sugar
1/2-ounce gelatin sheets
Creme de Cacao or other chocolate flavored liqueur to dissolve the gelatin
3 ounces liquid coffee
8 egg whites*
1 pint heavy cream

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.

GODIVA CHOCOLATE COFFEE ALMOND MOUSSE TRIFLE



Godiva Chocolate Coffee Almond Mousse Trifle image

I was lucky enough to help a friend put this together for a dinner party she was having the following day. What I was able to taste of it and that was enough - it was awesome and delicious! Of course, this came from the Godiva site and it has one of my favorite food groups, CHOCOLATE! I didn't allow for cooling or chilling times.

Provided by Manami

Categories     Dessert

Time 2h25m

Yield 1 beautiful trifle, 10-12 serving(s)

Number Of Ingredients 28

1 cup cake flour
1/2 cup granulated sugar, divided
1 pinch salt
4 large eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 tablespoons almond flavored liqueur (Amaretto was what was used)
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup water
1/4 cup granulated sugar
2 tablespoons water
1 tablespoon vanilla extract
1 1/2 teaspoons unflavored gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
3 tablespoons granulated sugar
1 pinch salt
4 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
2 tablespoons almond flavored liqueur (Amaretto was used)
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
2 cups heavy cream
2 tablespoons granulated sugar
12 amaretti cookies, crumbled
chocolate-covered coffee beans (found in specialty shops)
slivered almonds

Steps:

  • SPONGE LAYER:.
  • Preheat oven to 350°F.
  • Lightly butter the bottom and sides of 9" round cake pan.
  • Line with parchment paper or waxed paper.
  • Sift together flour, 1 tablespoons sugar and salt.
  • Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
  • The batter should be airy, pale and tripled in volume.
  • Add vanilla during the last minute of whipping.
  • Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
  • Then fold in oil.
  • Spread batter into prepared pan.
  • Bake for 20-25 minutes or until center springs back when gently pressed.
  • Cool in pan on rack for 10 minutes.
  • Remove cake from pan and cool completely on wire rack, top side up.
  • MAKE THE ALMOND SYRUP:.
  • Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
  • Combine water and sugar in a small saucepan.
  • Cook over medium heat until sugar dissolves.
  • Continue cooking until syrup comes to a boil.
  • Remove from heat.
  • Stir in coffee mixture.
  • MAKE THE CHOCOLATE MOUSSE:.
  • Mix water and vanilla.
  • Sprinkle in gelatin and let stand until gelatin softens.
  • Whisk the egg yolks in a medium bowl until blended.
  • Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
  • Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
  • Remove pan from heat.
  • Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
  • Then pour egg mixture back into the saucepan.
  • Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
  • It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
  • DO NOT LET CUSTARD COME TO A BOIL!
  • Remove pan from heat and immedaitley strain the custard into a metal bowl.
  • Add softened gelatin mixture and stir until completely dissolved.
  • Add the chocolate & stir until melted and smooth.
  • Set the bowl over a large bowl containing ice water.
  • Let stand 5-10 minutes, stirring once or twice, until cool.
  • Remove bowl from ice water.
  • Whip the remaining cream until peaks form, using a hand-held electric mixer.
  • Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
  • Fold in the remaining whipped cream.
  • Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
  • DO NOT LET MOUSSE SET.
  • MAKE THE COFFEE ALMOND WHIPPED CREAM:.
  • Mix almond flavored liqueur, coffee and vanilla in small cup.
  • Stir until coffee dissolves.
  • Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
  • ASSEMBLE THE TRIFLE:.
  • Split the cake into two equal parts, using a long serrated knife.
  • Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
  • Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
  • Trim cake to fit, if necessary.
  • Generously brush the top of the cake layer with syrup.
  • Top with crumbled amaretti cookies.
  • Spread with half of the chocolate mousse.
  • Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
  • Spread the remaining whipped cream over mousse.
  • Repeat the same with the remaining cake, syrup, & mousse.
  • Fill a pastry bag with a large star tip with reserved coffee whipped cream.
  • Pipe a decoration on top of trifle.
  • Garnish with chocolate-covered espresso beans and slivered almonds.
  • Refrigerate the trifle for at least 4 hours before serving.
  • *The cake & mousse were made the day before.

Nutrition Facts : Calories 628.4, Fat 42.2, SaturatedFat 23.4, Cholesterol 305.1, Sodium 121.9, Carbohydrate 53.8, Fiber 1.5, Sugar 33.4, Protein 9.3

CHOCOLATE COFFEE MOUSSE CAKE



Chocolate Coffee Mousse Cake image

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

2 graham crackers
1/4 cup butter
1/4 cup coffee
2 cups chocolate chips
16 ounces whipped cream
candy sprinkles

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 MOUSSE WITH A COFFEE TWIST



Chocolate Mousse With a Coffee Twist image

This is no standard chocolate mousse. Taken from Food & Wine Magazine by chef Marc Murphy. The added coffee and espresso may be too intense for some but it gives it a wonderful flavor.

Provided by Christen Skinner

Categories     Dessert

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 9

12 ounces bittersweet chocolate, coursely chopped
6 tablespoons unsalted butter
6 large eggs, separated
1/4 cup strong brewed coffee, plus
2 tablespoons strong brewed coffee
1/2 teaspoon cream of tartar
2 1/2 cups heavy cream
1 1/2 tablespoons confectioners' sugar
1 teaspoon instant espresso

Steps:

  • In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
  • In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
  • In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
  • In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
  • Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
  • MAKE AHEAD The mousse can be prepared through Step 4 and refrigerated for up to 2 days.

Nutrition Facts : Calories 393.3, Fat 39.7, SaturatedFat 23.8, Cholesterol 264.3, Sodium 83.1, Carbohydrate 4, Sugar 1.7, Protein 6.3

COFFEE MOUSSE



Coffee Mousse image

A coffee mouse with cream cheese. GREAT RECIPE. Impresses your guests. And even yourself. I got it from Kraft Canada's Whats Cooking magazine.

Provided by Jon Chef Blizardry

Categories     Gelatin

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons maxwell house instant coffee
1 1/2 teaspoons unflavored gelatin
1/4 cup water (room temperature)
1/4 cup boiling water
1/2 cup cream cheese spread (1/2 of 250-g tub)
1/3 cup sugar
2/3 cup whipping cream
2 eggs
6 coffee beans

Steps:

  • mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature.
  • beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture.
  • pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with coffee bean just before serving.

Nutrition Facts : Calories 224, Fat 17.2, SaturatedFat 10.2, Cholesterol 124.8, Sodium 170.2, Carbohydrate 13.4, Sugar 11.9, Protein 4.8

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