Fluffy Coffee Mousse Food

COFFEE MOUSSE

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.

COFFEE MOUSSE

Steps:

• Seperate the Egg Yolks and Whites. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. Set aside.
• Place the Gelatine Powder in a small bowl with the Cold water, mix and set aside to soak. (see note 2 if using Gelatine Sheet).
• Add the Caster Sugar to the Egg Yolks and whisk until foamy and lighter in colour.
• Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Don't let the cream boil.
• Pour the hot Heavy Cream over the Egg Yolk and Sugar while beating. Whisk well, then transfer back into the saucepan on low heat. Keep whisking until the cream starts to thicken, then directly remove from the heat and transfer back into a large, clean bowl.
• Add the re-hydrated Gelatine to the cream and whisk well until completely integrated. Set aside to cool down fully.
• While the cream is cooling down, start whipping the Egg Whites to get stiff peaks.
• When the cream is cool, gently fold in the Whipped Egg Whites in 3 to 4 times. Try not to overwork the cream.
• Pour the Coffee Mousse into individual cups or jars and place in the fridge to set for at least 2 hours.
• Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them.

COFFEE MOUSSE

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.

FLUFFY COFFEE MOUSSE

Steps:

• Heat the coffee and marshmallows in a small saucepan, stirring often until they are almost melted.
• Meanwhile, prepare an ice bath.
• Add the chocolate to the marshmallow mixture, remove from heat and keep stirring until it's smooth. Pour into a bowl and place on ice bath.
• Stir until cooled and beat with an electric mixer until frothy. In another bowl, (no need to wash beaters) beat evaporated milk until thickened and doubled in volume. Fold gently into marshmallow mixture.
• Divide into 6 custard or ice cream cups and refrigerate until set. Garnish with a dollop of whipped cream and more grated chocolate 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.

IRISH COFFEE MOUSSE

Steps:

• Mix the yolks sugar and milk in a bowl.
• Cook it on double boiler until the mixture coats the spoon.
• Mix the the gelatin in cold water and heat it to get rid of the froth and impurities collecting on the top.
• Cool and add to the egg mixture.
• Chill on ice. Stir till it starts to set on the sides of the bowl.
• Add the coffee decoction and whiskey, fold in the cream.
• Pour into wine glass; chill for 45 minutes.
• Serve with cream rosette, a cherry and chocolate triangles.

QUICK COFFEE MOUSSE

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; heat over low heat, stirring until gelatin is completely dissolved., Remove from the heat; stir in sugar. Add ice cube; stir until ice is melted and mixture begins to thicken. Transfer to a bowl; add 1/3 cup whipped topping. Beat until blended. Fold in 2/3 cup whipped topping., Spoon into two dessert dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.

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).

COOKIES & CREAM COFFEE MOUSSE

Steps:

• Pour milk into large bowl. Add pudding mix and instant coffee. Beat with wire whisk 2 minutes or until well blended.
• Add whipped topping; stir gently until well blended. Gently stir in chopped cookies. Pour into 1-1/2-quart souffle dish or serving dish; cover.
• Refrigerate at least 4 hours.