IRISH COFFEE CARAMEL MOUSSE
An impressive ending to a meal, this mousse blends a rich caramel mousse with the flavors of Irish coffee. This recipe is originally from a 1995 Bon Appetit and is simply yummy!
Provided by Leslie in Texas
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves.
- Increase heat and boil without stirring until syrup turns a deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally.
- Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts; continue boiling for 2 minutes.
- Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature.
- Stir Irish whiskey into remaining caramel in medium saucepan.
- Pour into a bowl and set aside at room temperature.
- Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves; sprinkle with the gelatin and let stand 10 minutes to soften.
- Stir gelatin mixture over low heat until melted.
- Stir gelatin mixture into caramel in bowl.
- Place bowl over a large bowl filled with ice and water.
- Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
- Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks.
- Fold 2 cups whipped cream into caramel mixture in bowl.
- Divide caramel mousse among 6 balloon-shaped wineglasses.
- Add Baileys to remaining whipped cream and continue beating until stiff.
- Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon.
- Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated).
- Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve.
Nutrition Facts : Calories 435.8, Fat 33.2, SaturatedFat 20.7, Cholesterol 118.9, Sodium 32.2, Carbohydrate 31.8, Sugar 29.3, Protein 2.2
CHOCOLATE CARAMEL MOUSSE
Make and share this Chocolate Caramel Mousse recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
- Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
- Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
- When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
- Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
- Stir gently until smooth.
- Let cool 5 minutes and then stir in chocolate until well blended.
- Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
- In another bowl whip 1 cup of cream to firm peaks.
- Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
- Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
- Garnish with berries or chocolate shavings if desired.
IRISH COFFEE MOUSSE
Make and share this Irish Coffee Mousse recipe from Food.com.
Provided by Nisha
Categories Dessert
Time 45m
Yield 4 portions
Number Of Ingredients 7
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.
Nutrition Facts : Calories 378.6, Fat 17.2, SaturatedFat 9.3, Cholesterol 279.2, Sodium 93.7, Carbohydrate 39.4, Sugar 31.4, Protein 10.9
FLUFFY COFFEE MOUSSE
Creamy and fluffy all at once, this dessert looks good enough to be nice ending to a romantic dinner- but it only takes a few ingredients and little effort to make. Taken from an old 70's dessert cookbook. Cooking time is chilling time.
Provided by Mami J
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128.9, Fat 6.6, SaturatedFat 4, Cholesterol 6.1, Sodium 38.6, Carbohydrate 18.5, Fiber 1.6, Sugar 9.7, Protein 3
IRISH COFFEE CHOCOLATE MOUSSE
This recipe was printed in yesterday's newspaper and originally comes from a book called "Chocolate Holidays." I haven't tried it yet, but it sounds wonderful!
Provided by JenSmith
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- To make the mousse, place the chocolate, 1/3 cup cream and 1/4 tsp espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whiskey and set aside. (You can use a double boiler instead of the bowl and skillet.).
- In a heatproof medium bowl, whisk the eggs with 1 TB water and 2 TB sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent from scrambling) over hot (not simmering) water until they register 160 degrees on a thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3--4 minutes.
- Fold one-quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among 6--8 ramekins. Chill at least 1 hour, or unitl set, before serving.
- In a chilled mixing bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 tsp sugar and the remaining 1 1/4 tsp espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving.
Nutrition Facts : Calories 196.3, Fat 16.3, SaturatedFat 9.7, Cholesterol 124.8, Sodium 38.6, Carbohydrate 8.5, Sugar 7.2, Protein 3
More about "irish coffee caramel mousse food"
IRISH COFFEE CARAMEL MOUSSE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (4)Servings 6
- Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally. Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts. Continue boiling 2 minutes. Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature. Stir whiskey into remaining caramel in saucepan. Pour into bowl.
- Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir gelatin mixture over low heat until melted. Stir gelatin mixture into caramel in bowl. Place bowl over large bowl filled with ice and water. Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
- Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped cream into caramel mixture in bowl. Divide caramel mousse among 6 balloon-shaped wineglasses. Add Baileys to remaining whipped cream and continue beating until stiff. Spoon mixture into pastry bag fitted with star tip. Pipe atop mousse. Cover and chill until mousse sets, at least 3 hours. DO AHEAD Can be made 1 day ahead; keep chilled.
- Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low heat. Drizzle over desserts.
CARAMEL IRISH COFFEE RECIPE - THE SPRUCE EATS
From thespruceeats.com
IRISH CREAM COFFEE MOUSSE - THE DELICIOUS SPOON
From thedeliciousspoon.com
IRISH COFFEE MOUSSE - THE LITTLE EPICUREAN
From thelittleepicurean.com
IRISH COFFEE MOUSSE - SAVOR THE BEST
From savorthebest.com
5/5 (1)Total Time 40 minsCategory DessertsCalories 582 per serving
IRISH COFFEE MOUSSE WITH CARAMEL SAUCE - THE WINE LOVER'S KITCHEN
From thewineloverskitchen.com
IRISH COFFEE CARAMEL MOUSSE | RECIPE | CARAMEL MOUSSE, RECIPES, …
From pinterest.com
IRISH COFFEE CHOCOLATE MOUSSE BY THE REDHEAD BAKER
From theredheadbaker.com
IRISH COFFEE CARAMEL MOUSSE - LUNCHLEE
From lunchlee.com
MOUSSE RECIPES & MENU IDEAS | PAGE 2 | BON APPéTIT
From bonappetit.com
10 BEST CARAMEL MOUSSE RECIPES | YUMMLY
From yummly.com
BAILEYS RECIPES: COCKTAILS, BAKES, HOT DRINKS AND MORE
From baileys.com
DELICIOUS HOT DRINKS THAT GO WELL WITH IRISH CREAM | BAILEYS UK
From baileys.com
CARAMEL MOUSSE RECIPE - FOOD.COM
From food.com
CARAMEL MOUSSE RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
IRISH COFFEE CARAMEL MOUSSE RECIPE | YUMMLY - PINTEREST
From pinterest.com
BEST IRISH COFFEE DESSERT RECIPES - TASTINGTABLE.COM
From tastingtable.com
10 BEST BAILEY IRISH CREAM MOUSSE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love