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
ULTIMATE IRISH CREAM CHOCOLATE MOUSSE
A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results.
Provided by destructor
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream.
- In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 22.9 g, Cholesterol 223.4 mg, Fat 36.7 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 21.5 g, Sodium 80.9 mg, Sugar 17.4 g
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
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
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
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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.
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