Mocha Frappe Mousse Food

EASY MOCHA MOUSSE

Steps:

• Heat half of the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges.
• Place the chocolate and coffee into a large heatproof bowl. When the cream comes to the boil, pour it over the chocolate. Leave for a few minutes for the chocolate to start to melt, then whisk until the chocolate is completely melted and the mixture is smooth, then stir in the remaining half of the cream. (Adding this cold cream helps cool the mixture down faster).
• Refrigerate until very well chilled - at least several hours or ideally overnight.If you're in a hurry you can place the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn't actually freeze!
• Once the mousse mix is fully chilled, whip it with an electric hand mixer until stiff peaks form. If it seems like it's still a little too soft to pipe, you can refrigerate the bowl of mousse again for 10 minutes or so until it firms up some more.
• Transfer the mixture to a piping bag fitted with a large star or round piping tip and pipe into serving glasses. You can also just spoon the mousse into the glasses if you prefer.
• Put the instant coffee, caster sugar and boiling water into a bowl. Whip with an electric mixer (or use a hand whisk and a strong arm) until thick and foamy, and much lighter in colour.
• Put the cream, sugar and vanilla into a bowl and whip with an electric mixer until thickened, and soft peaks form when you lift up the mixer.
• Spoon the toppings onto each of the mousses. I found it handy to use an ice cream scoop, but a spoon will do the job just fine too.
• Serve the mousse immediately, or store, covered or in an airtight container, in the fridge. The mousse will keep well for several days, but the whipped coffee topping looks its best for up to a day, then it will start to slowly deflate. It still tastes the same, it just doesn't look so pretty.

ALMOST-FAMOUS MOCHA FRAPPES

Steps:

• Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.
• Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
• Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

FROZEN MOCHA MOUSSE

Steps:

• Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
• Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
• Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
• Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
• For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

MOCHA MOUSSE

Steps:

• Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.

FRAPPE MOCHA

Steps:

• In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze. , In a blender, combine the milk, chocolate syrup and coffee ice cubes. Cover and process until smooth. Add crushed ice; blend. Pour into chilled glasses; serve immediately. Garnish with whipped topping and additional chocolate syrup if desired.

MOCHA FRAPPE MOUSSE

Steps:

• Sprinkle gelatine over cold water in small bowl; let stand 1 min.
• Meanwhile, melt 3 oz. chocolate in large bowl as directed on package. Add coffee and gelatine; stir until gelatine is completely dissolved.
• Add COOL WHIP; whisk until blended. Spoon into 6 glasses.
• Refrigerate 2 hours or until firm.
• Melt remaining chocolate; pour into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate over desserts.

HAZELNUT FRAPPE

Steps:

• To a pitcher, add the coffee, hot water and sugar and stir to dissolve the coffee and sugar. Stir in the cold water and hazelnut liqueur.
• When ready to serve, fill six 8-ounce mason jars halfway with ice and pour in the iced coffee mixture, filling two-thirds of the way to the top. Add milk, if using. Place a lid on and shake until frothy. Serve.
• Any remaining coffee mixture will keep in the refrigerator up to 1 week.

ULTIMATE FROZEN MOCHA

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

FROZEN MOCHAS

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

MOCHA COCONUT FRAPPES

Steps:

• Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
• Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
• Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

SIMPLE MOCHA FRAPPE

Steps:

• Note: To make frozen coffee cubes, brew a strong cup of coffee (I use instant since nobody else drinks it) and add sugar or splenda to taste. Then freeze in ice cube tray.
• Blend coffee cubes and milk in blender until large chunks are gone.
• Add ice cream and blend til combined and still fairly thick.
• Enjoy!

THE INCREDIBLE MOCHA FRAPPE

Steps:

• Pour milk into blender and add the cocoa powder, sugar and instant coffee into a blender or smoothie maker.
• Blend until fully mixed together.
• Add ice cubes.
• Blend until there are only small parts of ice left, or until fully dissolved depending on how you prefer it.
• Pour into mug, glass or cup.
• Add whipped cream and sprinkle a small amount of cocoa powder on top for presentation if wanted.
• Enjoy!