MOCHA MOUSSE
Steps:
- In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.
MOCHA MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
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
This is a recipe from my childhood. Kids can make this recipe by themselves. It's very good and good for you.
Provided by AmyZoe
Categories Gelatin
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For 10 seconds in blender, blend gelatin, instant coffee, and cold water.
- Then add boiling water, cocoa, and honey and blend another 10 seconds.
- Blend remaining ingredients for a final 10 seconds.
- Blend until dissolved and refrigerate for 5minutes.
Nutrition Facts : Calories 109.5, Fat 4.4, SaturatedFat 2.7, Cholesterol 15.5, Sodium 66.5, Carbohydrate 11.6, Fiber 0.3, Sugar 10.5, Protein 6.1
MOCHA MOUSSE
This is a lot easier that your guests might think. If they ask just say that it took hours! Cook time is chill time.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Using a double boiler, melt the marshmallows in the boiling coffee.
- Refrigerate until cold, about 1 hour.
- Save 12 chocolate wafers and crush the rest. Combine with melted butter.
- Press into the bottom of a 9 inch spring form pan.
- Set the 12 wafers on end around the edge of the pan.
- Whip cream.
- Then whip chilled coffee mixture.
- Fold together and pour into the pan.
- May be chilled for up to 4 hrs at this point.
- Shave chocolate on top just prior to serving.
Nutrition Facts : Calories 326.1, Fat 20.9, SaturatedFat 12.3, Cholesterol 64.8, Sodium 159.4, Carbohydrate 34.5, Fiber 0.6, Sugar 20, Protein 2.4
EASY CHOCOLATE MARSHMALLOW MOUSSE
We love a classic chocolate mousse, but achieving a silky, light result can be tricky. This marshmallow version may sound surprising but is virtually foolproof and couldn't be easier to make. The gelatin in marshmallows helps sets the mousse, while the sugar in them lends sweetness. Simply stir marshmallows melted with cream into softened chocolate, then fold whipped cream into the cooled mixture. The result is an airy mousse flecked with gorgeous splinters of dark chocolate. If you like, toast extra marshmallows and put some on top of each serving for additional oomph.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
- Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
- Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.
DEATH BY CHOCOLATE: MOCHA MOUSSE
Steps:
- Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
- Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
- Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.
MOCHA CHOCOLATE MOUSSE
Recipe from Southern Living February 2014. This seriously easy and decadent mousse hides a secret: reduced-sodium soy sauce! Just 1/2 teaspoon elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread for five minutes in a 350F. oven opens up the flavors of the buttery cookies.
Provided by KerfuffleUponWincle
Categories Dessert
Time 3h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
- Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
- Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
- Cool completely (30 minutes or more).
- Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer, using a whisk attachment, until foamy; gradually add sugar, beating until soft peaks form.
- Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
- Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
- Serve with cookies, if desired, and toppings.
- Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked.
- Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.
MOCHA CREAM CHEESE MOUSSE
If you and your sweetie could use some tasty TLC, put together this mouthwatering mousse. It satisfies a chocolate-coffee craving, and the cream cheese adds velvety richness.-Beth Allard, Belmont, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, microwave the chocolate chips, half-and-half cream and coffee granules at 80% power for 45-60 seconds or until chips are melted; stir until smooth. Cool to room temperature., In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Add cream cheese and vanilla to cooled chocolate mixture; beat until smooth. Fold in whipped cream., Spoon into serving dishes. Garnish with whipped cream and chocolate curls.
Nutrition Facts : Calories 771 calories, Fat 64g fat (39g saturated fat), Cholesterol 168mg cholesterol, Sodium 175mg sodium, Carbohydrate 51g carbohydrate (42g sugars, Fiber 3g fiber), Protein 8g protein.
MOCHA MOUSSE TORTE (FLOURLESS)
I love it. Chocolate and coffee, what not to love? It's very easy too. Use the best chocolate you can get your hands on, since it's the main thing here. Cook time doesn't count 6 hours of chill time.
Provided by Nolita_Food
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Tools: 10" springform pan.
- Preheat oven to 325 degrees F.
- Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
- Remove from heat and let cool (about 15 minutes).
- Whisk in beaten eggs slowly until fully incorporated.
- Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
- Let cool completely in pan before removing sides.
- Cover and chill at least 6 hours.
- Garnish with fresh fruits, powder sugar, or chocolate ganache.
MOCHA MOUSSE
This Healthy Living Mocha Mousse is made possible thanks to fat-free milk and COOL WHIP FREE Whipped Topping.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 6 servings, 2/3 cup each.
Number Of Ingredients 5
Steps:
- Pour milk into medium bowl. Add coffee granules. Beat with whisk 2 min. Add dry pudding mix and cinnamon; beat 2 min. Stir in 1-1/2 cups COOL WHIP.
- Pour into individual dessert dishes.
- Refrigerate 1 hour. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 130, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7157 g, Sugar 0 g, Protein 3 g
MOCHA MOUSSE
Steps:
- Coarsely chop chocolate and melt it with coffee in a double boiler over (not in) boiling water, stirring frequently with a wooden spoon to quicken melting and to prevent overheating. Remove from over boiling water. Let cool to room temperature.
- Meanwhile, whip cream until peaks hold their shape.
- In bowl of an electric mixer, whip egg yolks with 1/4 cup sugar 4 to 5 minutes, until very thick and pale (the consistency should be that of a heavy mayonnaise). Beat in vanilla.
- If egg whites are cooler than room temperature, warm by stirring briefly over boiling or hot water. In a clean, dry copper bowl, or in bowl of electric mixer, whip egg whites slowly until they start to foam. Increase speed to medium. When they are an opaque white add remaining 1/2 cup of sugar and salt and beat at medium speed until soft white peaks form.
- Stir egg yolks into chocolate mixture; both should be at room temperature or slightly warmer. If the chocolate is not, stir it briefly over boiling or hot water. Add Cognac, if desired.
- Fold in whipped cream, working quickly and being careful not to deflate the mixture. Fold in half the egg whites, then remaining egg whites.
- Turn mixture out into a serving bowl or ramekins and let cool in refrigerator at least 2 hours, preferably 4, before serving.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 12 grams, Carbohydrate 52 grams, Fat 31 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 130 milligrams, Sugar 47 grams, TransFat 0 grams
MOCHA MARSHMALLOW CRISPY TREATS
I got this recipe from George Duran's- "Ham On The Street" t.v. show, on the Food Network. I have also substituted crisp cocoa cereal in place of regular rice crispy cereal, which made for an addictive chocolate mocha treat!
Provided by Ratalouille
Categories Bar Cookie
Time 25m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 4
Steps:
- Measure 6 cups of crisp rice cereal into a medium bowl and set aside.
- In a saucepan, melt butter over low heat.
- Stir in marshmallows. Melt slowly and stir constantly until marshmallows are smooth and well combined with butter.
- Remove pan from heat and stir in coffee until completely dissolved.
- Pour marshmallow mixture over cereal and stir to coat. Press mixture into a buttered 9" x 13" pan. Cut into squares and enjoy.
- *Don't forget to try cocoa crisp cereal as well!
Nutrition Facts : Calories 154.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 146.7, Carbohydrate 31.8, Fiber 0.1, Sugar 14.8, Protein 1.5
MOCHA MOUSSE
When time is of the essence, Lewy Olfson of Madison, Wisconsin mixes up this tried-and-tested mousse. The smooth blend of chocolate and mocha flavors satisfies any sweet tooth.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place a small bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth and set aside. , In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes. Remove from the heat; whisk in chocolate mixture. , Pour into prepared bowl. Let stand for 5 minutes or until cooled, stirring occasionally. Add cream. With a hand mixer, beat until soft peaks form. Spoon into dishes; refrigerate until serving.
Nutrition Facts :
MOCHA MARBLE MOUSSE
Categories Coffee Chocolate Dairy Dessert Valentine's Day Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
- Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions. Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
- Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.
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