EASY MOCHA MOUSSE
This light and fluffy mocha mousse is easy to make with just a few ingredients and features rich chocolate flavour with a smooth coffee hit. You won't have to choose between coffee or dessert!
Provided by Natalie | Sweetness & Bite
Categories Mousse
Time 4h23m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 340 kcal, Carbohydrate 22 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 63 mg, Sodium 38 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 8 g
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 TORTONI MOUSSE
Toronto chef Trish Magwood developed this delicious and impresssive Holiday dessert which can be made ahead and frozen for weeks. Serve in a straight-sided glass bowl, trifle bowl or individual glasses and freeze for at least two hours. Another recipe found in our local newspaper -
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a clean medium bowl, beat egg whites until foamy.
- Add instant coffee and salt and beat until combined. Gradually add 1/4 cup sugar and beat until soft peaks form.
- In a separate bowl, whip cream until soft peaks form.
- Beat in vanilla and 1/2 cup sugar. Fold in 1/4 cup slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
- Garnish with remaining slivered almonds and grated chcocolate.
- TIP: To roast nuts - Roast in a single layer on a baking sheet in a 350F oven for about 10 minutes. Allow them to get light brown, remove and cool.
Nutrition Facts : Calories 307.9, Fat 23.8, SaturatedFat 13.8, Cholesterol 81.5, Sodium 56.3, Carbohydrate 21.8, Fiber 0.4, Sugar 19.1, Protein 3
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 BROWNIE TORTE
The first time I made this, when it came out of the oven I thought I had made a mistake but I thought, what the hey, I will finish it off! I'm glad I did. It has become a favorite with family and friends alike. It is an attractive rich chocolate dessest that is very easy to make. And so delicious!
Provided by bert2421
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Grease and flour 2 round layer pans (9").
- Blend brownie mix (dry), water and eggs.
- Stir in nuts.
- Spread in pans.
- (This will look skimpy but persevere.) Bake 20 minutes. Be careful not to overbake. Check at 15 minutes.
- Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
- In chilled bowl, beat cream until it begins to thicken.
- Gradually add sugar and coffee; continue beating until stiff.
- Fill layers with 1 cup of the whipped cream mixture.
- Frost with remaining whipped cream mixture.
- Sprinkle with shaved chocolate or chocolate curls.
- Chill at least 1 hour before serving.
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 BROWNIE TORTE
This is a lovely and rich but easy to make torte. Starts with a mix and comes out delicious...looks and tastes completely homemade!
Provided by Karen..
Categories Dessert
Time 38m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 2- 8 inch round cake pans.
- Line each with a wax paper circle and grease again.
- Combine brownie mix, eggs and water and mix well.
- Stir in pecans.
- Spread batter evenly in the prepared pans.
- Bake for 15 to 18 minutes.
- Cool for 5 minutes and remove from pans to cool completely on racks.
- Peel waxed paper from layers.
- Beat whipping cream until foamy.
- Gradually add sugar and coffee, beating until stiff peaks form.
- Spread whipped cream mixture on bottom brownie layer.
- Top with remaining layer and finish frosting sides and top with whipped cream mixture.
- Chill until serving time.
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.
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