Cappuccino Mousse Recipes

Steps:

• In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add cocoa and coffee; stir until dissolved. Transfer to a small bowl; refrigerate until mixture begins to thicken., Beat until light and fluffy. Combine yogurt and sugar; beat into gelatin mixture. Fold in whipped topping. Divide between two dessert dishes. Refrigerate until firm.

Steps:

• In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
• In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
• Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.

Steps:

• Freeze a metal or glass mixing bowl and beaters for about 10 minutes.
• In a small saucepan, add water and sprinkle gelatin over top.
• Let stand for 1 minutes.
• Cook on medium heat for about 1 minute or until gelatin dissolves.
• Add espresso powder, stirring constantly until espresso powder dissolves.
• Remove gelatin mixture from heat.
• In a large bowl, combine sweetened condensed milk, vanilla and espresso mixture; stir until well blended.
• Remove mixing bowl and beaters from freezer.
• In chilled bowl, beat whipping cream untilshiff peaks form.
• Fold into espresso mixture.
• Spoon into cups; cover and chill.
• Serve with whip cream and sprinkle of cinnamon on top.

Steps:

• Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350° for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks., Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form., In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in coffee, then milk until blended. Add dry pudding mix; beat 2 min. Let stand 5 min. or until thickened. Gently stir in 2 cups COOL WHIP.
• Spoon into 8 dessert dishes.
• Refrigerate several hours or until chilled. Garnish with remaining COOL WHIP just before serving.

Steps:

• Dissolve cappuccino mix in 1/4 cup cold milk in mixing bowl.
• Pour 1 3/4 cups cold milk into coffee mixture.
• Add 2 boxes instant pudding mix; beat with wire whisk 2 minutes.
• Gently stir in 1/2 of 8-oz tub of Cool Whip.
• Spoon into 8 dessert dishes; refrigerate 1 hour or until ready to serve.
• Top with remaining whipped topping.
• Note: You can substitute another coffee flavor if desired!

Steps:

• Sprinkle gelatine over coffee in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly.
• Place yogurt and sugar in blender; cover. Blend on high speed until smooth. Add gelatine mixture; cover. Blend well. Pour into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended.
• Spoon into five individual dessert dishes. Refrigerate at least 15 min. Top evenly with the remaining 1/4 cup whipped topping just before serving. Store leftover desserts in refrigerator.

Steps:

• In a large bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Gradually beat in coffee. Add pudding mix and cinnamon; whisk for 2 minutes. Let stand for 5 minutes or until soft-set. , Fold in 2 cups whipped topping. Spoon into six dessert dishes. Refrigerate until set. Garnish with remaining whipped topping and additional cinnamon.

Steps:

• In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping., Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving.

Steps:

• In a small saucepan, dissolve coffee in hot water. Stir in the milk, cocoa and butter. Cook and stir over medium-low heat until blended. Remove from the heat. , Transfer to a large bowl; cool completely. In a small bowl, beat cream and cinnamon until stiff peaks form. Fold a fourth of the whipped cream mixture into cocoa mixture, then fold in the remaining whipped cream mixture. Spoon into dessert dishes. Top with additional whipped cream, cocoa and cinnamon if desired.

Steps:

• Melt chocolate chips - either in the microwave, 1-1 1/2 minutes, or stovetop in a small double boiler. Mix whipping cream, coffee granules, sugar and vanilla (and coffee liquer if you are using) in a large bowl until the coffee granules dissolve. Beat with electric mixer on high until stiff peaks form when beaters are lifted.
• Remove & reserve 1 1/2 cups of the coffee whipped cream.
• Gently fold the melted chocolate into the remaining whipped cream until well blended. Spread this evenly in the crust.
• Spread and swirl the coffee whipped cream over the mousse. Chill until set. This will take at least 1 hour in the refrigerator, or 30 minutes in the freezer.
• Garnish & serve.