Fluffycoffeemousse Recipes

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.

Steps:

• mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature.
• beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture.
• pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with coffee bean just before serving.

Steps:

• Pour milk into large bowl. Add pudding mix and instant coffee. Beat with wire whisk 2 minutes or until well blended.
• Add whipped topping; stir gently until well blended. Gently stir in chopped cookies. Pour into 1-1/2-quart souffle dish or serving dish; cover.
• Refrigerate at least 4 hours.

Steps:

• In a saucepan combine 1 1/2 cups raspberries and sugar.
• Heat and stir over medium heat until turn to liquid.
• Stir in gelatin.
• Remove from heat and scrape into a large bowl.
• Let cool for 5 minutes.
• Remove chilled whipped cream from refrigerator.
• Mix 1 cup of whipped cream into raspberry mixture until well combined.
• Fold in remaining whipped cream.

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil). , Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken. Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping. , Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.

Steps:

• Melt chocolate over very low heat and let cool slightly.
• Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
• Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
• While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
• Fold in the whipped cream- takes some time to incorporate.
• Chill, covered, for at least two hours or overnight.
• Spoon into 4 parfait dishes.
• Add additional whipped cream (and toasted almonds if desired).