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.
FROZEN MOCHA CHEESECAKE
This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.
Nutrition Facts :
FROZEN MOCHA
Dutch process cocoa is the secret to rich chocolate flavor in this recipe, which may be frozen and scooped like ice cream or enjoyed as a frosty spoon drink. Although it takes just minutes to make, start the recipe one or two days in advance to allow for freezing time.
Provided by Food Network
Categories dessert
Time 12h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard.
- Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve.
FROZEN MOCHAS
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 9
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.
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