HOT COCOA MOUSSE
It only takes 15 minutes to make our elegant-looking Hot Cocoa Mousse made with instant hot cocoa mix, whipping cream, ground cinnamon, powdered sugar and vanilla.
Provided by Bree Hester
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, beat whipping cream with electric mixer on high speed until cream begins to thicken.
- On medium speed, beat in powdered sugar and cocoa mix until blended. Add 1/4 teaspoon cinnamon and the vanilla; beat on high speed until soft peaks form.
- Spoon mousse into individual dessert dishes. Garnish with whipped cream; sprinkle with cinnamon. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
WICKED HOT CHOCOLATE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
- Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
- Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
WICKED HOT CHOCOLATE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
- Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
- Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
- With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time:
- Inactive Prep Time:
EASY COCOA MOUSSE
"This airy, melt-in-your-mouth mousse has a light cocoa flavor that's so good," comments Donna Brooks of Jefferson, Maine. "It's simple to mix, then pop in the fridge while you're preparing the rest of your meal."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Cook over low heat until gelatin is dissolved. , In a blender, combine the milk, sweetener, cocoa and vanilla. Slowly add gelatin mixture. Fold in 1-1/2 cups whipped topping. Spoon into serving dishes. Cover and chill for at least 1 hour. Garnish with remaining topping.
Nutrition Facts : Calories 81 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate, Fiber 3g protein.
HOT COCOA
A dash of cayenne pepper makes all the difference in Alton Brown's Hot Cocoa recipe, from Good Eats on Food Network.
Provided by Alton Brown
Categories beverage
Time 5m
Yield 5 1/2 cups dry mix
Number Of Ingredients 7
Steps:
- Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
- Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
NO-FUSS COCOA MOUSSE
Steps:
- Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended.
- Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.
COCO CRISPY MOUSSE
Provided by Food Network
Categories dessert
Time 3h25m
Yield 24 chocolate cups
Number Of Ingredients 8
Steps:
- Combine the milk, 4 1/2 ounces cream and 3/4 ounce of the sugar in a saucepan and bring to a boil.
- In a bowl, whisk together the egg yolks and the remaining 3/4 ounce sugar, and then temper with the hot dairy mixture. Return the mixture to the heat; heat to 185 degrees F, stirring.
- Pour the custard mixture over the chopped bittersweet chocolate and let sit for 1 minute. Add the gelatin sheets and whisk to combine into a ganache. Cool over an ice bath to 70 degrees F.
- In 3 additions, fold the whipped cream into the cooled mousse mixture. Return to the ice bath and cool to a spreadable/pipeable consistency.
- Pour the dark chocolate and white chocolate simultaneously into 24 half-sphere molds, or pour the white chocolate first and then the dark chocolate to create a marble effect. Refrigerate until set, 1 hour.
- Pour the mousse into the chocolate cups and refrigerate until set, 1 hour.
COCOA CHOCOLATE MOUSSE WITH EGG WHITES
A good lighter version with no whipped cream or egg yolks. From the First magazine for Women, January 2009, in their insider secrets for slimming resolutions. "Rich enough to hit the spot and light enough to fit into my diet" from Chef Jennifer Iserloh. Slimming Perk: Italian researchers found that cocoa's flavanols can accelerate fat burning in 15 days. The compounds enhance the body's insulin sensitivity, so sugar is rushed to the cells and used for fuel. Cooking time is chilling time.
Provided by Chef Johnsonville
Categories Dessert
Time 1h10m
Yield 4 6 ounces ramekins, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl of electric mixer beat egg whites 2 minutes or until they're fluffy and cling to bowl when tilted.
- In a separate bowl, whisk together sour cream, sugar, cocoa, coffee and vanilla.
- Using spatula, fold egg whites into sour cream mixture in 3 batches.
- Divide among four 6 ounce ramekins.
- Cover and chill 1 hour.
CHOCOLATE MOUSSE WITH COCOA POWDER
No cooking involved, and it just doesn't get much easier than this for an elegant dessert. I like to pipe the mousse into small shooter glasses for a lovely presentation. Everybody has room for a mini dessert! Chilling the bowl and beaters will result in a better whipped cream.
Provided by lutzflcat
Yield 6
Number Of Ingredients 7
Steps:
- Combine cream, 1/2 cup powdered sugar, and cocoa powder in a large chilled bowl. Beat with an electric mixer with chilled beaters until stiff peaks form; set aside.
- Beat whipped cream cheese in a separate bowl until soft. Add 2 tablespoons powdered sugar gradually and beat until well combined. Mix in almond extract and beat until well incorporated. Fold the cream cheese mixture into the chocolate whipped cream until both are completely blended.
- Spoon or pipe mousse into small serving dishes. Top with grated chocolate.
Nutrition Facts : Calories 310 calories, Carbohydrate 19.1 g, Cholesterol 91 mg, Fat 26.4 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 16.1 g, Sodium 104.9 mg, Sugar 14.8 g
COCOA NUT MOUSSE
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Each serving is 2/3 cup. Make Ahead: Mousse can be prepared up to 1 day in advance; chill in dessert cups, covered with plastic wrap, until ready to serve. Top with almonds and coconut, if using, just before serving.
Provided by internetnut
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 275. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
- In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute, and almond and vanilla extracts; beat just until blended. Fold in whipped topping, almonds, and coconut.
- Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.
Nutrition Facts : Calories 286.8, Fat 19.2, SaturatedFat 11.6, Cholesterol 38.3, Sodium 163.8, Carbohydrate 12.9, Fiber 2.6, Sugar 3.7, Protein 16.6
COCONUT HOT COCOA
A warm, made-from-scratch treat! Cocoa leads to a bittersweet chocolate taste and the coconut milk adds a hint of richness.
Provided by spice and everything nice
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Stir coconut milk beverage, cocoa powder, sugar, vanilla extract, and cinnamon together in a saucepan over medium heat until cocoa and sugar are completely dissolved and mixture is heated through, 5 to 10 minutes. Pour hot cocoa into a mug.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 49 g, Fat 9.5 g, Fiber 5.9 g, Protein 2.1 g, SaturatedFat 7.9 g, Sodium 12.4 mg, Sugar 12.8 g
MEXICAN CHOCOLATE MOUSSE
I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.
Provided by TheHeavenlyHeatherly
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
- 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
- 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.
Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5
COCOA MOUSSE PIE
This is my husband's favorite dessert. It's cool, creamy, chocolaty and a snap to fix.-Patti Beatty, Hamilton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, sugar and cocoa. Beat in milk and vanilla until smooth. Fold in whipped topping. Spoon into crust. Cover and freeze for 20 minutes. Garnish with additional whipped topping an cocoa if desired.
Nutrition Facts : Calories 268 calories, Fat 9g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 143mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
COCOA POWDER CHOCOLATE MOUSSE
This mousse served in shot glasses is perfect for when you're craving something sweet but just want a small portion. You can enjoy them as soon as you make them, or you can chill them in the fridge for a cooler dessert.
Provided by Yoly
Categories Desserts Chocolate Dessert Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine heavy whipping cream, cocoa powder, powdered sugar, vanilla extract, and salt a large bowl and beat with an electric mixer until stiff peaks form.
- Pipe mousse into 6 shot glasses. Serve immediately or chill until serving.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 4 g, Cholesterol 27.2 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 4.7 g, Sodium 33.8 mg, Sugar 2.5 g
HEALTHY HOT COCOA
Healthy hot cocoa, great alternative to Nesquick® or other store-bought cocoa mixes. Garnish with cinnamon.
Provided by Drew
Categories Drinks Recipes Hot Chocolate Recipes
Time 7m
Yield 1
Number Of Ingredients 4
Steps:
- Heat milk in a saucepan over medium heat. Add cacao powder, stevia powder, and vanilla extract; stir until hot, 2 to 3 minutes.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 14.1 g, Cholesterol 19.5 mg, Fat 6.6 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 4.2 g, Sodium 100.1 mg, Sugar 11.6 g
INCREDIBLY EASY COCOA CAPPUCCINO MOUSSE
Make and share this incredibly easy cocoa cappuccino mousse recipe from Food.com.
Provided by meatymeatball
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- in medium saucepan,combine SC milk, cocoa, butter, and coffee.
- cook over low heat until smooth.
- remove from heat; cool.
- in large bowl, fold together choc mixture and whipped cream/cool whip.
- pour into 8 dessert dishes.
- optional: garnish with whipped cream and sprinkle some cocoa powder ove it.
- enjoy!
Nutrition Facts : Calories 291, Fat 15.3, SaturatedFat 11, Cholesterol 29.4, Sodium 104.5, Carbohydrate 36.2, Fiber 1.2, Sugar 34.2, Protein 5.2
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