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.
MOCHA MOUSSE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.
MOCHA MOUSSE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
- Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
- Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.
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 MOUSSE
This is a lot easier that your guests might think. If they ask just say that it took hours! Cook time is chill time.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Using a double boiler, melt the marshmallows in the boiling coffee.
- Refrigerate until cold, about 1 hour.
- Save 12 chocolate wafers and crush the rest. Combine with melted butter.
- Press into the bottom of a 9 inch spring form pan.
- Set the 12 wafers on end around the edge of the pan.
- Whip cream.
- Then whip chilled coffee mixture.
- Fold together and pour into the pan.
- May be chilled for up to 4 hrs at this point.
- Shave chocolate on top just prior to serving.
Nutrition Facts : Calories 326.1, Fat 20.9, SaturatedFat 12.3, Cholesterol 64.8, Sodium 159.4, Carbohydrate 34.5, Fiber 0.6, Sugar 20, Protein 2.4
MOCHA MOUSSE
Steps:
- In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.
DARK CHOCOLATE MOCHA MOUSSE CAKE
Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
- Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
- Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
- Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
- Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
- Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
- Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
- Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
- Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
- Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.
MOCHA MOUSSE
Steps:
- Coarsely chop chocolate and melt it with coffee in a double boiler over (not in) boiling water, stirring frequently with a wooden spoon to quicken melting and to prevent overheating. Remove from over boiling water. Let cool to room temperature.
- Meanwhile, whip cream until peaks hold their shape.
- In bowl of an electric mixer, whip egg yolks with 1/4 cup sugar 4 to 5 minutes, until very thick and pale (the consistency should be that of a heavy mayonnaise). Beat in vanilla.
- If egg whites are cooler than room temperature, warm by stirring briefly over boiling or hot water. In a clean, dry copper bowl, or in bowl of electric mixer, whip egg whites slowly until they start to foam. Increase speed to medium. When they are an opaque white add remaining 1/2 cup of sugar and salt and beat at medium speed until soft white peaks form.
- Stir egg yolks into chocolate mixture; both should be at room temperature or slightly warmer. If the chocolate is not, stir it briefly over boiling or hot water. Add Cognac, if desired.
- Fold in whipped cream, working quickly and being careful not to deflate the mixture. Fold in half the egg whites, then remaining egg whites.
- Turn mixture out into a serving bowl or ramekins and let cool in refrigerator at least 2 hours, preferably 4, before serving.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 12 grams, Carbohydrate 52 grams, Fat 31 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 130 milligrams, Sugar 47 grams, TransFat 0 grams
MOCHA MARBLE MOUSSE
Categories Coffee Chocolate Dairy Dessert Valentine's Day Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
- Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions. Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
- Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.
MOCHA MOUSSE WITH SICHUAN PEPPERCORNS (MOUSSE AU MOKA ET POIVRE)
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Provided by Raquel Carena
Categories Coffee Milk/Cream Mixer Chocolate Egg Dessert Spice Chill Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Grind peppercorns with mortar and pestle.
- Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
- Melt chocolate in a large bowl. Stir in cream. Cool slightly.
- Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
- Spoon mousse into glasses and chill at least 3 hours.
MOCHA CHOCOLATE MOUSSE
Recipe from Southern Living February 2014. This seriously easy and decadent mousse hides a secret: reduced-sodium soy sauce! Just 1/2 teaspoon elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread for five minutes in a 350F. oven opens up the flavors of the buttery cookies.
Provided by KerfuffleUponWincle
Categories Dessert
Time 3h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
- Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
- Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
- Cool completely (30 minutes or more).
- Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer, using a whisk attachment, until foamy; gradually add sugar, beating until soft peaks form.
- Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
- Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
- Serve with cookies, if desired, and toppings.
- Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked.
- Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.
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.
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 FRAPPE MOUSSE
Make this Frappe Mousse for the coffee lover in your family. Made with chocolate, fresh brewed GEVALIA coffee, COOL WHIP and more, this Mocha Frappe Mousse will not disappoint.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Sprinkle gelatine over cold water in small bowl; let stand 1 min.
- Meanwhile, melt 3 oz. chocolate in large bowl as directed on package. Add coffee and gelatine; stir until gelatine is completely dissolved.
- Add COOL WHIP; whisk until blended. Spoon into 6 glasses.
- Refrigerate 2 hours or until firm.
- Melt remaining chocolate; pour into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate over desserts.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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 MOUSSE
Steps:
- Whip cream until soft and firm.
- In small saucepan combine sugar and cream of tartar. Add 1/4 cup water. Stir and cook slowly until sugar dissolves and water boils. Boil without stirring until syrup reaches 242 degrees.
- Add salt to egg whites and beat until stiff peaks form. Beat in hot syrup and beat to form stiff peaks.
- Fold in coffee and chocolate.
- Whip cream until soft and firm. Fold into meringue mixture and chill.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 161 milligrams, Sugar 20 grams
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