CAPPUCCINO MOUSSE
This is such a simple dessert that is so elegant to serve to your special guests or for that special dinner for you and your mate.
Provided by Audrey M
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 354.7, Fat 20.4, SaturatedFat 12.8, Cholesterol 76.8, Sodium 100.5, Carbohydrate 37.5, Sugar 36.1, Protein 6.5
CAPPUCCINO CUPS
Steps:
- Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold.
- To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a "C" for each mug on a piece of waxed paper. Allow the chocolate to harden.
- Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden.
- Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve.
- 1/4 cup water
- 1 1/2 tablespoons corn syrup
- 2/3 cup sugar
- 1/2 cup heavy cream
- 2 tablespoons Cognac
- Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use.
- 1/2 cup heavy cream
- 1 tablespoon instant coffee
- 1 cup chopped white chocolate
- 1 tablespoon coffee liqueur
- 1/2 teaspoon coffee extract
- Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above).
- 1/2 cup heavy cream
- 3/4 cup chopped white chocolate
- Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted.
MOCHA CAPPUCCINO
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired.
THE BEST CHOCOLATE MOUSSE
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
- Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
- Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
- Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
- Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
- Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)
CAPPUCCINO KNOTS
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 12 knots
Number Of Ingredients 16
Steps:
- Make the knots: Put the melted butter in a bowl. Whisk the granulated sugar and espresso powder in another bowl.
- Butter a 12-cup muffin pan. Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope. Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar. Tie the dough into a knot. Place in a muffin cup with one end of the knot facing up. Repeat with the remaining dough. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes.
- Preheat the oven to 350 degrees F. Bake the knots until puffed and golden brown, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pan.
- Meanwhile, make the glazes: Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary. In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth. Transfer the white glaze to a resealable plastic bag.
- Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes. Snip a small corner of the bag with the white glaze and pipe over the knots.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
CHOCOLATE CAPPUCCINO MOUSSE CAKE
Layers of coffee-flavored angel food cake and decadent chocolate mousse are covered with a to-die-for buttercream frosting. Each slice of this dessert is like a piece of heaven. It takes some time to prepare, but the compliments that follow make the effort worth it.-Jane Woods, Fort Worth, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 478 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 1g fiber), Protein 4g protein.
CAPPUCCINO MOUSSE PIE
This is very r-i-c-h due to the amount of whipping cream, but well worth the splurge. The recipe came from my mom's collection of clippings, from a magazine. For a change, I have made this without the crust - just layering the filling(s) in clear glasses ( I actually used those mini plastic wine glasses for a large crowd. I also have been known to add 2 tablespoons of coffee liquer to the whipping cream mixture before beating. Feel free to garnish with whipped cream & chocolate curls (and fresh raspberries if you have any). NOTE: Cooking time=chilling time.
Provided by Sweet PQ
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
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.
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
COOL CAPPUCCINO
Indulge coffee cravings with this easy, frothy shake. Just combine milk, instant cappuccino mix and whipped topping in a blender and enjoy!
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Place milk and cappuccino mix in blender container; cover. Blend on high speed until cappuccino mix is dissolved.
- Add whipped topping; cover. Blend until smooth.
- Serve immediately.
Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 27 g, Protein 9 g
CAPPUCCINO MOUSSE
Low-fat yogurt helps make this creamy and delicious Cappuccino Mousse a Healthy Living dessert everyone can enjoy.
Provided by My Food and Family
Categories Home
Time 25m
Yield 5 servings, about 1/2 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 22 g, Fiber 0 g, Sugar 20 g, Protein 3 g
CREAMY CAPPUCCINO MOUSSE
Our luscious Creamy Cappuccino Mousse tastes a bit like tiramisu. Only there are no ladyfingers and it's easier to make!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CAPPUCCINO MOUSSE TRIFLE
"This is the easiest trifle I've ever made, yet it looks like I spent time on it," says Tracy Bergland, Prior Lake, Minnesota. "I like to pipe whipped topping around the edge of the bowl, grate chocolate in the center and sprinkle with cinnamon. It gets rave reviews."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 166 calories, Fat 8g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
QUICK CAPPUCCINO MOUSSE
This is a yummy dessert treat that my mother got from International Delight quite a few years ago. Prep time includes time to chill.
Provided by Kree6528
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 222.6, Fat 9.6, SaturatedFat 7.7, Cholesterol 8.5, Sodium 394, Carbohydrate 32.4, Sugar 29.6, Protein 2.4
CAPPUCCINO MOUSSE TRIFLE
Make and share this Cappuccino Mousse Trifle recipe from Food.com.
Provided by Just Cher
Categories Dessert
Time 10m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, stir the milk and coffee granules until dissolved.
- Remove 1 cup of the mixture and set aside Add pudding mixes to the remaining milk mixture, beat on low for 2 minutes or until thickened.
- Fold in half 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 whip topping and chocolate.
- Sprinkle with cinnamon.
- Cover and refrigerate until ready to serve (at least 2 hours).
Nutrition Facts : Calories 173.6, Fat 9.7, SaturatedFat 7.7, Cholesterol 5.3, Sodium 205.1, Carbohydrate 20.9, Fiber 0.3, Sugar 18.1, Protein 2
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