Brownie Cappuccino Mousse Pie Recipes

CAPPUCCINO MOUSSE

Steps:

• In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
• In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
• Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.

CAPPUCCINO MOUSSE PIE

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.

MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

Steps:

• For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Coat the inside of a 9-inch pie plate with nonstick cooking spray.
• Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff.
• Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes.
• For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours.
• Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie.

ICED BROWNIE CAPPUCCINO

Steps:

• Combine all ingredients in a blender. Blend until smooth. Divide among 2 glasses. Put some whipped topping into a pastry bag or plastic bag fitted with a star tip. Top each drink with a little whipped topping and a drizzle of chocolate syrup.

MOCHA MOUSSE BROWNIES

Steps:

• In a microwave, melt the chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean (do not overbake and brownies will be thin). Cool on a wire rack. , For mousse, in a small bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved. , In a small bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into 24 bars.

CAPPUCCINO BROWNIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8-inch baking pans.
• Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
• In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
• Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.

CHOCOLATE CAPPUCCINO MOUSSE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, powdered sugar, butter and pecans.
• Mix using 2 knives.
• Pat onto bottom of and up sides of 9-inch pie plate.
• Bake 15 minutes or until done.
• Remove from oven and cool.
• Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
• Mix well.
• Fold in whipped cream.
• Spoon into cooled crust and refrigerate at least 3 hours before serving.
• Garnish with chocolates and/or pecans.

EASY CAPPUCCINO BROWNIES

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk eggs and sugar together in a bowl. Stir in melted chocolate and butter.
• Sift flour and cocoa powder together in another bowl; add to the chocolate mixture. Dissolve instant coffee in water and pour into the batter. Add heavy cream and walnuts; mix well. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

CHOCOLATE MOUSSE PIE

Steps:

• Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.
• In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.
• When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.
• To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

CAPPUCCINO MOUSSE TRIFLE

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.

CAPPUCCINO BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts., Transfer to a greased and floured 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack., For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour., For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set. Cut into bars. Refrigerate leftovers. Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.