CHOCOLATE CAPPUCCINO MOUSSE
"This decadent dessert is sure to please your favorite chocolate or coffee lover," confirms Katie Sloan of Charlotte, North Carolina. "It's easy to make, too!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, dissolve coffee in hot water. Stir in the milk, cocoa and butter. Cook and stir over medium-low heat until blended. Remove from the heat. , Transfer to a large bowl; cool completely. In a small bowl, beat cream and cinnamon until stiff peaks form. Fold a fourth of the whipped cream mixture into cocoa mixture, then fold in the remaining whipped cream mixture. Spoon into dessert dishes. Top with additional whipped cream, cocoa and cinnamon if desired.
Nutrition Facts : Calories 863 calories, Fat 61g fat (38g saturated fat), Cholesterol 212mg cholesterol, Sodium 251mg sodium, Carbohydrate 68g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein.
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.
CAPPUCCINO MOUSSE
Created by our Test Kitchen, this rich mousse has a hint of coffee and a pleasantly creamy texture. Make it ahead for a delightful finale.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add cocoa and coffee; stir until dissolved. Transfer to a small bowl; refrigerate until mixture begins to thicken., Beat until light and fluffy. Combine yogurt and sugar; beat into gelatin mixture. Fold in whipped topping. Divide between two dessert dishes. Refrigerate until firm.
Nutrition Facts : Calories 125 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 40mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
CAPPUCCINO MOUSSE
Have a cup of cappuccino, creamy dessert mousse.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 375, Carbohydrate 32 g, Cholesterol 90 mg, Fiber 0 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg
CHEF LYLE'S CAPPUCCINO MOUSSE IN CHOCOLATE CUPS
" I created this elegant dessert for an Italian wedding I catered in 94 and it has a flavor twist. I found that I could use White chocolate, coffee, plus cinnamon and vanilla to makes a cappuccino mousse. Use foil baking liners for the best results when making the chocolate cups. "Leave it to an Italian to come up with something like this!"
Provided by Chef Lyle
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chill clean mixing bowl and balloon whip in freezer for whipping cream.
- Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth.
- Dissolve instant coffee in 1 teaspoon hot water.
- Add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
- Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
- Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
- Chill in refrigerator or freezer until hardened, about 10-15 minutes.
- While chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks.
- Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
- Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes.
- Fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. Garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
- Refrigerate; let stand about 5 minutes at room temperature before serving.
Nutrition Facts : Calories 333.2, Fat 22.7, SaturatedFat 13.3, Cholesterol 43.4, Sodium 25.1, Carbohydrate 29.9, Fiber 1.5, Sugar 26.1, Protein 2.5
ULTIMATE CHOCOLATE-CAPPUCCINO COOKIE CUPS
Prize-Winning Recipe 2006! Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
- Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
- In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 22 g, TransFat 1 g
CAPPUCCINO MOUSSE IN CHOCOLATE CUPS
This elegant dessert has a flavor twist. White chocolate, coffee plus cinnamon and vanilla make this mousse a cappuccino mousse. Use foil baking liners for the best results when making the chocolate cups.
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Chill clean mixing bowl and balloon whip in freezer for whipping cream.
- Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth. Dissolve instant coffee in 1 teaspoon hot water. Add dissolved coffee, 1/4 cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
- Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2. Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner. Chill in refrigerator or freezer until hardened, about 10-15 minutes.
- While chocolate cups are chilling, whip remaining 3/4 cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks. Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
- Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes. Fill each chocolate cup with about 4 tablespoons whipped cream mixture. Garnish with chocolate curls, if desired. Refrigerate; let stand about 5 minutes at room temperature before serving.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 34.9 g, Cholesterol 43.7 mg, Fat 26.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 15.6 g, Sodium 26.5 mg, Sugar 31.4 g
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 MOUSSE IN CHOCOLATE CUPS
This elegant dessert has a flavor twist. White chocolate, coffee plus cinnamon and vanilla make this mousse a cappuccino mousse. Use foil baking liners for the best results when making the chocolate cups.
Provided by Allrecipes Member
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Chill clean mixing bowl and balloon whip in freezer for whipping cream.
- Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth. Dissolve instant coffee in 1 teaspoon hot water. Add dissolved coffee, 1/4 cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
- Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2. Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner. Chill in refrigerator or freezer until hardened, about 10-15 minutes.
- While chocolate cups are chilling, whip remaining 3/4 cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks. Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
- Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes. Fill each chocolate cup with about 4 tablespoons whipped cream mixture. Garnish with chocolate curls, if desired. Refrigerate; let stand about 5 minutes at room temperature before serving.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 34.9 g, Cholesterol 43.7 mg, Fat 26.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 15.6 g, Sodium 26.5 mg, Sugar 31.4 g
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