Cappuccino Mousse Pie Recipes

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CAPPUCCINO MOUSSE



Cappuccino Mousse image

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

1/2 teaspoon unflavored gelatin
1/4 cup fat-free milk
1-1/2 teaspoons baking cocoa
1/4 teaspoon instant coffee granules
1/3 cup fat-free coffee-flavored yogurt
2 tablespoons sugar
1/2 cup reduced-fat whipped topping

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



Cappuccino Mousse image

Have a cup of cappuccino, creamy dessert mousse.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 6

1 cup milk
3/4 cup cold strong coffee
1 package (4-serving size) vanilla instant pudding and pie filling mix
2 tablespoons sugar
2 cups whipping (heavy) cream
1/4 cup sugar

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

CAPPUCCINO MOUSSE PIE



Cappuccino Mousse Pie image

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

1 1/2 cups semi-sweet chocolate chips
2 cups heavy whipping cream
3 tablespoons instant coffee granules
2 tablespoons granulated sugar (I have used icing sugar)
1 teaspoon vanilla extract
1 -6 ounce graham cracker pie crust (or chocolate flavour)

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.

MOCHA MOUSSE PIE



Mocha Mousse Pie image

Provided by Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 4

2 cups heavy cream, chilled
2 tsps. vanilla extract
3/4 cup plus 1 tablespoon Jif® Mocha Cappuccino Flavored Hazelnut Spread, divided
1 (6 oz.) ready-made graham cracker pie crust

Steps:

  • BEAT heavy cream in large bowl with electric mixer on medium-high speed until stiff and soft peaks form. Beat in vanilla. Reserve 3/4 cup for topping. Stir 3/4 cup hazelnut spread in medium bowl until smooth. Stir into remaining whipped cream until combined. Spoon evenly into graham cracker crust.
  • SPREAD reserved whipped cream over center of pie to within 1-inch of edge. Place 1 tablespoon hazelnut spread into corner of small resealable plastic bag. Microwave on HIGH 10 seconds or until soft. Cut a small corner off of bag. Drizzle over top. Chill 2 hours.

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM



Triple-Chocolate Pudding Pie with Cappuccino Cream image

Categories     Coffee     Chocolate     Dessert     Bake     Freeze/Chill     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
Chocolate-covered espresso beans

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
  • For filling:
  • Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
  • For topping:
  • Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
  • Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

If you like chocolate mousse, you'll love this pie! For an extra-decadent treat, try using a chocolate wafer crust in this recipe.

Provided by Jeannette Gartner

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time P1DT1h10m

Yield 8

Number Of Ingredients 15

1 (9 inch) pie shell, baked
1 cup semisweet chocolate chips
¼ cup white sugar
4 tablespoons water
1 teaspoon unflavored gelatin
1 tablespoon instant coffee powder
3 eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
2 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners' sugar
1 cup heavy whipping cream
½ teaspoon almond extract
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 37.7 g, Cholesterol 130.9 mg, Fat 32.7 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 16.6 g, Sodium 168.8 mg, Sugar 23.1 g

CHOCOLATE CAPPUCCINO MOUSSE PIE



Chocolate Cappuccino Mousse Pie image

Make and share this Chocolate Cappuccino Mousse Pie recipe from Food.com.

Provided by Dancer

Categories     Pie

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup flour
1/2 cup powdered sugar
1/2 cup butter, room temperature
1/2 cup finely chopped pecans
1 (3 ounce) package cream cheese, room temperature
4 teaspoons amaretto-flavored instant cappuccino mix
1 teaspoon vanilla extract
1 1/2 cups melted then cooled frango chocolate, mints (about 33 mints)
2 cups whipped cream
pecan halves (to garnish)

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.

Nutrition Facts : Calories 587.9, Fat 49, SaturatedFat 26.9, Cholesterol 71.5, Sodium 189.9, Carbohydrate 41, Fiber 6.9, Sugar 13.1, Protein 9.2

CHOCOLATE MOUSSE PIE



Chocolate Mousse Pie image

Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 5

1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust (9 inches)

Steps:

  • In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.

Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

JESSICA'S AMAZING CHOCOLATE MOUSSE PIE



Jessica's Amazing Chocolate Mousse Pie image

I just wanted a really good chocolate pie, but I also love chocolate mousse. Who doesn't? So, I started with a base recipe, but ended up adding my own ingredients and amounts to get the perfect chocolate mousse pie with chocolate whipped cream topping. Garnish with some finely chopped chocolate and fresh raspberries.

Provided by CampieGurl

Categories     Desserts     Pies     Chocolate Pie Recipes

Time 1h35m

Yield 8

Number Of Ingredients 15

6 ounces semisweet baking chocolate, chopped
3 tablespoons butter, at room temperature
3 large eggs, separated
½ teaspoon cream of tartar
¼ cup white sugar
½ cup cold heavy whipping cream
2 tablespoons white sugar
½ teaspoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
1 cup heavy whipping cream
⅓ cup white sugar
2 tablespoons confectioners' sugar
2 tablespoons cocoa powder
¼ teaspoon vanilla extract
1 pinch salt

Steps:

  • Chill a large bowl for about 1 hour.
  • Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
  • Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  • Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
  • Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
  • Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

Nutrition Facts : Calories 546 calories, Carbohydrate 49.2 g, Cholesterol 142.6 mg, Fat 38.3 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 19.3 g, Sodium 261.6 mg, Sugar 36.6 g

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