WHITE CHOCOLATE AND COFFEE MOUSSE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 16 (4-ounce) servings
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
- Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
- In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.
CHOCOLATE COFFEE MOUSSE
Make and share this Chocolate Coffee Mousse recipe from Food.com.
Provided by Jan in Lanark
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate over very low heat and let cool slightly.
- Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
- Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
- While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
- Fold in the whipped cream- takes some time to incorporate.
- Chill, covered, for at least two hours or overnight.
- Spoon into 4 parfait dishes.
- Add additional whipped cream (and toasted almonds if desired).
Nutrition Facts : Calories 567.3, Fat 37.1, SaturatedFat 21.9, Cholesterol 187.3, Sodium 63.3, Carbohydrate 56.2, Fiber 2.5, Sugar 50.9, Protein 6.2
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.
CHOCOLATE MOUSSE WITH A COFFEE TWIST
This is no standard chocolate mousse. Taken from Food & Wine Magazine by chef Marc Murphy. The added coffee and espresso may be too intense for some but it gives it a wonderful flavor.
Provided by Christen Skinner
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
- In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
- In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
- In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
- Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
- MAKE AHEAD The mousse can be prepared through Step 4 and refrigerated for up to 2 days.
Nutrition Facts : Calories 393.3, Fat 39.7, SaturatedFat 23.8, Cholesterol 264.3, Sodium 83.1, Carbohydrate 4, Sugar 1.7, Protein 6.3
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