CHOCOLATE-ESPRESSO MOUSSE SHOTS
Espresso-spiked chocolate pudding is layered with crushed chocolate wafers in this so simple dessert recipe. If desired, only use 1 cup skim milk and add half a cup Irish Crème liquor when you add in the espresso mixture. Sprinkle the whipped topping with additional instant espresso or garnish with a raspberry and a sprig of mint for an elegant presentation. We recommend assembling the shots the day you plan to enjoy them. But, if you'd like, make the mousse a couple of days in advance and store in the refrigerator. Wait to assemble the shots until a few hours before you plan to serve them and chill if needed.
Categories Dessert
Time 25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine espresso and water until dissolved; let cool to room temperature.
- In another bowl, whisk together pudding mix and skim milk until well-combined; whisk in espresso mixture and then fold in 1/2 cup whipped topping.
- Line up 16 shot glasses and spoon 1 tbsp pudding in each one; top each with 1 1/2 tsp cookie pieces, 1 1/2 tbsp pudding and 1 more tsp cookie pieces.
- Garnish each with 1 tbsp whipped topping before serving.
- Serving size: 1 shot
Nutrition Facts : Calories 20 kcal
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.)
CHOCOLATE ESPRESSO CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 4 to 6 servings (6 cups)
Number Of Ingredients 5
Steps:
- Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.
CHOCOLATE PUDDING SHOTS
Awesome alternative to Jell-O® shots. Serve in individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
Provided by Holly Hart
Categories Drinks Recipes Shot Recipes Jell-O® Shots
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 13.3 g, Cholesterol 0.9 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 106.3 mg, Sugar 11.6 g
CHOCOLATE ESPRESSO MOUSSE
Make and share this Chocolate Espresso Mousse recipe from Food.com.
Provided by Wrestler
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Melt the chocolate with 2/3 cup cream and liqueur, if used, in heavy saucepan over low heat or in the top of a double boiler over barely simmering water, stirring till smooth.
- Cool to room temperature.
- With an electric mixer, whip the remaining cream, sugar, and espresso till almost stiff.
- Fold a small amount of whipped cream into the cooled chocolate.
- Fold this mixture back into the remaining cream till smooth.
- Spoon into 8-10 wine glasses or dessert bowls.
- Chill at least one hour before serving.
- Garnish with fresh whipped cream, strawberry, raspberry or orange slices.
Nutrition Facts : Calories 426.8, Fat 34.8, SaturatedFat 21.3, Cholesterol 81.5, Sodium 27.6, Carbohydrate 33.1, Fiber 2.8, Sugar 26.9, Protein 3.1
ESPRESSO MOUSSE
This rich dessert is an impressive way to end a dinner party. Jars are a fun way to tote and serve the mousse, but you can use custard cups, ramekins, or even teacups instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle gelatin over 2 tablespoons water. In a medium bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until pale, about 1 minute.
- In a small saucepan, heat 1 cup cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.
- In a large bowl, using an electric mixer, beat 1 cup cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-ounce containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 cup cream and confectioners' sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder, if desired.
Nutrition Facts : Calories 419 g, Fat 40 g, Protein 4 g, SaturatedFat 24 g
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