Chocolate Espresso Mousse Recipes

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CHOCOLATE ESPRESSO MOUSSE



Chocolate Espresso Mousse image

If you love chocolate and you love coffee, you'll be in heaven with this Chocolate Espresso Mousse! It's easy to make with very little cooking. Best made the day you are going to enjoy it.

Provided by The Blue Jean Chef, Meredith Laurence

Categories     Desserts/Sweets

Time 30m

Number Of Ingredients 9

4 ounces bittersweet chocolate (chopped)
2 tablespoons butter
2 egg yolks
½ teaspoon pure vanilla extract
1 teaspoon instant espresso powder
2 egg whites
4 teaspoons sugar
½ cup heavy cream (plus more for garnish)
2 tablespoons sugar espresso beans (for garnish)

Steps:

  • Melt the chocolate and butter together in a double boiler or in a bowl in the microwave. Let the chocolate cool slightly. Add the egg yolks to the chocolate one at a time, beating well between each addition. Add the vanilla extract and the instant espresso powder and mix well.
  • Whip the egg whites to soft peak stage (when the egg whites will almost stand up on their own at the end of the whisk - looking like a chocolate kiss). Add the sugar and beat again until glossy.
  • In a separate bowl, whip the heavy cream until it reaches soft peaks.
  • Fold the egg whites into the chocolate mixture carefully, trying not to deflate the egg whites too much. Then, fold in the whipped cream and combine gently until no more streaks of white appear.
  • Transfer to individual serving bowls or glasses. Refrigerate for 30 minutes, and then serve garnished with a dollop of whipped cream and an espresso bean or two. If you make the mousse ahead of time and store it in the refrigerator, let it sit out on the kitchen counter for 20 to 30 minutes before serving.

Nutrition Facts : ServingSize 4 g, Calories 371 kcal, Carbohydrate 20 g, Protein 5 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 155 mg, Sodium 93 mg, Fiber 2 g, Sugar 14 g

CHOCOLATE ESPRESSO MOUSSE



Chocolate Espresso Mousse image

With just five ingredients including soymilk and a mere 15 minutes, you can have a fancy mousse dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 6

Number Of Ingredients 6

2 tablespoons light chocolate soymilk
1 tablespoon instant espresso powder or instant coffee granules or crystals
1 oz semisweet or bittersweet baking chocolate
1 cup light chocolate soymilk
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups frozen (thawed) fat-free whipped topping

Steps:

  • In 1-quart saucepan, stir together 2 tablespoons soymilk, the espresso powder and chocolate. Cook over medium heat, stirring constantly, until chocolate is completely melted and mixture is well blended. Cool slightly.
  • In medium bowl, beat 1 cup soymilk and the pudding mix with electric mixer on medium speed or wire whisk 1 to 2 minutes or until mixture is well blended and thickened.
  • Stir melted chocolate mixture into pudding mixture. Fold in whipped topping. Spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 19 g, TransFat 0 g

CHOCOLATE ESPRESSO MOUSSE



Chocolate Espresso Mousse image

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

1 (12 ounce) package semi-sweet chocolate chips (2 cups)
2 cups whipping cream, divided
2 tablespoons orange-flavored liqueur (Grand Marnier) (optional)
3 tablespoons powdered sugar
2 teaspoons instant espresso or 2 teaspoons instant coffee powder
10 raspberries or 10 slices oranges

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

CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE



Chocolate-Hazelnut-Espresso Mousse image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h10m

Yield 2 cups

Number Of Ingredients 6

1 cup heavy cream
1/4 teaspoon instant espresso
1/2 cup chocolate-hazelnut spread, such as Nutella
1/4 cup toasted hazelnuts
1 cup whipped cream
Sliced bananas, optional

Steps:

  • Combine the heavy cream and espresso granules in a small mixing bowl. Stir until dissolved, about 5 minutes.
  • Add the espresso mixture to the bowl of a standing mixer, along with the chocolate-hazelnut spread. Mix with the whisk attachment on medium for 1 minute. Scrape the sides and bottom of the bowl, and continue beating until very soft peaks form, about 1 minute. Transfer to a serving bowl and refrigerate for 2 hours.
  • Garnish with the toasted hazelnuts and whipped cream and serve.
  • Cook's Note: I also often garnish this with some sliced bananas for my nephews.

ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM



Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h10m

Yield 4 servings

Number Of Ingredients 10

1/2 cup whole milk
3 tablespoons sugar
1/4 teaspoon instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites
1/4 cup mascarpone cheese, room temperature
2 tablespoons fresh squeezed orange juice
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon orange zest

Steps:

  • For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
  • *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
  • For the Cream: In the bowl of an electric mixer, stir together the
  • mascarpone cheese and the orange juice until smooth. Add the cream,
  • powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE



Mile-High Triple-Chocolate-Espresso Mousse Pie image

This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's the perfect choice for a special occasion like Thanksgiving or Christmas, we made this icebox creation as make-ahead friendly as possible. Fill and chill up to two days ahead, then dust with cocoa powder before serving.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 9h

Yield Serves 10 to 12

Number Of Ingredients 16

1 stick unsalted butter, melted, plus more for pan
9 ounces chocolate wafer cookies, such as Famous brand
1/3 cup granulated sugar
1/2 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped (1 1/4 cups)
8 ounces milk chocolate, chopped (1 1/4 cups)
6 large egg whites, plus 2 yolks, room temperature
1 teaspoon pure vanilla paste or extract
1/2 teaspoon cream of tartar
1/4 cup granulated sugar
1 1/4 cups heavy cream
1/4 cup confectioners' sugar
1 1/4 cups heavy cream
1 tablespoon instant espresso powder
1/4 cup confectioners' sugar
Unsweetened cocoa powder, for dusting

Steps:

  • Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
  • Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
  • In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
  • Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
  • Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
  • Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
  • To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.

ESPRESSO MOUSSE



Espresso Mousse image

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

1/2 teaspoon unflavored powdered gelatin (from one 1/4-ounce packet)
4 large egg yolks
1/4 cup granulated sugar
Fine salt
2 1/2 cups cold heavy cream
2 tablespoons instant espresso powder
1 tablespoon confectioners' sugar
Unsweetened cocoa powder (optional)

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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