CHOCOLATE ESPRESSO MOUSSE
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
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
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
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
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
CHOCOLATE-HAZELNUT-ESPRESSO MOUSSE
Provided by Michael Symon : Food Network
Categories dessert
Time 2h10m
Yield 2 cups
Number Of Ingredients 6
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
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 4 servings
Number Of Ingredients 10
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
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
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
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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