Coffee And Cream Mousse Recipes

COFFEE MOUSSE

Steps:

• Gather the ingredients.
• In a medium saucepan, combine the evaporated milk and coffee. Cook over low heat, stirring occasionally until it just starts steaming.
• In a separate bowl, whisk together the egg yolks and brown sugar.
• Add 1/2 cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined.
• Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 F on a digital candy thermometer.
• Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.
• Beat the heavy cream in a separate bowl until stiff peaks form.
• Thoroughly stir 1/2 cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream and no marbling shows. Serve the mousse chilled.

COFFEE MOUSSE

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil). , Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken. Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping. , Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.

CREAMY CAPPUCCINO MOUSSE

Steps:

• In a large bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Gradually beat in coffee. Add pudding mix and cinnamon; whisk for 2 minutes. Let stand for 5 minutes or until soft-set. , Fold in 2 cups whipped topping. Spoon into six dessert dishes. Refrigerate until set. Garnish with remaining whipped topping and additional cinnamon.

COOKIES AND CREAM MOUSSE RECIPE BY TASTY

Steps:

• Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
• Using a rolling pin, crush the cookies until they are finely ground.
• Microwave the cream from the chocolate sandwich cookies for 2 minutes.
• In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
• Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
• Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
• Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
• Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
• Serve immediately or refrigerate until ready to serve.
• Enjoy!

COFFEE MOUSSE

Steps:

• mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature.
• beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture.
• pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with coffee bean just before serving.

COFFEE AND CREAM MOUSSE

Steps:

• Pour the cream into a large mixing bowl. Gently stir in the instant coffee until dissolved. Gently stir in the Splenda and vanilla. Gradually whisk in the pudding mix until no longer grainy, then briskly whisk until thick. Chill well before serving.
• Can be frozen.