Fluffycoffeemousse Recipes

COFFEE MOUSSE

Coffee Mousse image

A coffee mouse with cream cheese. GREAT RECIPE. Impresses your guests. And even yourself. I got it from Kraft Canada's Whats Cooking magazine.

Provided by Jon Chef Blizardry

Categories Gelatin

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons maxwell house instant coffee
1 1/2 teaspoons unflavored gelatin
1/4 cup water (room temperature)
1/4 cup boiling water
1/2 cup cream cheese spread (1/2 of 250-g tub)
1/3 cup sugar
2/3 cup whipping cream
2 eggs
6 coffee beans

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.

Nutrition Facts : Calories 224, Fat 17.2, SaturatedFat 10.2, Cholesterol 124.8, Sodium 170.2, Carbohydrate 13.4, Sugar 11.9, Protein 4.8

FLUFFY COFFEE MOUSSE

Fluffy Coffee Mousse image

Creamy and fluffy all at once, this dessert looks good enough to be nice ending to a romantic dinner- but it only takes a few ingredients and little effort to make. Taken from an old 70's dessert cookbook. Cooking time is chilling time.

Provided by Mami J

Categories Dessert

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups miniature marshmallows
1 cup strong coffee
1/2 cup evaporated milk, refrigerated for 30 minutes
2 ounces chocolate, grated
1 cup whipped cream (optional)

Steps:

Heat the coffee and marshmallows in a small saucepan, stirring often until they are almost melted.
Meanwhile, prepare an ice bath.
Add the chocolate to the marshmallow mixture, remove from heat and keep stirring until it's smooth. Pour into a bowl and place on ice bath.
Stir until cooled and beat with an electric mixer until frothy. In another bowl, (no need to wash beaters) beat evaporated milk until thickened and doubled in volume. Fold gently into marshmallow mixture.
Divide into 6 custard or ice cream cups and refrigerate until set. Garnish with a dollop of whipped cream and more grated chocolate if desired.

Nutrition Facts : Calories 128.9, Fat 6.6, SaturatedFat 4, Cholesterol 6.1, Sodium 38.6, Carbohydrate 18.5, Fiber 1.6, Sugar 9.7, Protein 3

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