FROZEN MOCHA MOUSSE
Steps:
- Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
- Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
- Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
- Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
- For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.
FROZEN CHOCOLATE MOUSSE
This three-ingredient chocolate dream takes a mere 15 minutes to put together.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 2
Number Of Ingredients 4
Steps:
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
- Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.
Nutrition Facts : Calories 240, Carbohydrate 15 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 40 mg
FROZEN ESPRESSO ZABAGLIONE
Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It's an easy way to make gelato at home, with a light airy texture.
Provided by David Tanis
Categories lunch, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in espresso and Cognac, then place bowl over double boiler. (For a makeshift double boiler, put 3 inches of water in a saucepan approximately the same size as bowl. Put the saucepan on stove, bring the water to a boil, then reduce heat to a rapid simmer.)
- Whisk rapidly until egg yolk mixture is warmed through. Continue whisking as the mixture begins to thicken. After 2 minutes or so it should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for a minute more.
- Pour custard into individual demitasse cups or into a serving dish. Cover with plastic wrap and freeze for several hours or overnight.
- Remove from freezer 10 minutes before serving. Dust with cocoa powder and powdered sugar if desired.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 13 grams
FROZEN CHOCOLATE MOUSSE WITH ORANGE LIQUEUR
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Make the mousse: Line a 7- to 8-inch bowl with plastic wrap, leaving a 2-inch overhang. Beat 1 cup heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use. Clean and dry the beaters.
- Put the chocolate in a large heatproof bowl. Heat the remaining 1 cup heavy cream in a small saucepan over medium heat until hot but not boiling, then pour over the chocolate and stir until melted. Set aside.
- Bring 1 1/2 inches of water to a boil in a wide pot; reduce the heat to maintain a gentle simmer. Whisk the egg yolks, 1/2 cup orange liqueur and 1 tablespoon granulated sugar in a medium metal bowl. Set the bowl over the pot of simmering water (do not let the bowl touch the water). Continue whisking, frequently scraping down the sides of the bowl with the whisk, until the mixture is thick, has almost doubled in volume and leaves a trail when you lift the whisk, about 5 minutes. Remove the bowl from the pot. (If the yolk mixture thickens too quickly or starts to scramble, remove the bowl from the pot and let cool slightly, whisking, then return to the pot.)
- Put the egg whites and the remaining 3/4 cup granulated sugar in a large metal bowl and set it over the simmering water. Beat on medium speed with a hand mixer until fluffy and shiny, about 3 minutes. Remove the bowl from the pot and continue beating until stiff peaks form, about 4 more minutes.
- Using a rubber spatula, fold the egg yolk mixture into the melted chocolate mixture until combined, then fold in the beaten egg whites until combined with some white streaks. (Do not overmix.) Gently fold in the whipped cream until no streaks remain. Fold in the remaining 1 tablespoon orange liqueur. Scrape the mixture into the plastic wrap¿lined bowl. Cover with plastic wrap and freeze at least 6 hours and up to 2 days.
- Make the chocolate shell: Combine the chocolate and coconut oil in a medium microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Remove the mousse from the freezer and uncover. Invert onto a platter and gently remove the plastic wrap. Pour the chocolate shell over the mousse and spread with the back of a spoon or a pastry brush to make a thin layer. Return to the freezer until the chocolate hardens, at least 10 minutes. Dust with confectioners' sugar right before serving.
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
ICED COFFEE MOUSSE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes. Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly. Spoon the mousse into 2 chilled long-stemmed glasses and chill it until ready to serve.
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
FROZEN ESPRESSO MOUSSE
Make and share this Frozen Espresso Mousse recipe from Food.com.
Provided by Lalaloob
Categories Frozen Desserts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream together the egg yolks, sugar, espresso, and vanilla until light.
- Add the melted chocolate and mix well.
- Pour into a large bowl.
- Beat the egg whites separately until firm but not dry.
- Using a rubber spatula, gently fold the chocolate - egg mixture, egg whites, whipped cream, and grated chocolate together until no trace of white is left.
- Pour the mousse into one 8-cup soufflé dish, or 8 individual 1-cup ramekins.
- Sprinkle a little espresso on top.
- Freeze the soufflé dish for 4 hours, the ramekins for 3 ½ hours.
Nutrition Facts : Calories 409.5, Fat 31.2, SaturatedFat 18.3, Cholesterol 221, Sodium 79.6, Carbohydrate 27.3, Fiber 1.8, Sugar 22.1, Protein 7.4
More about "frozen espresso mousse recipes"
101 BEST FROZEN DESSERT RECIPES | EPICURIOUS
From epicurious.com
FROZEN ESPRESSO - NESPRESSO RECIPES
From nespresso.com
FROZEN CHOCOLATE COFFEE MOUSSE - DOUGHMESSTIC
From doughmesstic.com
DISNEY RECIPE: CHOCOLATE WAFFLES WITH ESPRESSO FROZEN MOUSSE
From disneydiary.com
DARK CHOCOLATE ESPRESSO MOUSSE - CULINARY GINGER
From culinaryginger.com
FROZEN ESPRESSO MOUSSE RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPE! CHOCOLATE WAFFLES WITH ESPRESSO MOUSSE FROM DISNEY’S …
From disneybymark.com
RECIPE! CHOCOLATE WAFFLES WITH ESPRESSO MOUSSE FROM DISNEY’S …
From disneyfoodblog.com
FROZEN MOCHA MOUSSE BARS | RECIPES | SWERVE
From swervesweet.com
CREAMY CHOCOLATE ESPRESSO MOUSSE - CASUAL FOODIST
From casualfoodist.com
10 BEST FROZEN ESPRESSO DRINK RECIPES | YUMMLY
From yummly.com
FROZEN RASPBERRY MOUSSE | RICARDO
From ricardocuisine.com
20 EASY MOUSSE DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
HOW TO MAKE DISNEY’S CHOCOLATE WAFFLES WITH ESPRESSO FROZEN …
From purewow.com
DREAMY AND DECADENT CHOCOLATE MOUSSE (FREEZE IT FOR FROZEN TREAT)!
From christinascucina.com
FROZEN CHOCOLATE MOUSSE - THE HUNGRY MOUSE
From thehungrymouse.com
COFFEE MOUSSE CUPS - A BAKING JOURNEY
From abakingjourney.com
21 MOUSSE DESSERT RECIPES YOU'LL WANT TO DIG INTO - TASTE …
From tasteofhome.com
ESPRESSO MOUSSE | MOUSSE RECIPES, ESPRESSO MOUSSE RECIPE, DESSERTS
From pinterest.ca
FROZEN ESPRESSO MOUSSE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RICOTTA COFFEE MOUSSE RECIPE - RABBIT HILL INN
From rabbithillinn.com
ESPRESSO SEMI-FREDDO FROZEN DESSERT RECIPE | RECIPE | DESSERT …
CHOCOLATE ESPRESSO MOUSSE - RECIPES | BLUE JEAN CHEF
From bluejeanchef.com
FROZEN ESPRESSO MOUSSE (LA COVIGLIA AL CAFFè) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHOCOLATE COFFEE MOUSSE (5 INGREDIENTS!) - KYLEE COOKS
From kyleecooks.com
EASY ESPRESSO CHOCOLATE MOUSSE. - HALF BAKED HARVEST
From halfbakedharvest.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
FROZEN ESPRESSO MOUSSE | SEMIFREDDO RECIPE, DESSERT DISHES, …
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
3 INGREDIENT ESPRESSO MOUSSE - HOLLY'S CHEAT DAY
From hollyscheatday.com
CHOCOLATE ESPRESSO MOUSSE | BAKERS ROYALE
From bakersroyale.com
RECIPE: CHOCOLATE WAFFLES WITH ESPRESSO FROZEN MOUSSE FROM …
From mickeyblog.com
COFFEE MOUSSE RECIPE WITHOUT GELATINE | L’OR ESPRESSO
From lorespresso.com
LIGHT AND EASY 5-MINUTE FRUIT MOUSSE RECIPE - SERIOUS EATS
From seriouseats.com
BAILEYS FROZEN MOCHACCINO - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #desserts #easy #frozen-desserts #dietary #low-sodium #low-in-something
You'll also love