Frozen Mocha Mousse Recipes

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FROZEN MOCHA TORTE



Frozen Mocha Torte image

For an easy, make-ahead dessert that's elegant and luscious, try this recipe. The perfect blend of mocha and chocolate is in each cool, refreshing slice. -Aelita Kivirist, Glenview, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1 cup chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2/3 cup chocolate syrup
2 tablespoons instant coffee granules
1 tablespoon hot water
1 cup heavy whipping cream, whipped
Chocolate-covered coffee beans, optional

Steps:

  • In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.

Nutrition Facts : Calories 414 calories, Fat 23g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 222mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 6g protein.

CREAMY MOCHA FROZEN DESSERT



Creamy Mocha Frozen Dessert image

Light as a feather, this cool, satisfying dessert is delicious and impressive to serve. It's an excellent dessert to take to a potluck because it can be made ahead and stored in the freezer. -Launa Shoemaker, Landrum, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 24 servings.

Number Of Ingredients 9

2 teaspoons instant coffee granules
1 tablespoon hot water
1 cup cream-filled chocolate cookie crumbs
3/4 cup chopped pecans, divided
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup chocolate syrup
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.

Nutrition Facts :

FROZEN MOCHAS



Frozen Mochas image

Provided by Ree Drummond : Food Network

Categories     beverage

Time 10m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups chilled very strong brewed coffee or espresso, or coffee concentrate, recipe follows
1 cup whole milk, or more to taste
1/2 cup semisweet chocolate chips, plus more for topping if desired!
1/4 cup sweetened condensed milk
1/4 cup chocolate syrup, plus more for drizzling
1 teaspoon vanilla extract
1/4 cup half-and-half, optional
Whipped cream, for serving
1 pound ground coffee (a good, rich roast)

Steps:

  • Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
  • Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
  • In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
  • Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

FROZEN MOCHA MOUSSE PIE



Frozen Mocha Mousse Pie image

Make and share this Frozen Mocha Mousse Pie recipe from Food.com.

Provided by Laurawombat Garcia

Categories     Pie

Time 30m

Yield 16 serving(s)

Number Of Ingredients 6

1/2 cup hot water
4 teaspoons instant coffee granules
1 (14 fluid ounce) can sweetened condensed milk
1 (12 ounce) package semi-sweet chocolate chips, melted cooled
3 cups heavy cream
1 prepared 9-inch Oreo cookie pie crust

Steps:

  • In a large bowl stir together hot water and coffee granules.
  • Whisk in milk then chocolate.
  • In another bowl at high speed beat 2 cups cream until stiff peak stage. Fold whipped cream into chocolate mixture.
  • Spread this mixture into pie shell and freeze 7 to 8 hours.
  • Top with whipped cream and eat.

Nutrition Facts : Calories 364.2, Fat 25.8, SaturatedFat 15.9, Cholesterol 72.5, Sodium 62.1, Carbohydrate 33, Fiber 1.2, Sugar 29.8, Protein 4.5

FROZEN MOCHA CAKE WITH CHOCOLATE GANACHE GLAZE



Frozen Mocha Cake with Chocolate Ganache Glaze image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Kahlúa     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons water
3 large eggs, separated
1/4 cup sugar
Filling
5 large egg yolks
1/2 cup sugar
1/4 cup Kahlúa or other coffee liqueur
1 cup chilled heavy whipping cream
2 1/2 teaspoons instant espresso powder
3 large egg whites
1/2 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate
Glaze
1/2 cup whipping cream
1/4 cup Kahlúa or other coffee liqueur
1 tablespoon light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons whole coffee beans

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine chocolate and 2 tablespoons water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5 minutes. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating until stiff and glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined and being careful not to deflate batter.
  • Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans on rack 1 hour. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
  • For filling:
  • Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang. Whisk egg yolks, 1/4 cup sugar, and Kahlúa in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 9 minutes total. Remove bowl from over water. Continue to beat mixture until cool to touch, about 3 minutes. Beat whipping cream and espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
  • For glaze:
  • Bring first 3 ingredients to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Transfer 1/2 cup glaze to small bowl; chill until cool and very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10 minutes.
  • Remove foil and plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1 hour.
  • Rewarm remaining glaze over low heat until just warm and pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly and smoothly over top and sides. Sprinkle coffee beans around top edge of cake. Freeze until firm and glaze is set, at least 4 hours. (Can be made 3 days ahead. Cover; keep frozen.)
  • To serve, dip long thin sharp knife into hot water, then wipe dry and cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze and repeating for each slice.

MOCHA MOUSSE



Mocha Mousse image

Provided by Marian Burros

Categories     dessert

Time 25m

Number Of Ingredients 7

8 ounces heavy cream
1/2 cup sugar
1/8 teaspoon cream of tartar
Salt
1/4 cup egg whites
1 1/2 teaspoons instant espresso coffee powder
1/2 cup melted sweet chocolate

Steps:

  • Whip cream until soft and firm.
  • In small saucepan combine sugar and cream of tartar. Add 1/4 cup water. Stir and cook slowly until sugar dissolves and water boils. Boil without stirring until syrup reaches 242 degrees.
  • Add salt to egg whites and beat until stiff peaks form. Beat in hot syrup and beat to form stiff peaks.
  • Fold in coffee and chocolate.
  • Whip cream until soft and firm. Fold into meringue mixture and chill.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 161 milligrams, Sugar 20 grams

CREAMY MOCHA FROZEN DESSERT



Creamy Mocha Frozen Dessert image

A wonderful creamy mocha frozen dessert for the summer or anytime. Grated chocolate may be sprinkled on top along with the chopped pecans.

Provided by Kittencalrecipezazz

Categories     Frozen Desserts

Time 15m

Yield 20 serving(s)

Number Of Ingredients 10

2 teaspoons instant coffee granules
1 tablespoon hot water
1 1/2 cups crushed cream-filled Oreo cookies (measure after crushing)
1 cup chopped pecans, divided
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons butter or 2 tablespoons margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup chocolate flavored syrup (I use Hershey's and also homemade)
1 (8 ounce) carton frozen Cool Whip Topping, thawed

Steps:

  • Prepare a 13 x 9-inch baking pan.
  • In a small bowl, dissolve the coffee granules in hot water; set aside.
  • In another bowl, combine cookie crumbs, 1/2 cup chopped pecans and melted butter.
  • Press into the bottom of the pan.
  • In a mixing bowl, beat the softened cream cheese until light and fluffy.
  • Blend in the coffee mixture, sweetened condensed milk and the chocolate syrup; mix to combine.
  • FOLD (do not beat) in the thawed whipped topping.
  • Spread over the crust in pan.
  • Sprinkle the remaining pecans on top.
  • Freeze.

Nutrition Facts : Calories 351.1, Fat 24.6, SaturatedFat 11.9, Cholesterol 56.5, Sodium 208.8, Carbohydrate 29.6, Fiber 1.2, Sugar 21.7, Protein 5.1

MOCHA MOUSSE



Mocha Mousse image

Provided by Corby Kummer

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 8

14 ounces bittersweet chocolate
1/2 cup espresso or strong brewed coffee
1 cup heavy cream
10 eggs, separated
3/4 cup sugar
1 teaspoon vanilla
Pinch of salt
1 to 2 tablespoons Cognac (optional)

Steps:

  • Coarsely chop chocolate and melt it with coffee in a double boiler over (not in) boiling water, stirring frequently with a wooden spoon to quicken melting and to prevent overheating. Remove from over boiling water. Let cool to room temperature.
  • Meanwhile, whip cream until peaks hold their shape.
  • In bowl of an electric mixer, whip egg yolks with 1/4 cup sugar 4 to 5 minutes, until very thick and pale (the consistency should be that of a heavy mayonnaise). Beat in vanilla.
  • If egg whites are cooler than room temperature, warm by stirring briefly over boiling or hot water. In a clean, dry copper bowl, or in bowl of electric mixer, whip egg whites slowly until they start to foam. Increase speed to medium. When they are an opaque white add remaining 1/2 cup of sugar and salt and beat at medium speed until soft white peaks form.
  • Stir egg yolks into chocolate mixture; both should be at room temperature or slightly warmer. If the chocolate is not, stir it briefly over boiling or hot water. Add Cognac, if desired.
  • Fold in whipped cream, working quickly and being careful not to deflate the mixture. Fold in half the egg whites, then remaining egg whites.
  • Turn mixture out into a serving bowl or ramekins and let cool in refrigerator at least 2 hours, preferably 4, before serving.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 12 grams, Carbohydrate 52 grams, Fat 31 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 130 milligrams, Sugar 47 grams, TransFat 0 grams

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