Microwave Mocha Mousse For Two Recipes

MOCHA MOUSSE

Steps:

• In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.

MOCHA MOUSSE

Steps:

• Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.

MOCHA MOUSSE

Steps:

• Place a small bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth and set aside. , In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes. Remove from the heat; whisk in chocolate mixture. , Pour into prepared bowl. Let stand for 5 minutes or until cooled, stirring occasionally. Add cream. With a hand mixer, beat until soft peaks form. Spoon into dishes; refrigerate until serving.

MOCHA MOUSSE

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.

MOCHA CHOCOLATE MOUSSE

Steps:

• Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
• Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
• Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
• Cool completely (30 minutes or more).
• Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer, using a whisk attachment, until foamy; gradually add sugar, beating until soft peaks form.
• Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
• Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
• Serve with cookies, if desired, and toppings.
• Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked.
• Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.

MOCHA CREAM CHEESE MOUSSE

Steps:

• In a small bowl, microwave the chocolate chips, half-and-half cream and coffee granules at 80% power for 45-60 seconds or until chips are melted; stir until smooth. Cool to room temperature., In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Add cream cheese and vanilla to cooled chocolate mixture; beat until smooth. Fold in whipped cream., Spoon into serving dishes. Garnish with whipped cream and chocolate curls.

MOCHA MOUSSE WITH SICHUAN PEPPERCORNS (MOUSSE AU MOKA ET POIVRE)

Steps:

• Grind peppercorns with mortar and pestle.
• Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
• Melt chocolate in a large bowl. Stir in cream. Cool slightly.
• Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
• Spoon mousse into glasses and chill at least 3 hours.

MOCHA MOUSSE

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.

MICROWAVE MOCHA MOUSSE FOR TWO

Steps:

• In a two-cup glass measure, stir together the sugar and cornstarch; gradually mix in 1/4 cup of the cream.
• Stir in chocolate chips.
• Microwave, uncovered, on Medium power (275 watts), stirring every 30 seconds until chocolate is softened (it should only take 1 to 2 minutes).
• Stir in liqueur.
• Refrigerate until chilled, about 30 minutes.
• About 2 hours before serving (or even earlier in the day), beat remaining cream in a chilled bowl until soft peaks form; fold in the chilled chocolate mixture.
• Pour into 2 small serving dishes.
• Cover and refrigerate at least 90 minutes.
• Garnish with chocolate curls if you're ambitious.