Mocha Chocolate Mousse Recipes

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EASY MOCHA MOUSSE



Easy Mocha Mousse image

Add a touch of elegance to your next dessert offering with this easy, make-ahead chocolate-coffee mousse.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 12

Number Of Ingredients 9

1 1/3 cups milk
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup fat-free egg product
1/4 cup brewed espresso (room temperature)
1/4 cup sugar
1/8 teaspoon salt
Sweetened whipped cream
Fresh berries, if desired
Fresh mint leaves, if desired

Steps:

  • In heavy non-aluminum saucepan, cook milk over medium- high heat 2 to 3 minutes or until tiny bubbles begin to appear around edges of pan. Remove from heat.
  • In blender, place chocolate chips, egg product, espresso, sugar and salt. Cover; blend on low speed 20 seconds or until smooth. With blender on low speed, add milk in slow, steady stream; blend 1 minute or until smooth.
  • Pour 1/3 cup chocolate mixture into each of 12 (5-oz) glasses. Cover and refrigerate 4 to 24 hours. Top with whipped cream. Garnish with berries and mint leaves.

Nutrition Facts : Calories 180, Fat 1 1/2, Fiber 2 g, ServingSize 1 Serving, Sodium 55 mg

CHOCOLATE MOCHA MOUSSE TORTE



Chocolate Mocha Mousse Torte image

Looking for a chocolate mocha mousse using Betty Crocker™ Super Moist™ dark chocolate cake mix? Then check out this delicious torte recipe.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
1 cup water
1/2 cup sour cream
1/4 cup vegetable oil
3 eggs
3/4 cup slivered almonds, toasted if desired, finely ground
4 oz semisweet baking chocolate, chopped
2 cups whipping cream
2 tablespoons instant espresso powder
2/3 cup sugar
1/2 cup sliced almonds, toasted if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
  • In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
  • Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
  • Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
  • Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

Nutrition Facts : Calories 490, Carbohydrate 49 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 33 g, TransFat 1/2 g

DEATH BY CHOCOLATE: MOCHA MOUSSE



Death By Chocolate: Mocha Mousse image

Provided by Food Network

Categories     dessert

Number Of Ingredients 8

14 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
1/2 cup water
4 tablespoons instant coffee
2 tablespoons cocoa, sifted
5 egg whites
2 tablespoons sugar
3/4 cup heavy cream

Steps:

  • Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
  • Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
  • Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.

MOCHA CHOCOLATE MOUSSE



Mocha Chocolate Mousse image

Recipe from Southern Living February 2014. This seriously easy and decadent mousse hides a secret: reduced-sodium soy sauce! Just 1/2 teaspoon elevates the deep, rich flavor of the dark chocolate. Add crunch with cookies to contrast the mousse's silky texture. Heating store-bought shortbread for five minutes in a 350F. oven opens up the flavors of the buttery cookies.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 3h55m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces bittersweet chocolate, baking bars (60% cacao, chopped)
2/3 cup strong-brewed coffee
1/4 cup Bourbon
1/2 teaspoon vanilla extract
1/2 teaspoon reduced sodium soy sauce
1 2/3 cups heavy cream (divided)
1/4 cup sugar
shortbread cookie (optional)
sweetened whipped cream (optional, and additional to heavy cream in ingredient list)
fresh raspberries, strawberries (optional) or chocolate shavings (optional)

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.

DARK CHOCOLATE MOCHA MOUSSE CAKE



Dark Chocolate Mocha Mousse Cake image

Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 12 servings

Number Of Ingredients 18

6 tablespoons unsalted butter, plus more for the pan
1/2 cup unsweetened dutch-process cocoa powder
1 tablespoon instant espresso powder
3/4 cup whole milk
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1/3 cup chocolate liqueur (optional)
2 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 tablespoons unsalted butter
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon powdered gelatin
1/3 cup sugar
1 tablespoon instant espresso powder

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
  • Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
  • Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
  • Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
  • Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
  • Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
  • Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
  • Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
  • Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
  • Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

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

MOCHA MOUSSE



Mocha Mousse image

When time is of the essence, Lewy Olfson of Madison, Wisconsin mixes up this tried-and-tested mousse. The smooth blend of chocolate and mocha flavors satisfies any sweet tooth.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 ounces semisweet chocolate
1 ounce unsweetened chocolate
3 tablespoons strong brewed coffee
2 eggs
1/3 cup sugar
1/8 teaspoon salt
2/3 cup heavy whipping cream

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.

Nutrition Facts :

MOCHA MOUSSE



Mocha Mousse image

This Healthy Living Mocha Mousse is made possible thanks to fat-free milk and COOL WHIP FREE Whipped Topping.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield Makes 6 servings, 2/3 cup each.

Number Of Ingredients 5

1-1/2 cups cold fat-free milk
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1/4 tsp. ground cinnamon
2 cups thawed COOL WHIP FREE Whipped Topping, divided

Steps:

  • Pour milk into medium bowl. Add coffee granules. Beat with whisk 2 min. Add dry pudding mix and cinnamon; beat 2 min. Stir in 1-1/2 cups COOL WHIP.
  • Pour into individual dessert dishes.
  • Refrigerate 1 hour. Top with remaining COOL WHIP just before serving.

Nutrition Facts : Calories 130, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7157 g, Sugar 0 g, Protein 3 g

MOCHA MOUSSE PIE



Mocha Mousse Pie image

Coffee and chocolate are perfectly paired in this lovely layered dessert from Beverly Gottfried, Candler, North Carolina. A convenient chocolate crumb crust holds the fluffy filling.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/2 cups semisweet chocolate chips
2 cups heavy whipping cream
2 tablespoons instant coffee granules
2 tablespoons sugar
1 teaspoon vanilla extract
1 chocolate crumb or graham cracker crust (9 inches)
Chocolate shavings, optional

Steps:

  • In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool. , Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping. , Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours. , Garnish with chocolate shavings if desired. Store in the refrigerator.

Nutrition Facts : Calories 474 calories, Fat 36g fat (20g saturated fat), Cholesterol 82mg cholesterol, Sodium 128mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.

MOCHA MARBLE MOUSSE



Mocha Marble Mousse image

Categories     Coffee     Chocolate     Dairy     Dessert     Valentine's Day     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

1 cup milk (do not use low-fat or nonfat)
4 teaspoons instant coffee powder
4 cups miniature marshmallows
2 cups chilled whipping cream
1 teaspoon vanilla extract
7 ounces semisweet chocolate, chopped

Steps:

  • Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
  • Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions. Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
  • Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.

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MOCHA CHOCOLATE MOUSSE RECIPE | MYRECIPES
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  • Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat. Pour cream mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth. Cool completely (about 30 minutes).
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DARK CHOCOLATE MOCHA MOUSSE | DESSERT RECIPES | GOODTOKNOW
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2014-12-24 Instructions. In a heavy based saucepan place the marshmallows, water, instant coffee and chocolate and stir until the marshmallows melt completely and there are no lumps - let the mixture simmer for a minute. Remove from heat and allow the mixture to cool completely. In a large bowl place the double cream and whip it using an electric whisk ...
From ruchikrandhap.com


CHOCOLATE MOCHA MOUSSE | RECIPES | DELIA ONLINE
Method. Start off by setting a small basin over a small pan of barely simmering water, without the bowl touching the water, then add the coffee granules to the basin. Measure in 1 tablespoon hot water and stir to dissolve the granules. Now break up the chocolate into small pieces, add these to the basin and stir till the chocolate has melted ...
From deliaonline.com


MOCHA MOUSSE CHEESECAKE - CHATELAINE
Instructions. To make crust, preheat oven to 325 F (160 C). In a small mixing bowl, use a fork to stir wafer crumbs with 1/4 cup sugar and melted butter until crumbly. Press into bottom and up ...
From chatelaine.com


MOCHA MOUSSE - FARM FLAVOR RECIPE
2 egg whites; 2 tablespoons sugar; 6 ounces semisweet or dark chocolate; 1 teaspoon vanilla; 4 ounces unsalted butter; ¼ cup hot espresso or 1 tablespoon instant espresso + ¼ cup hot water
From farmflavor.com


CHOCOLATE MOUSSE PIE RECIPE WITH PUDDING | DEPORECIPE.CO
2022-06-21 Double Chocolate Mocha Pudding Pie Half Baked Harvest Easy Chocolate Mousse Pie Cook Fast Eat Well Super Easy Chocolate Mousse Pie Recipe A Helicopter Mom Irresistible Chocolate Mousse Pie Mindee S Cooking Obsession Double Chocolate Mousse Mud Pie For Monday The Heritage Cook Chocolate Mousse Pie Recipe This Mom Can Cook …
From deporecipe.co


IRISH WHISKEY MOCHA CHOCOLATE MOUSSE RECIPE - TODAY
2017-03-16 1. Melt the chocolate in a large bowl set over a pan of gently simmering water (make sure the bottom of the bowl doesn't touch the water). Remove the bowl from the heat and leave the melted ...
From today.com


FRENCH CHOCOLATE MOCHA MOUSSE DESSERT - LIFE CURRENTS
2020-11-05 Place the smaller bowl over the simmering water, double boiler style, stirring constantly, until the mixture reaches a temperature of 160° F, about 1 minute. Remove the bowl from heat and add the chocolate, whisking until melted and fully incorporated. Set aside and allow the mixture to cool, whisking occasionally.
From lifecurrentsblog.com


MOCHA CHOCOLATE MOUSSE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian ...
From recipeschoice.com


ROBINHOOD | CHOCOLATE MOCHA MOUSSE CAKE
Mocha Mousse. In a small bowl, sprinkle the gelatin over the water and let sit for 5 minutes. Beat 2 cups (500mL) cream and coffee powder in large bowl of electric mixer until stiff peaks form. Set aside. Meanwhile, heat remaining ¼ cup (50mL) of cream and sugar in small saucepan over medium heat, stirring continuously until dissolved.
From robinhood.ca


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Top Asked Questions

What is the best way to make Mocha Mousse?
Chocolate Mocha Mousse is rated 4.0 out of 5 by 2 . Dress up this simple chocolate mousse by serving it in prebaked tartlet shells. Or, fill prepared individual chocolate cups with the mousse and top with whipped cream. Put the chocolate in the top of a double boiler and place it over but not touching barely simmering water in the bottom pan.
How do you make chocolate mousse with whipped cream?
Or, fill prepared individual chocolate cups with the mousse and top with whipped cream. Put the chocolate in the top of a double boiler and place it over but not touching barely simmering water in the bottom pan. Heat, stirring often, until the chocolate melts. Scrape the melted chocolate into a large bowl and set aside.
Is Mocha Mousse good for adults?
It's one of those treats that's loved by kids and adults alike. Mary Berry’s chocolate mocha mousse is delicious treat that’s much lighter than her classic chocolate cake recipe. The beautiful presentation and the light hint of coffee is the perfect choice for a summer dinner party dessert, or just a special night in.
What is Mary Berry's chocolate mocha Mousse?
Mary Berry's chocolate mocha mousse is quick to make, rich in flavour with a light, silky texture. It's one of those treats that's loved by kids and adults alike. Mary Berry’s chocolate mocha mousse is delicious treat that’s much lighter than her classic chocolate cake recipe.

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