Mocha Jello Delight 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.

EASY MOCHA CHEESECAKE

Steps:

• Mix Crust Mix, sugar and margarine in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs onto bottom of pie plate with dry measuring cup.
• Beat milk, cappuccino mix and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.
• Refrigerate at least 1 hour or until ready to serve. Store leftover cheesecake in refrigerator.

MOCHA DELIGHT

Steps:

• In a tall glass or large mug, mix coffee and milk until well blended.
• Stir in ice cream and mix until creamy.

MOCHA POT DE CREME

Steps:

• Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
• In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate.
• Preheat the oven to 325 degrees F.
• Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.

MARVELOUS MOCHA PUDDING

Steps:

• Beat pudding mix, milk and coffee in medium bowl with whisk 2 min. or until well blended.
• Spoon half the pudding into 4 dessert glasses; top each with 2 crumbled cookies. Stir COOL WHIP into remaining pudding; spoon over desserts.
• Top with remaining whole cookies.

MOCHA DELIGHT

Steps:

• Preheat oven to 350 degrees.
• Line the bottom of the spring form pan with wax paper; grease.
• Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
• Prepare the brownie mix according to the package directions.
• Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven, transfer to a wire rack, and let cool completely.
• Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved.
• Remove from heat and, using an electric mixer, beat until cooled.
• Add the butter, one nugget at a time, while continuing to beat.
• Dissolve the instant espresso in 2 tablespoons of warm water.
• Beat the espresso into the butter cream.
• Frost the top and sides of the cake with the butter cream mixture.
• Snip a small corner of a resealable plastic bag and place the whipped cream inside.
• Pipe 8 rosettes around the outside edges of the cake.
• Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart on top of each rosette.
• When ready to serve, place 8 unwrapped DOVE® Brand Rich Dark Chocolate Hearts in a small resealable plastic bag.
• Microwave until melted, about 15 seconds.
• Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates.
• Place a cake wedge on each plate and serve.