Mocha Mousse Espresso Cupcakesrobynne Recipes

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MOCHA MOUSSE



Mocha Mousse image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

One 3.9-ounce package instant chocolate pudding mix
1 cup cold milk
1/4 cup strong brewed coffee or espresso, chilled
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate chips, for garnish

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



Mocha Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

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 ESPRESSO CUPCAKES~ROBYNNE



Mocha Mousse Espresso Cupcakes~Robynne image

My most requested cupcake! Coffee and Chocolate Lovers Rejoice! There is no better pairing in my opinion, and if you share my affection, you will love these cupcakes!

Provided by Robynne Glenn

Categories     Puddings

Time 35m

Number Of Ingredients 20

CUPCAKES
1 box duncan hines dark chocolate fudge cake mix (or whatever mix you prefer)
MOCHA MOUSSE FILLING
3.9 oz box of instant chocolate pudding
2 tsp mexican vanilla
1-2 tsp espresso powder, instant
2 c heavy whipping cream
ESPRESSO BUTTER CREAM FROSTING
1 c butter, softened
3 c powdered sugar
2-4 tsp espresso powder, instant (taste as you go until the coffee flavor is perfect for you)
1 tsp mexican vanilla
1/2 tsp butter flavor extract
2 Tbsp half and half
1/8 tsp cream of tartar
1/8 tsp salt (or more to taste)
note: i made extra frosting for a generous amount for each cupcake.
GARNISH
20-24 dark chocolate espresso bean
chocolate sprinkles

Steps:

  • 1. Prepare and bake cake as directed on box. Allow to cool completely.
  • 2. While cupcakes are cooling, add espresso powder to vanilla and let it dissolve. Mix the mousse ingredients together with a hand mixer until ingredients are incorporated and filling is creamy. Spoon mousse into a ziploc bag and seal. Refrigerate until ready to fill cupcakes.
  • 3. When cupcakes are cool, take a paring knife and cut a circle in the top of the cupcake and gently lift and remove circle. Cut a bottom corner of the ziploc bag filled with mousse and squeeze mousse into the hole you made in the cupcakes. Place circle back on top of the filling. Don't worry that it stick up, you will never see it under the frosting. Do this to all the cupcakes. I had some pudding left over.
  • 4. Dissolve espresso powder in vanilla. Combine frosting ingredients in a large bowl. Begin mixing on low speed until combined. Whip the frosting on high until fluffy and holds it's shape when peaks are formed. Be sure to taste the frosting, adding more espresso powder/vanilla as needed.
  • 5. Frost cupcakes and top with chocolate sprinkles and espresso bean.

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 MOUSSE



Mocha Mousse image

This is a recipe from my childhood. Kids can make this recipe by themselves. It's very good and good for you.

Provided by AmyZoe

Categories     Gelatin

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon gelatin
1 tablespoon instant coffee
1 tablespoon cold water
1/2 cup boiling water
1 tablespoon cocoa
1 tablespoon honey
1/2 cup powdered milk
1/4 cup cold water
1/2 teaspoon vanilla
1 cup ice cube

Steps:

  • For 10 seconds in blender, blend gelatin, instant coffee, and cold water.
  • Then add boiling water, cocoa, and honey and blend another 10 seconds.
  • Blend remaining ingredients for a final 10 seconds.
  • Blend until dissolved and refrigerate for 5minutes.

Nutrition Facts : Calories 109.5, Fat 4.4, SaturatedFat 2.7, Cholesterol 15.5, Sodium 66.5, Carbohydrate 11.6, Fiber 0.3, Sugar 10.5, Protein 6.1

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