MOCHA MOUSSE
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.
CHOCOLATE MOCHA MOUSSE TORTE
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
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
MOCHA TORTONI MOUSSE
This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.Created by: Trish Magwood, James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood
Provided by Food Network
Categories dessert
Yield 9 servings
Number Of Ingredients 9
Steps:
- In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
- In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture.
- Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
- Garnish with remaining slivered almonds and grated chocolate.
MOCHA TORTONI MOUSSE
Toronto chef Trish Magwood developed this delicious and impresssive Holiday dessert which can be made ahead and frozen for weeks. Serve in a straight-sided glass bowl, trifle bowl or individual glasses and freeze for at least two hours. Another recipe found in our local newspaper -
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a clean medium bowl, beat egg whites until foamy.
- Add instant coffee and salt and beat until combined. Gradually add 1/4 cup sugar and beat until soft peaks form.
- In a separate bowl, whip cream until soft peaks form.
- Beat in vanilla and 1/2 cup sugar. Fold in 1/4 cup slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
- Garnish with remaining slivered almonds and grated chcocolate.
- TIP: To roast nuts - Roast in a single layer on a baking sheet in a 350F oven for about 10 minutes. Allow them to get light brown, remove and cool.
Nutrition Facts : Calories 307.9, Fat 23.8, SaturatedFat 13.8, Cholesterol 81.5, Sodium 56.3, Carbohydrate 21.8, Fiber 0.4, Sugar 19.1, Protein 3
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.
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 CREAM CHEESE MOUSSE
If you and your sweetie could use some tasty TLC, put together this mouthwatering mousse. It satisfies a chocolate-coffee craving, and the cream cheese adds velvety richness.-Beth Allard, Belmont, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 771 calories, Fat 64g fat (39g saturated fat), Cholesterol 168mg cholesterol, Sodium 175mg sodium, Carbohydrate 51g carbohydrate (42g sugars, Fiber 3g fiber), Protein 8g protein.
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.
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
MOCHA MOUSSE TORTE (FLOURLESS)
I love it. Chocolate and coffee, what not to love? It's very easy too. Use the best chocolate you can get your hands on, since it's the main thing here. Cook time doesn't count 6 hours of chill time.
Provided by Nolita_Food
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Tools: 10" springform pan.
- Preheat oven to 325 degrees F.
- Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
- Remove from heat and let cool (about 15 minutes).
- Whisk in beaten eggs slowly until fully incorporated.
- Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
- Let cool completely in pan before removing sides.
- Cover and chill at least 6 hours.
- Garnish with fresh fruits, powder sugar, or chocolate ganache.
MOCHA MOUSSE
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
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
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
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
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