Mochamousseslice 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:

• 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 MOUSSE SLICE

Steps:

• Line base and sides of a 23cm square slab pan with foil.
• Cover base of prepared pan with layer of sponge fingers.
• Brush biscuits with half the combined coffee and water.
• Melt white chocolate in medium heatproof bowl over pan of simmering water, cool slightly.
• Stir in cream.
• Pour half the white chocolate mixture over prepared biscuits, cover, refrigerate 10 minutes.
• Repeat with remaining fingers, coffee mixture and white chocolate mixture.
• Spread mocha mousse over biscuits, cover refrigerate 3 hours or until firm.
• -------MochaMousse------------.
• Melt chocolate and butter in medium heatproof bowl over pan of simmering water, cool slightly.
• Stir in cream, egg yolks and liqueur.
• Beat extra cream in small bowl until firm peaks form; fold into chocolate mixture in 2 batches.