Mochamoussewithtofu 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.

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

VEGAN MAPO TOFU



Vegan Mapo Tofu image

When you're short on time and you're in need of something nutritious, then this quick vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan-style mapo tofu, which is both spicy and aromatic.

Provided by MyNutriCounter

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 4

Number Of Ingredients 16

½ cup vegetable broth
1 tablespoon maple syrup
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 tablespoon peanut oil
1 cup shiitake mushrooms, sliced
3 tablespoons fermented black beans, roughly chopped
2 green onions, white parts only, chopped
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon Sichuan peppercorns
2 tablespoons chili bean paste (doubanjiang)
1 (14 ounce) container silken tofu, cut into 1-inch cubes
1 tablespoon chile oil
1 tablespoon sesame oil
3 tablespoons peanuts, chopped

Steps:

  • Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
  • Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
  • Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 15.8 g, Fat 16.3 g, Fiber 1.6 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 657.8 mg, Sugar 7.1 g

CHINESE MABO TOFU



Chinese Mabo Tofu image

A simple, delicious Chinese mabo tofu recipe that has been passed on for years. Easy to prepare!

Provided by poshpal

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 12

1 teaspoon cornstarch
1 tablespoon cold water
½ pound ground pork
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 ounce) package firm tofu, cut into 1 inch pieces
5 tablespoons soy sauce
2 tablespoons hot bean sauce
1 teaspoon white sugar
3 green onions, chopped
1 teaspoon sesame oil

Steps:

  • Mix cornstarch and water in a small bowl; set aside.
  • Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
  • Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
  • Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 8.3 g, Cholesterol 36.7 mg, Fat 17.4 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 4.7 g, Sodium 1636.8 mg, Sugar 3.9 g

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

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