Cappuccino Mousse Pie Recipes

Steps:

• In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
• In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
• Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.

Steps:

• Make the crust: Pulse the flour, cocoa powder, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like cornmeal. Add the butter and pulse a few times until it is in pea-size pieces. Add the ice water and vodka and pulse until the dough starts coming together but is still crumbly. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until very firm, at least 1 hour and up to 24 hours.
• Preheat the oven to 350 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate until firm, at least 30 minutes. Line the crust with foil and fill with dried beans or pie weights. Bake until the edge is dry, about 20 minutes. Remove the foil and beans and continue baking until dry all over, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling. Put the chocolate in a medium heatproof bowl. Combine 3/4 cup heavy cream and the butter in a small saucepan; bring to a boil, then immediately pour over the chocolate. Add the vanilla and salt (do not stir), cover with plastic wrap and let stand 5 minutes. Whisk until melted and smooth. (If there are pieces of unmelted chocolate, microwave in 15-second intervals until smooth.) Set aside to cool.
• Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three batches (do not overmix; the filling should be light and airy). Transfer to the cooled pie crust and smooth the top. Cover loosely with plastic wrap and refrigerate until firm, at least 2 hours.
• Remove the pie from the refrigerator 15 minutes before serving. Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Stir the chocolate syrup and espresso powder in a small bowl until dissolved. Fold about 2 tablespoons of the chocolate syrup mixture into the whipped cream, then spread on the pie. Drizzle with the remaining syrup mixture; sprinkle with the espresso beans.

Steps:

• Melt chocolate chips - either in the microwave, 1-1 1/2 minutes, or stovetop in a small double boiler. Mix whipping cream, coffee granules, sugar and vanilla (and coffee liquer if you are using) in a large bowl until the coffee granules dissolve. Beat with electric mixer on high until stiff peaks form when beaters are lifted.
• Remove & reserve 1 1/2 cups of the coffee whipped cream.
• Gently fold the melted chocolate into the remaining whipped cream until well blended. Spread this evenly in the crust.
• Spread and swirl the coffee whipped cream over the mousse. Chill until set. This will take at least 1 hour in the refrigerator, or 30 minutes in the freezer.
• Garnish & serve.

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.

Steps:

• 1. Preheat oven to 350F. Grease a 9" pie pan; set aside.
• 2. Prepare brownie batter as directed on package. Pour into prepared pan.
• 3. Bake brownie just until it tests done; remove from oven and let cool to room temperature.
• 4. Meanwhile, combine milk and instant mousse mix and whip for 5 minutes.
• 5. Pile prepared mousse into cooled brownie base, and chill until serving time.

Steps:

• Freeze a metal or glass mixing bowl and beaters for about 10 minutes.
• In a small saucepan, add water and sprinkle gelatin over top.
• Let stand for 1 minutes.
• Cook on medium heat for about 1 minute or until gelatin dissolves.
• Add espresso powder, stirring constantly until espresso powder dissolves.
• Remove gelatin mixture from heat.
• In a large bowl, combine sweetened condensed milk, vanilla and espresso mixture; stir until well blended.
• Remove mixing bowl and beaters from freezer.
• In chilled bowl, beat whipping cream untilshiff peaks form.
• Fold into espresso mixture.
• Spoon into cups; cover and chill.
• Serve with whip cream and sprinkle of cinnamon on top.

Steps:

• In a small bowl, mix coffee and water. Sprinkle with gelatine and let soften 5 minutes. Cook in microwave for about 15 seconds. Stir and repeat the same step, if needed, until gelatine has completely melted and coffee is dissolve. Let rest for 5 minutes.
• In a large bowl, mix eagle brand and gelatine mixture. With a spatula, add the cool whip to the cool whip mixture by folding delicately. Pour the mixture in the graham crust and put in the fridge for 45 minutes or until the filling is set. Sprinkle with chocolate if wanted.

Steps:

• Pour the milk into a medium bowl.
• Add the pudding mixes,coffee and hlaf the whipped topping.
• Whisk for 1 minute (the mixture will be thick).
• Spread in the pie shell.
• Spread the remaining whipped topping over the top.
• Chill.

Steps:

• Preheat oven to 350 degrees.
• Combine flour, powdered sugar, butter and pecans.
• Mix using 2 knives.
• Pat onto bottom of and up sides of 9-inch pie plate.
• Bake 15 minutes or until done.
• Remove from oven and cool.
• Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
• Mix well.
• Fold in whipped cream.
• Spoon into cooled crust and refrigerate at least 3 hours before serving.
• Garnish with chocolates and/or pecans.

Steps:

• Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Pour into crust; top with remaining COOL WHIP.
• Refrigerate 2 hours or until firm.