Cocoa Cappuccino Mousse 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:

• 1. Combine sweetened condensed milk, cocoa, butter, and coffee in medium saucepan.Cook over low heat, Stirring constantly, until butter melts and mixture is smooth. Remove from heat; cool.
• 2. Beat whipping cream in large bowl until stiff. Gradually fold chocolate mixture into whipped cream. Spoon into dessert dishes. Refrigerate until set, about 2 hours. Garnish as desired.

Steps:

• Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
• Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
• To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

Steps:

• in medium saucepan,combine SC milk, cocoa, butter, and coffee.
• cook over low heat until smooth.
• remove from heat; cool.
• in large bowl, fold together choc mixture and whipped cream/cool whip.
• pour into 8 dessert dishes.
• optional: garnish with whipped cream and sprinkle some cocoa powder ove it.
• enjoy!

Steps:

• Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended.
• Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.

Steps:

• In blender, place water, cocoa and sugar; cover and blend on low speed.
• Add coffee; cover and blend on high speed until thoroughly blended.
• Add ice cream; cover and blend until smooth.
• Serve immediately, over ice if desired.

Steps:

• In medium bowl, beat whipping cream with electric mixer on high speed until cream begins to thicken.
• On medium speed, beat in powdered sugar and cocoa mix until blended. Add 1/4 teaspoon cinnamon and the vanilla; beat on high speed until soft peaks form.
• Spoon mousse into individual dessert dishes. Garnish with whipped cream; sprinkle with cinnamon. Refrigerate until ready to serve.

Steps:

• Dissolve coffee in hot water in a saucepan and add the milk, cocoa and butter.
• Cook and stir over medium-low heat 'til blended.
• Remove from heat, transfer to a large bowl and cool completely.
• In a small mixing bowl beat whipping cream and cinnamon 'til stiff peaks form. Fold 1/4 of the whipped cream mixture into the cocoa mixture, then fold in the rest of the whipped cream mixture.
• Spoon into dessert dishes and top with additional whipped cream if desired.