Easy Mocha Mousse Recipes

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.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch pans 34 to 40 minutes, 9-inch pans 31 to 37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool to room temperature, about 10 minutes.
• In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
• In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form.
• Trim off rounded top of one cake layer. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Place 1 layer, cut side up, on serving plate; spread with one-third of the mousse. Repeat with second and third layers. Top with fourth layer, cut side down. Spread topping over side and top of cake. Cover; refrigerate at least 1 hour before serving. Store covered in refrigerator.

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Steps:

• Place ice, coffee, and cocoa powder in a blender; blend until no big ice chunks remain. Add water and sweetened condensed milk; blend until smooth.

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:

• 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.

Steps:

• For 10 seconds in blender, blend gelatin, instant coffee, and cold water.
• Then add boiling water, cocoa, and honey and blend another 10 seconds.
• Blend remaining ingredients for a final 10 seconds.
• Blend until dissolved and refrigerate for 5minutes.

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.

Steps:

• Arrange cookies in bottom of 13x9-inch pan. Drizzle with brewed coffee.
• Dissolve instant coffee in milk in large bowl. Beat pudding mixes and milk mixture with whisk 2 min.; let stand 5 min. Gently stir in COOL WHIP. Spread evenly over cookies; top with nuts.
• Refrigerate at least 2 hours or until set.

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.

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.