Quick Coffee Mousse Recipes

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil). , Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken. Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping. , Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.

Steps:

• Put the chocolate chips and the coffee in a small saucepan and heat over medium-low heat. Stir frequently until the mixture is smooth. Remove from heat and set aside.
• Next, in a large mixing bowl put the cream and beat with an electric beater until the cream starts to thicken.
• Slowly add the sugar, 1 Tablespoon at a time (8 total), until all of the sugar has been added. You may have to beat anothe minute or two until stiff peaks form.
• Pour the chocolate mixture into the whipped cream and blend gently but thoroughly.
• Spoon mixture into 6-8 ramekins and chill in the fridge.
• Note: If you put the mixing bowl in the freezer for about 5 minutes before using, the cream will thicken a bit more quickly.