Spiced Coffee Mousse Recipes
COFFEE MOUSSE
The recipe for this very low-sugar dessert comes from my daughter. Its texture is light as a cloud and its taste is perfect for coffee lovers. -Vernette Dechaine of Pittsfield, Maine
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 101 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate, Fiber 0 fiber), Protein 2g protein.
SPICED COFFEE MOUSSE
Yield Serves 6
Number Of Ingredients 11
Steps:
- Mix water, espresso powder, cloves and nutmeg in small bowl until espresso powder dissolves. Sprinkle gelatin over. Let stand 10 minutes to soften gelatin.
- Whisk egg yolks, sugar and rum in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until candy thermometer inserted into mixture registers 160°F, about 10 minutes (mixture will be thick). Remove bowl from over water. Immediately add gelatin mixture to yolk mixture and whisk until gelatin dissolves. Using electric mixer, beat mixture until cool, about 5 minutes.
- Using electric mixer fitted with clean dry beaters, beat 1 cup whipping cream in medium bowl until stiff peaks form. Gently fold cream into yolk mixture in 3 additions. Spoon mousse into six 6-ounce coffee mugs or small wineglasses. Chill until mousse is set, at least 4 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
- Spoon whipped cream atop mousse. Garnish with cinnamon sticks.
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- Melt the chocolate and butter together in a heatproof bowl over a small saucepan of gently simmering water, stirring occasionally. Remove from the heat when the chocolate has melted and is smooth and shiny.
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