Chocolate Coffee Mousse Recipes

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CHOCOLATE COFFEE MOUSSE



Chocolate Coffee Mousse image

Make and share this Chocolate Coffee Mousse recipe from Food.com.

Provided by Jan in Lanark

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup semi-sweet chocolate chips
1/2 cup sugar
1/4 cup water
2 eggs
2 tablespoons coffee-flavored liqueur
1/2 teaspoon instant coffee granules
1 cup whipping cream, whipped
whipped cream (additional)
toasted almond

Steps:

  • Melt chocolate over very low heat and let cool slightly.
  • Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
  • Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
  • While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
  • Fold in the whipped cream- takes some time to incorporate.
  • Chill, covered, for at least two hours or overnight.
  • Spoon into 4 parfait dishes.
  • Add additional whipped cream (and toasted almonds if desired).

Nutrition Facts : Calories 567.3, Fat 37.1, SaturatedFat 21.9, Cholesterol 187.3, Sodium 63.3, Carbohydrate 56.2, Fiber 2.5, Sugar 50.9, Protein 6.2

WHITE CHOCOLATE AND COFFEE MOUSSE



White Chocolate and Coffee Mousse image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 16 (4-ounce) servings

Number Of Ingredients 8

12 ounces white chocolate, chopped
*8 egg yolks
1/4 cup plus 2 tablespoons sugar
1/2-ounce gelatin sheets
Creme de Cacao or other chocolate flavored liqueur to dissolve the gelatin
3 ounces liquid coffee
8 egg whites*
1 pint heavy cream

Steps:

  • Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
  • Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
  • In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

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