COFFEE MALLOW DESSERT
THIS is one of my favorite summertime desserts, cool and soothing on a hot, humid day. The mild coffee flavor is most refreshing, and the cookie crumbs add nice crunch. -Helen Davis, Waterbury, Vermont
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.
Nutrition Facts : Calories 720 calories, Fat 43g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 460mg sodium, Carbohydrate 83g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.
COFFEE MOUSSE
This coffee mousse recipe features coffee, sugar, heavy cream, and egg yolks. Mousse with coffee.
Provided by Rebecca Franklin
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a medium saucepan, combine the evaporated milk and coffee. Cook over low heat, stirring occasionally until it just starts steaming.
- In a separate bowl, whisk together the egg yolks and brown sugar.
- Add 1/2 cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined.
- Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 F on a digital candy thermometer.
- Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.
- Beat the heavy cream in a separate bowl until stiff peaks form.
- Thoroughly stir 1/2 cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream and no marbling shows. Serve the mousse chilled.
Nutrition Facts : Calories 331 kcal, Carbohydrate 23 g, Cholesterol 162 mg, Fiber 0 g, Protein 9 g, SaturatedFat 14 g, Sodium 113 mg, Sugar 23 g, Fat 23 g, ServingSize 8 servings, UnsaturatedFat 0 g
FLUFFY COFFEE MOUSSE
Creamy and fluffy all at once, this dessert looks good enough to be nice ending to a romantic dinner- but it only takes a few ingredients and little effort to make. Taken from an old 70's dessert cookbook. Cooking time is chilling time.
Provided by Mami J
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the coffee and marshmallows in a small saucepan, stirring often until they are almost melted.
- Meanwhile, prepare an ice bath.
- Add the chocolate to the marshmallow mixture, remove from heat and keep stirring until it's smooth. Pour into a bowl and place on ice bath.
- Stir until cooled and beat with an electric mixer until frothy. In another bowl, (no need to wash beaters) beat evaporated milk until thickened and doubled in volume. Fold gently into marshmallow mixture.
- Divide into 6 custard or ice cream cups and refrigerate until set. Garnish with a dollop of whipped cream and more grated chocolate if desired.
Nutrition Facts : Calories 128.9, Fat 6.6, SaturatedFat 4, Cholesterol 6.1, Sodium 38.6, Carbohydrate 18.5, Fiber 1.6, Sugar 9.7, Protein 3
COFFEE-MALLOW MOUSSE
This rich and creamy dessert recipe is from the Houston Aggie Mom's Cookbook II. It's easy to make and delicious! Cook time is chill time.
Provided by loof751
Categories Dessert
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool.
- When cool, fold in Cool Whip.
- Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate.
- Chill for 3-4 hours until firm. Unmold onto serving plate.
Nutrition Facts : Calories 236.7, Fat 9.4, SaturatedFat 7.4, Cholesterol 50.2, Sodium 50, Carbohydrate 37.2, Fiber 0.2, Sugar 25.9, Protein 2.4
EASY CHOCOLATE MARSHMALLOW MOUSSE
We love a classic chocolate mousse, but achieving a silky, light result can be tricky. This marshmallow version may sound surprising but is virtually foolproof and couldn't be easier to make. The gelatin in marshmallows helps sets the mousse, while the sugar in them lends sweetness. Simply stir marshmallows melted with cream into softened chocolate, then fold whipped cream into the cooled mixture. The result is an airy mousse flecked with gorgeous splinters of dark chocolate. If you like, toast extra marshmallows and put some on top of each serving for additional oomph.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
- Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
- Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.
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.
MOCHA MARBLE MOUSSE
Categories Coffee Chocolate Dairy Dessert Valentine's Day Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
- Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions. Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
- Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.
COCONUT COFFEE MOUSSE
This is delicious and very easy to make. Before serving, sprinkle on some confectioners' sugar and cocoa for decoration.
Provided by Terry
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 8
Number Of Ingredients 3
Steps:
- Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 8.3 g, Fat 6.6 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 6.3 g, Sodium 1.4 mg, Sugar 4.7 g
COFFEE-BANANA MOUSSE
A creamy and rich dessert that is an elegant finish to a nice meal.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes.
- Melt marshmallows and coffee together in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir banana and vanilla extract into marshmallow mixture; set aside to cool.
- Pour cream into the chilled bowl and beat using electric mixer with cold beaters on high speed until stiff peaks form. Gently fold whipped cream into marshmallow mixture until well incorporated. Spoon or pipe mixture into small dessert dishes; garnish with chocolate shavings. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 26.5 g, Cholesterol 40.8 mg, Fat 11.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 7.2 g, Sodium 33.5 mg, Sugar 17.4 g
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