Coffeemousse Recipes

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COFFEE MOUSSE



Coffee Mousse image

These Coffee Mousse Cups are the perfect dessert to finish a dinner party. Super light, fluffy and creamy, these Espresso Mousse Cups are great make-ahead desserts for the Holidays.

Provided by A Baking Journey

Categories     Dessert

Time 2h20m

Number Of Ingredients 7

40 gr ( 2 1/2 tbsp) Caster Sugar ((see note 1))
4 Eggs
200 ml ( 3/4 cup + 2tbsp) Heavy Cream (Thickened Cream)
3 tbsp Instant Coffee Powder (or Espresso Powder)
1 tbsp Unsweetened Cacao Powder (optional (see note 3))
1 teasp. Gelatine Powder (with 3 teasp. of water)
1 tbsp Instant Coffee Powder & Cacao Powder, mixed (optional, to finish the mousse)

Steps:

  • Seperate the Egg Yolks and Whites. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. Set aside.
  • Place the Gelatine Powder in a small bowl with the Cold water, mix and set aside to soak. (see note 2 if using Gelatine Sheet).
  • Add the Caster Sugar to the Egg Yolks and whisk until foamy and lighter in colour.
  • Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Don't let the cream boil.
  • Pour the hot Heavy Cream over the Egg Yolk and Sugar while beating. Whisk well, then transfer back into the saucepan on low heat. Keep whisking until the cream starts to thicken, then directly remove from the heat and transfer back into a large, clean bowl.
  • Add the re-hydrated Gelatine to the cream and whisk well until completely integrated. Set aside to cool down fully.
  • While the cream is cooling down, start whipping the Egg Whites to get stiff peaks.
  • When the cream is cool, gently fold in the Whipped Egg Whites in 3 to 4 times. Try not to overwork the cream.
  • Pour the Coffee Mousse into individual cups or jars and place in the fridge to set for at least 2 hours.
  • Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them.

Nutrition Facts : Calories 294 kcal, Carbohydrate 15 g, Protein 8 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 232 mg, Sodium 85 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

COFFEE MOUSSE



Coffee Mousse image

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

1 envelope unflavored gelatin
1/4 cup cold water
2 teaspoons instant coffee granules
1/4 cup boiling water
Sugar substitute equivalent to 2 teaspoons sugar
2 ice cubes
2 cups plus 4 tablespoons reduced-fat whipped topping, divided
Additional coffee granules, crushed

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.

FLUFFY COFFEE MOUSSE



Fluffy Coffee Mousse image

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

2 cups miniature marshmallows
1 cup strong coffee
1/2 cup evaporated milk, refrigerated for 30 minutes
2 ounces chocolate, grated
1 cup whipped cream (optional)

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 MOUSSE



Coffee Mousse image

A coffee mouse with cream cheese. GREAT RECIPE. Impresses your guests. And even yourself. I got it from Kraft Canada's Whats Cooking magazine.

Provided by Jon Chef Blizardry

Categories     Gelatin

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons maxwell house instant coffee
1 1/2 teaspoons unflavored gelatin
1/4 cup water (room temperature)
1/4 cup boiling water
1/2 cup cream cheese spread (1/2 of 250-g tub)
1/3 cup sugar
2/3 cup whipping cream
2 eggs
6 coffee beans

Steps:

  • mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature.
  • beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture.
  • pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with coffee bean just before serving.

Nutrition Facts : Calories 224, Fat 17.2, SaturatedFat 10.2, Cholesterol 124.8, Sodium 170.2, Carbohydrate 13.4, Sugar 11.9, Protein 4.8

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