Creamy Cappuccino Mousse Recipes

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CAPPUCCINO MOUSSE



Cappuccino Mousse image

Have a cup of cappuccino, creamy dessert mousse.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 6

Number Of Ingredients 6

1 cup milk
3/4 cup cold strong coffee
1 package (4-serving size) vanilla instant pudding and pie filling mix
2 tablespoons sugar
2 cups whipping (heavy) cream
1/4 cup sugar

Steps:

  • In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
  • In chilled large bowl, beat whipping cream and 1/4 cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
  • Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.

Nutrition Facts : Calories 375, Carbohydrate 32 g, Cholesterol 90 mg, Fiber 0 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg

CAPPUCCINO MOUSSE PIE



Cappuccino Mousse Pie image

This is very r-i-c-h due to the amount of whipping cream, but well worth the splurge. The recipe came from my mom's collection of clippings, from a magazine. For a change, I have made this without the crust - just layering the filling(s) in clear glasses ( I actually used those mini plastic wine glasses for a large crowd. I also have been known to add 2 tablespoons of coffee liquer to the whipping cream mixture before beating. Feel free to garnish with whipped cream & chocolate curls (and fresh raspberries if you have any). NOTE: Cooking time=chilling time.

Provided by Sweet PQ

Categories     Pie

Time 40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1 1/2 cups semi-sweet chocolate chips
2 cups heavy whipping cream
3 tablespoons instant coffee granules
2 tablespoons granulated sugar (I have used icing sugar)
1 teaspoon vanilla extract
1 -6 ounce graham cracker pie crust (or chocolate flavour)

Steps:

  • Melt chocolate chips - either in the microwave, 1-1 1/2 minutes, or stovetop in a small double boiler. Mix whipping cream, coffee granules, sugar and vanilla (and coffee liquer if you are using) in a large bowl until the coffee granules dissolve. Beat with electric mixer on high until stiff peaks form when beaters are lifted.
  • Remove & reserve 1 1/2 cups of the coffee whipped cream.
  • Gently fold the melted chocolate into the remaining whipped cream until well blended. Spread this evenly in the crust.
  • Spread and swirl the coffee whipped cream over the mousse. Chill until set. This will take at least 1 hour in the refrigerator, or 30 minutes in the freezer.
  • Garnish & serve.

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