Frozen Espresso Mousse Recipes

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FROZEN MOCHA MOUSSE



Frozen Mocha Mousse image

Provided by Ina Garten

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 13

7 ounces bittersweet chocolate, divided, plus extra for decorating
3 tablespoons coffee liqueur
3 tablespoons water
2 teaspoons instant espresso granules
6 extra-large eggs, at room temperature, separated
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 cups cold heavy cream
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
  • Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
  • Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
  • Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
  • For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

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

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