Mocha Marble Mousse Recipes

EASY MOCHA MOUSSE

Steps:

• Heat half of the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges.
• Place the chocolate and coffee into a large heatproof bowl. When the cream comes to the boil, pour it over the chocolate. Leave for a few minutes for the chocolate to start to melt, then whisk until the chocolate is completely melted and the mixture is smooth, then stir in the remaining half of the cream. (Adding this cold cream helps cool the mixture down faster).
• Refrigerate until very well chilled - at least several hours or ideally overnight.If you're in a hurry you can place the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn't actually freeze!
• Once the mousse mix is fully chilled, whip it with an electric hand mixer until stiff peaks form. If it seems like it's still a little too soft to pipe, you can refrigerate the bowl of mousse again for 10 minutes or so until it firms up some more.
• Transfer the mixture to a piping bag fitted with a large star or round piping tip and pipe into serving glasses. You can also just spoon the mousse into the glasses if you prefer.
• Put the instant coffee, caster sugar and boiling water into a bowl. Whip with an electric mixer (or use a hand whisk and a strong arm) until thick and foamy, and much lighter in colour.
• Put the cream, sugar and vanilla into a bowl and whip with an electric mixer until thickened, and soft peaks form when you lift up the mixer.
• Spoon the toppings onto each of the mousses. I found it handy to use an ice cream scoop, but a spoon will do the job just fine too.
• Serve the mousse immediately, or store, covered or in an airtight container, in the fridge. The mousse will keep well for several days, but the whipped coffee topping looks its best for up to a day, then it will start to slowly deflate. It still tastes the same, it just doesn't look so pretty.

FROZEN MOCHA MARBLED LOAF

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

MOCHA MOUSSE

Steps:

• Coarsely chop chocolate and melt it with coffee in a double boiler over (not in) boiling water, stirring frequently with a wooden spoon to quicken melting and to prevent overheating. Remove from over boiling water. Let cool to room temperature.
• Meanwhile, whip cream until peaks hold their shape.
• In bowl of an electric mixer, whip egg yolks with 1/4 cup sugar 4 to 5 minutes, until very thick and pale (the consistency should be that of a heavy mayonnaise). Beat in vanilla.
• If egg whites are cooler than room temperature, warm by stirring briefly over boiling or hot water. In a clean, dry copper bowl, or in bowl of electric mixer, whip egg whites slowly until they start to foam. Increase speed to medium. When they are an opaque white add remaining 1/2 cup of sugar and salt and beat at medium speed until soft white peaks form.
• Stir egg yolks into chocolate mixture; both should be at room temperature or slightly warmer. If the chocolate is not, stir it briefly over boiling or hot water. Add Cognac, if desired.
• Fold in whipped cream, working quickly and being careful not to deflate the mixture. Fold in half the egg whites, then remaining egg whites.
• Turn mixture out into a serving bowl or ramekins and let cool in refrigerator at least 2 hours, preferably 4, before serving.

MOCHA MOUSSE

Steps:

• Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with chocolate shavings.

MOCHA MARBLE MOUSSE

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.