Mocha Tortoni Mousse Recipes

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MOCHA MOUSSE



Mocha Mousse image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

One 3.9-ounce package instant chocolate pudding mix
1 cup cold milk
1/4 cup strong brewed coffee or espresso, chilled
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate chips, for garnish

Steps:

  • In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.

MOCHA MOUSSE



Mocha Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 0

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 TORTONI MOUSSE



Mocha Tortoni Mousse image

This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.Created by: Trish Magwood, James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood

Provided by Food Network

Categories     dessert

Yield 9 servings

Number Of Ingredients 9

2 large egg whites
2 tbsp (30 mL) instant coffee
pinch salt
1/4 cup (50 mL) sugar
2 cups (500 mL) whipping cream
2 tsp (10 mL) vanilla
1/2 cup (125 mL) sugar
1/4 cup (50 mL) slivered almonds, toasted and cooled plus extra for garnish
2 oz (60 g) bittersweet chocolate, grated

Steps:

  • In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
  • In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture.
  • Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
  • Garnish with remaining slivered almonds and grated chocolate.

MOCHA MOUSSE



Mocha Mousse image

Provided by Corby Kummer

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 8

14 ounces bittersweet chocolate
1/2 cup espresso or strong brewed coffee
1 cup heavy cream
10 eggs, separated
3/4 cup sugar
1 teaspoon vanilla
Pinch of salt
1 to 2 tablespoons Cognac (optional)

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.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 12 grams, Carbohydrate 52 grams, Fat 31 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 130 milligrams, Sugar 47 grams, TransFat 0 grams

DEATH BY CHOCOLATE: MOCHA MOUSSE



Death By Chocolate: Mocha Mousse image

Provided by Food Network

Categories     dessert

Number Of Ingredients 8

14 ounces semisweet chocolate, broken into 1/2-ounce pieces
4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
1/2 cup water
4 tablespoons instant coffee
2 tablespoons cocoa, sifted
5 egg whites
2 tablespoons sugar
3/4 cup heavy cream

Steps:

  • Prepare the Mocha Mousse. Heat 1-inch of water in the bottom half of a double boiler over medium high heat. Place 14 ounces semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 6 to 7 minutes, remove the film wrap, and stir the mixture until smooth. Keep at room temperature until needed.
  • Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.
  • Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now fold in the remaining egg whites. Hold the mocha mousse at room temperature.

LAYERED MOCHA CREAM TORTE



Layered Mocha Cream Torte image

Categories     Coffee     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 14

For crust
2 1/2 cups ground chocolate wafer cookies (from about 1 1/3 9-ounce packages)
1 1/2 tablespoons instant coffee powder
6 tablespoons (3/4 stick) unsalted butter, melted
For fillings
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
6 teaspoons instant coffee powder
1/2 cup sugar
3 tablespoons water
5 large egg whites
2 3/4 cups chilled whipping cream
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
  • Make fillings:
  • Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
  • Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
  • Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
  • Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
  • Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
  • Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

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