Best 16 Coffee Mousse Recipes

COFFEE MOUSSE

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.

WHITE CHOCOLATE AND COFFEE MOUSSE

Steps:

• Melt the chocolate in a double boiler and set aside. Beat the yolks with the 2 tablespoons of sugar with an electric mixer at high speed until light and fluffy. Stream in the melted chocolate at low speed.
• Dissolve the gelatin in the warmed liquor and stream slowly, along with the coffee, into the chocolate mixture at low speed. Transfer the mixture into a stainless steel bowl and refrigerate until needed.
• In another mixing bowl, whip the egg whites and the remaining 1/4 cup sugar to a stiff meringue with an electric mixer. In a separate bowl whip the heavy cream until firm. Fold the meringue into the chocolate mixture, then fold in the whipped cream. Refrigerate for at least 1 hour before serving.

FLUFFY COFFEE MOUSSE

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.

QUICK COFFEE MOUSSE

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; heat over low heat, stirring until gelatin is completely dissolved., Remove from the heat; stir in sugar. Add ice cube; stir until ice is melted and mixture begins to thicken. Transfer to a bowl; add 1/3 cup whipped topping. Beat until blended. Fold in 2/3 cup whipped topping., Spoon into two dessert dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.

COFFEE MOUSSE

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.

CHOCOLATE COFFEE MOUSSE CAKE

Steps:

• To make a crust, take 2 graham crackers and crunch them together with the butter.
• Distribute it evenly throughout a foil pan and bake for 5-10 minutes at 325 degrees.
• While the crust is baking, mix the coffee and chocolate chips in the blender.
• Take the whipped cream and mix it in with the coffee-chocolate chips mixture.
• Pour this on top of the crust.
• If you'd like you can put some more plain whipped cream on top.
• Add sprinkles to make it look pretty.
• ~Optional~ Refridgerate or freeze for about an hour to make the cake taste a little more like ice cream and so that it will be not mushy.

COFFEE-BANANA MOUSSE

Steps:

• Put a metal bowl and metal beaters in the refrigerator to chill for at least 15 minutes.
• Melt marshmallows and coffee together in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir banana and vanilla extract into marshmallow mixture; set aside to cool.
• Pour cream into the chilled bowl and beat using electric mixer with cold beaters on high speed until stiff peaks form. Gently fold whipped cream into marshmallow mixture until well incorporated. Spoon or pipe mixture into small dessert dishes; garnish with chocolate shavings. Refrigerate until chilled, at least 30 minutes.

CHOCOLATE COFFEE MOUSSE

Steps:

• Melt chocolate over very low heat and let cool slightly.
• Combine sugar and water in a saucepan and bring to boil, stirring,until sugar is dissolved.
• Beat eggs on medium speed and gradually add chocolate into eggs; stir in liqueur and coffee granules.
• While beating at medium speed, slowly pour hot sugar syrup in a thin stream over egg mixture and beat until well blended.
• Fold in the whipped cream- takes some time to incorporate.
• Chill, covered, for at least two hours or overnight.
• Spoon into 4 parfait dishes.
• Add additional whipped cream (and toasted almonds if desired).

COFFEE-MALLOW MOUSSE

Steps:

• Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool.
• When cool, fold in Cool Whip.
• Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate.
• Chill for 3-4 hours until firm. Unmold onto serving plate.

COFFEE MOUSSE PIE

Steps:

• In a small bowl, mix coffee and water. Sprinkle with gelatine and let soften 5 minutes. Cook in microwave for about 15 seconds. Stir and repeat the same step, if needed, until gelatine has completely melted and coffee is dissolve. Let rest for 5 minutes.
• In a large bowl, mix eagle brand and gelatine mixture. With a spatula, add the cool whip to the cool whip mixture by folding delicately. Pour the mixture in the graham crust and put in the fridge for 45 minutes or until the filling is set. Sprinkle with chocolate if wanted.

FRENCH VANILLA COFFEE MOUSSE

Steps:

• In a medium saucepan, combine 1 cup cream and coffee. Bring to a boil over medium-high heat; remove from heat.
• In a medium bowl, combine chocolates. Through a fine-mesh strainer, strain cream mixture over chocolates; stir until chocolates are melted.
• In a medium bowl, beat remaining 2 cups cream and vanilla at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold whipped cream mixture into chocolate mixture. Cover and chill. Chilling can take up to 4 hours.

RUM COFFEE CHOCOLATE MOUSSE PIE

Steps:

• 1. To make the crust, generously butter a 9 inch glass pie plate. In a large bowl, stir together the cookie crumbs and the melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate. Preparation Mousse Cook sugar and rum over very low heat until dissolved but not colored brown. Melt chocolate in double boiler. When chocolate is melted stir in 2 tbsp (30 ml) whipping cream. Add sugar and rum mixture and stir until smooth. When the mixture is cool but not chilled, fold in egg whites. Fold the combination very gently into 2 cups (475 ml) whipped cream. Chill in shervet glasses at least 2 hours before serving. Comments The recipe is from the 1964 Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Published by The Bobbs Merrill Co., Inc.

IRISH COFFEE CARAMEL MOUSSE

Steps:

• Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves.
• Increase heat and boil without stirring until syrup turns a deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally.
• Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts; continue boiling for 2 minutes.
• Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature.
• Stir Irish whiskey into remaining caramel in medium saucepan.
• Pour into a bowl and set aside at room temperature.
• Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves; sprinkle with the gelatin and let stand 10 minutes to soften.
• Stir gelatin mixture over low heat until melted.
• Stir gelatin mixture into caramel in bowl.
• Place bowl over a large bowl filled with ice and water.
• Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
• Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks.
• Fold 2 cups whipped cream into caramel mixture in bowl.
• Divide caramel mousse among 6 balloon-shaped wineglasses.
• Add Baileys to remaining whipped cream and continue beating until stiff.
• Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon.
• Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated).
• Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve.

LC DECADENT CHOCOLATE CAKE WITH COFFEE MOUSSE

Steps:

• 1. In a glass bowl over simmering water (medium low heat), add broken up chocolate pieces and butter. Stir until melted.
• 2. Remove from heat. Add egg yolks one at a time and stir with a whisk until combined. Add a pinch of salt and stir.
• 3. In your mixing bowl, beat egg whites until thick. Slowly add Splenda and continue beating until stiff.
• 4. Add a portion of the egg whites into the chocolate mixture. Fold gently until combined.
• 5. Continue to add until incorporated and no egg whites are visible.
• 6. Spread the chocolate batter into an 8" round, greased springform pan. Bake at 350 degrees for 20-25 minutes until done. Remove and allow to cool.
• 7. For Mousse: In a saucepan add the egg yolks, vanilla with Splenda and stir with a whisk to combine until pale yellow.
• 8. Add 2/3 cup heavy whipping cream, cook over medium heat until hot and beginning to thicken. Add xanthan gum. Sprinkle over the top gently and stir with a whisk to combine.
• 9. When mixture is thick add instant coffee. Whisk to combine. Remove from heat and allow to cool.
• 10. In a small bowl add gelatin to 2 tbsp water. Set aside to bloom.
• 11. Place gelatin in a small saucepan over low heat and let gelatin dissolve.
• 12. Pour over pudding mixture and stir to combine.
• 13. In a mixing bowl, add 1 cup heavy whipping cream and beat until stiff.
• 14. Fold whipping cream into coffee pudding mixture until combined a portion at a time.
• 15. Spread whipping cream mixture (mousse) over cake. Refrigerate at least 4 hours before serving.
• 16. To serve: Run a warmed knife around dessert. Remove spring form pan and place on a dish. Sprinkle with cocoa powder and slice.
• 17. Enjoy!
• 18. Nutrition Info: calculated at caloriecount.com Calories 147 Calories from Fat 117 Total Fat 13.0g 20% Saturated Fat 8.0g 40% Cholesterol 86mg 29% Sodium 64mg 3% Potassium 55mg 2% Carbohydrates 5.7g 2% Dietary Fiber 0.3g 1% Sugars 4.7g Protein 2.3g

COCONUT COFFEE MOUSSE

Steps:

• Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.

COFFEE MOUSSE

Steps:

• Sponge cake: Preheat your oven to 350ºF. Place parchment paper onto a baking tin (about 20cm x 27cm or something with about the same area) Sift together the flour, cornstarch and cocoa in a bowl. Melt the butter together with the milk in the microwave until the butter has just melted. With an electric mixer, whisk the eggs with sugar until thick and pale yellow. Then add the flour mixture and fold in with a spatula. Add the butter/milk to the side of the bowl and fold in. Pour the mixture into your baking tin and bake for 10-12 minutes on 350ºF. Let cool completely. Mousse: Whisk the egg yolk with 1 1/4 tbsp sugar until thick and pale yellow. Heat the milk in a pan with the instant coffee and liqueur. Remove from heat and stir in the gelatin until dissolved. Place the bowl with egg yolks in an ice bath (I filled the sink) and little by little add the milk while stirring. Leave it in the ice bath. With an electric mixer whisk the egg whites with 1/3 tbsp sugar until it forms stiff peaks. Also whisk the cream with 1/3 tbsp sugar until it forms soft peaks. Now (with bowl still in cold water) add ⅓ of the egg whites to the yolks and fold in, repeat with ⅓ of the cream and the rest of the egg whites and cream. Leave the bowl in ice water for 20 minutes. Assembly: Cut the sponge cake so it will fit in your glasses or containers. Scoop mousse into the glasses. Chill in the refrigerator for at least three hours (or overnight). Decorate with cocoa, some whipped cream and chocolate.