Coffee Mousse
Coffee Mousse
Decadent Coffee Mousse
Amanda's Coffee Mousse
Coffee Mousse
Irish Coffee Chocolate Mousse
Spiced Coffee Mousse



Coffee Mousse

250 ml (8 fl oz) milk
1 Tbsp (15 ml) instant coffee
2 eggs, separated
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
2 tsp (10 ml) gelatine
75 ml (5 Tbsp) double cream (heavy cream)

for the decoration
whipped cream
Praline, crushed

In a saucepan, warm the milk and stir in the coffee. Set aside. Put the
egg yolks into a bowl with the caster sugar and mix well, then gradually
add the flavoured milk, Strain through a sieve back into the saucepan.
Stir over very gentle heat for about 10 minutes until the custard starts
to thicken. Cool slightly. Place 30 ml (2 Tbsp) water in a small heatproof
bowl. Sprinkle the gelatine on to the liquid. Stand the bowl over a
saucepan of hot water and stir the gelatine until it has dissolved
completely. Cool until the gelatine mixture is at the same temperature as
the custard, then mix a little of the custard into the gelatine. Stir back
into the bowl of custard and leave in a cool place until beginning to set.
Whip the cream in a deep bowl until it just holds its shape. In a
separate, grease free bowl, whisk the egg whites until stiff, Fold first
the cream, and then the egg whites, into the coffee custard, making sure
the mixture is fully blended but not over-mixed. Pour into a wetted 500 ml
(17 fl oz) mould or glass dish and refrigerate for 1 - 2 hours until set.
Turn out, if necessary, and decorate with whipped cream and crushed
praline.

Serves 4

Source:
<http://www.cookitsimply.com/cream-milk-recipes/mousse-and-bavarois/coffee-mousse-0010-052c89.html>




Coffee Mousse

1 3/4 cups milk
1 package unflavored gelatin
3 eggs, separated
3/4 cup dark brown sugar
1 cup heavy cream
1/2 cup brewed 100% Colombian
1/4 teaspoon almond extract
1/8 teaspoon vanilla extract
Coffee concentrate(1 cup ground to 8 ounces cold water)

Sprinkle gelatin over cup cold water in a bowl and let soften while making
custard. Heat milk to scalding point in a heavy saucepan. Beat egg yolks
using a wire whisk or electric mixer. Pour hot milk over beaten egg yolks
slowly, beating constantly with wire whisk. Return mixture to saucepan,
add brown sugar, cook over low heat, stirring constantly, until custard
has thickened slightly, about 10 minutes. Remove from heat, add softened
gelatin to the hot custard and stir until dissolved. Add coffee
concentrate, vanilla and almond extracts. Transfer mixture to a bowl and
refrigerate. Keep refrigerated and stir every five minutes until custard
has thickened to the consistency of unbeaten egg whites, about 25-45
minutes.

Meanwhile, whip the cream to soft peaks and refrigerate. Beat egg whites
until they are stiff but not dry. Fold thickened coffee custard base into
egg whites. Gently fold in whipped cream. Pour mixture into 8 individual
custard cups and refrigerate for at least 4 hours until set. For
variation, let set in large bowl for 4-5 hours, then use pastry bag to
pipe mousse into individual dessert glasses. To toast nuts, place chopped
almonds in a small heavy frying pan over medium heap. Cook, stirring
frequently, until nuts are deep golden brown, about 5 minutes. To serve,
sprinkle toasted nuts on top of mousse.

Yield: 6-8 servings

Source:
<http://www.juanvaldez.com/menu/preparation/recipes/coffee-mousse.html>




Decadent Coffee Mousse

2 10 oz. Pkg. Marshmallows
1 Cup strong black coffee
1/2 oz unsweetened chocolate, grated
4 pkg. Lady fingers
1 1/2 qt. Heavy cream, whipped
1 cup pecan nuts, chopped
3 heath bars, crushed

Melt the marshmallows in a double boiler. Add the coffee and grated
chocolate. When all is melted, cool and set aside.
Grease a 10" springform ring pan. Line Pan with lady fingers, both on
the sides and bottom. Whip the cream till stiff and add to the cooled
marshmallow mixture.
Pour half the mixture over the ladyfingers, sprinkle with crumbled lady
fingers and chopped pecans & crushed heath bars. Add the other Half of
mixture and cover top with more crumbled lady fingers and pecans. Chill
over-night. This can be kept in freezer until used.

16-18 servings

Source:
<http://www.razzledazzlerecipes.com/pudding-recipes/coffee-mousse.htm>




Amanda's Coffee Mousse

1 cup strong coffee
1 cup milk
4 large egg yolks
1/2 cup + 2 Tbsp sugar
3 Tbsp cornstarch
1/2 Tbsp unsalted butter, melted
1/2 cup heavy cream
well chilled 4 tsp minced semisweet chocolate

Combine the coffee and milk in a heavy saucepan and heat
until hot but not boiling. Meanwhile, place the egg yolks, 1/2 cup of
the sugar and the cornstarch in a large bowl and whisk until pale and
creamy. Slowly whisk the hot milk into the egg mixture until blended,
and return it to the saucepan, setting aside the bowl for later.

Whisking constantly, bring the mixture to a boil. Boil for one minute,
whisking often. Pour into the bowl, then whisk in the butter. Cover by
placing plastic wrap directly on the custard to prevent a skin from
forming. Refridgerate until cold, about 2 hours.

After the custard is chilled, it will be firm, so whisk gently to
smooth and lighten it. Whip the cream with the remaining 2 Tbsp sugar
until stiff but not buttery. With a rubber spatula, fold the cream and
the minced chocolate into the custard until evenly incorporated. Chill
for 30 minutes before serving. Cover with plastic wrap if chilling
longer; these can be stored in the refridgerator up to 24 hours.

Amanda's notes: When you combine the milk and egg mixtures, the result
will be very liquidly, but when it finally comes to a boil it will turn
into a thick custard very quickly. It is important to whisk this
continually as it is coming to a boil to prevent lumps or burning on
the bottom of the pan.

I used much more than 4 tsp of chocolate - this can be done to taste.

The original recipe calls for not incorporating the chocolate when I do
it, but rather spooning the mousse into individual bowls, with a layer
of chocolate in the middle and some extra sprinkled on top.

Source:
<http://www.cs.cornell.edu/people/vickyw/BandC/recipes/coffeemousse.html>





Coffee Mousse

Recipe By : The NYT More 60 Minute Gourmet - Pierre Franey
Serving Size : 4 Preparation Time :0:45
Categories : Desserts Ethnic - French

112 Grams Butter (at room temperature) -- (4 ounces)
2 Tablespoons Instant Espresso Coffee
2 Tablespoons Warm Water
3/4 Cup Sugar
5 Egg Whites
1/4 Cup Dark Sweet Chocolate, Finely Grated

Put the butter in a mixing bowl and blend well with a spatula or a wire
whisk. The butter must not be cool. If it is cold, it will not blend.
Blend the coffee and water and add it to the butter. Add 1/4 cup sugar and
beat to blend. Beat the egg whites until partially stiff, using a wire
whisk. Gradually add the remaining 1/2 cup sugar, beating constantly with
the whisk until very stiff. Add half the whites to the butter. Beat well.
Add the remaining whites and fold them in with a rubber spatula. Fold in
the grated chocolate. Chill until ready to serve. Serve in stem glasses.

Source: <http://www.jmdl.com/guitar/marian/Recipes/coffmous.htm>





Irish Coffee Chocolate Mousse

4 ounces bittersweet or semisweet chocolate, chopped into small pieces
1 cup heavy cream
1 1/2 teaspoons instant espresso powder
3 to 4 teaspoons Irish whiskey
2 eggs
2 tablespoons plus 4 teaspoons sugar
1/2 teaspoon vanilla extract
Equipment: Instant-read thermometer, 6 to 8 ramekins or dessert cups

To make the mousse, place the chocolate, 1/3 cup of cream, and 1/4
teaspoon of the espresso powder in a heatproof bowl. Set the bowl in a
skillet of barely simmering water. Stir frequently until the chocolate
is completely melted and smooth. Remove the bowl from the skillet, stir
in the whiskey, and set aside.

In a heatproof medium bowl, whisk the eggs with 1 tablespoon water and
2 tablespoons of the sugar until well blended. Set the bowl in the
skillet and whisk the eggs constantly (to prevent them from scrambling)
over not-even-simmering water until they register 160 degrees F. on an
instant-read thermometer. Remove the bowl from the skillet and beat at
high speed with an electric mixer until the eggs have a texture like
softly whipped cream, 3 to 4 minutes. Fold one quarter of the eggs into
the chocolate. Scrape the chocolate mixture over the remaining whipped
eggs and continue to fold just until evenly incorporated. Divide the
mousse among the ramekins. Chill at least 1 hour, or until set, before
serving.

In a chilled bowl with chilled beaters, beat the remaining 2/3 cup
cream with the vanilla, the remaining 4 teaspoons sugar, and the
remaining 1 1/4 teaspoons espresso powder until nearly stiff. Top each
mousse with a dollop of cream before serving.

Serves 6-8

Source:
<http://www.thatsmyhome.com/sweetspot/irish-coffee-chocolate-mousse.htm>





Spiced Coffee Mousse

Serves: 6

1/4 cup water
2 tablespoons instant espresso powder or instant coffee powder
1/4 teaspoon (generous) ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon unflavored gelatin
6 large egg yolks
1/2 cup sugar
1/4 cup dark rum
1 cup chilled whipping cream
Lightly sweetened whipped cream
Cinnamon sticks

Mix water, espresso powder, cloves and nutmeg in small bowl until
espresso powder dissolves. Sprinkle gelatin over. Let stand 10 minutes
to soften gelatin.
Whisk egg yolks, sugar and rum in large metal bowl to blend. Set bowl
over saucepan of simmering water (do not allow bottom of bowl to touch
water). Whisk until candy thermometer inserted into mixture registers
160 F, about 10 minutes (mixture will be thick). Remove bowl from over
water. Immediately add gelatin mixture to yolk mixture and whisk until
gelatin dissolves. Using electric mixer, beat mixture until cool, about
5 minutes.
Using electric mixer fitted with clean dry beaters, beat 1 cup whipping
cream in medium bowl until stiff peaks form. Gently fold cream into
yolk mixture in 3 additions. Spoon mousse into six 6-ounce coffee mugs
or small wineglasses. Chill until mousse is set, at least 4 hours. (Can
be made 1 day ahead. Cover; keep refrigerated.)

Spoon whipped cream atop mousse. Garnish with cinnamon sticks.

Source: <http://www.culinarycafe.com/Desserts/Spiced_Coffee_Mousse.html>


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