Best Chocolate Cappuccino Mousse Recipes

CHOCOLATE CAPPUCCINO MOUSSE CAKE

Steps:

• Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350° for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks., Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form., In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.

CHOCOLATE CAPPUCCINO MOUSSE

Steps:

• In a small saucepan, dissolve coffee in hot water. Stir in the milk, cocoa and butter. Cook and stir over medium-low heat until blended. Remove from the heat. , Transfer to a large bowl; cool completely. In a small bowl, beat cream and cinnamon until stiff peaks form. Fold a fourth of the whipped cream mixture into cocoa mixture, then fold in the remaining whipped cream mixture. Spoon into dessert dishes. Top with additional whipped cream, cocoa and cinnamon if desired.

CHOCOLATE CAPPUCCINO MOUSSE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine flour, powdered sugar, butter and pecans.
• Mix using 2 knives.
• Pat onto bottom of and up sides of 9-inch pie plate.
• Bake 15 minutes or until done.
• Remove from oven and cool.
• Combine cream cheese, cappuccino powder, vanilla and melted chocolate.
• Mix well.
• Fold in whipped cream.
• Spoon into cooled crust and refrigerate at least 3 hours before serving.
• Garnish with chocolates and/or pecans.

CHEF LYLE'S CAPPUCCINO MOUSSE IN CHOCOLATE CUPS

Steps:

• Chill clean mixing bowl and balloon whip in freezer for whipping cream.
• Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth.
• Dissolve instant coffee in 1 teaspoon hot water.
• Add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
• Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
• Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
• Chill in refrigerator or freezer until hardened, about 10-15 minutes.
• While chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks.
• Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
• Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes.
• Fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. Garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
• Refrigerate; let stand about 5 minutes at room temperature before serving.

CHOCOLATE CAPPUCCINO MOUSSE

Steps:

• Dissolve coffee in hot water in a saucepan and add the milk, cocoa and butter.
• Cook and stir over medium-low heat 'til blended.
• Remove from heat, transfer to a large bowl and cool completely.
• In a small mixing bowl beat whipping cream and cinnamon 'til stiff peaks form. Fold 1/4 of the whipped cream mixture into the cocoa mixture, then fold in the rest of the whipped cream mixture.
• Spoon into dessert dishes and top with additional whipped cream if desired.

CHOCOLATE CAPPUCCINO MOUSSE

Steps:

• In mixer whip egg yolks unti thickened. Cook sugar and water to 238F add to eggs and beat on high speed to ribbon stage. Melt chocolate and butter. Combine melted chocolate with cappuccino compound. Fold yolk mixture into chocolate mixture. Whip cream and fold it into chocolate mixture.

CHOCOLATE CAPPUCCINO MOUSSE

Steps:

• Whisk coffee, milk, pudding mix, and 3 tablespoons sugar in large bowl with until slightly thickened. In mixer bowl, beat whipping cream and 1/4 cup sugar until stiff; fold into coffee mixture. Spoon into stemware or dessert dishes. Refrigerate till set, about 15 minutes. Fun Fact: For smaller conversation-piece desserts, layer crumbs, mousse, and whipped cream in small wine glasses, champagne flutes, or shooters. It looks, feels, and tastes fancy . . . and is.