COFFEE MOUSSE
The recipe for this very low-sugar dessert comes from my daughter. Its texture is light as a cloud and its taste is perfect for coffee lovers. -Vernette Dechaine of Pittsfield, Maine
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 101 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate, Fiber 0 fiber), Protein 2g protein.
IRISH COFFEE MOUSSE
Make and share this Irish Coffee Mousse recipe from Food.com.
Provided by Nisha
Categories Dessert
Time 45m
Yield 4 portions
Number Of Ingredients 7
Steps:
- Mix the yolks sugar and milk in a bowl.
- Cook it on double boiler until the mixture coats the spoon.
- Mix the the gelatin in cold water and heat it to get rid of the froth and impurities collecting on the top.
- Cool and add to the egg mixture.
- Chill on ice. Stir till it starts to set on the sides of the bowl.
- Add the coffee decoction and whiskey, fold in the cream.
- Pour into wine glass; chill for 45 minutes.
- Serve with cream rosette, a cherry and chocolate triangles.
Nutrition Facts : Calories 378.6, Fat 17.2, SaturatedFat 9.3, Cholesterol 279.2, Sodium 93.7, Carbohydrate 39.4, Sugar 31.4, Protein 10.9
WHITE CHOCOLATE AND COFFEE MOUSSE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 16 (4-ounce) servings
Number Of Ingredients 8
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.
COFFEE MOUSSE
A coffee mouse with cream cheese. GREAT RECIPE. Impresses your guests. And even yourself. I got it from Kraft Canada's Whats Cooking magazine.
Provided by Jon Chef Blizardry
Categories Gelatin
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224, Fat 17.2, SaturatedFat 10.2, Cholesterol 124.8, Sodium 170.2, Carbohydrate 13.4, Sugar 11.9, Protein 4.8
CHOCOLATE COFFEE MOUSSE CAKE
I made it in my school in a cooking class and it was spectacular so I just had to make it for everyone I knew! This cake involves no baking for more than 10 minutes and is easy and fun to do- the kids love it!
Provided by DollyDeenie
Categories Dessert
Time 25m
Yield 1 pie
Number Of Ingredients 6
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.
QUICK COFFEE MOUSSE
This delightful dish from Vernette Dechaine of Pittsfield, Maine, will become your go-to recipe when you need a simple but elegant dessert "Its texture is light as a cloud, and the taste is perfect for coffee lovers," she says.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119 calories, Fat 7g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
FLUFFY COFFEE MOUSSE
Creamy and fluffy all at once, this dessert looks good enough to be nice ending to a romantic dinner- but it only takes a few ingredients and little effort to make. Taken from an old 70's dessert cookbook. Cooking time is chilling time.
Provided by Mami J
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128.9, Fat 6.6, SaturatedFat 4, Cholesterol 6.1, Sodium 38.6, Carbohydrate 18.5, Fiber 1.6, Sugar 9.7, Protein 3
COFFEE-BANANA MOUSSE
A creamy and rich dessert that is an elegant finish to a nice meal.
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 26.5 g, Cholesterol 40.8 mg, Fat 11.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 7.2 g, Sodium 33.5 mg, Sugar 17.4 g
GODIVA CHOCOLATE COFFEE ALMOND MOUSSE TRIFLE
I was lucky enough to help a friend put this together for a dinner party she was having the following day. What I was able to taste of it and that was enough - it was awesome and delicious! Of course, this came from the Godiva site and it has one of my favorite food groups, CHOCOLATE! I didn't allow for cooling or chilling times.
Provided by Manami
Categories Dessert
Time 2h25m
Yield 1 beautiful trifle, 10-12 serving(s)
Number Of Ingredients 28
Steps:
- SPONGE LAYER:.
- Preheat oven to 350°F.
- Lightly butter the bottom and sides of 9" round cake pan.
- Line with parchment paper or waxed paper.
- Sift together flour, 1 tablespoons sugar and salt.
- Whip eggs and remaining sugar in a large bowl, usuing an electric mixer at medium speed, for 4-5 minutes.
- The batter should be airy, pale and tripled in volume.
- Add vanilla during the last minute of whipping.
- Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula.
- Then fold in oil.
- Spread batter into prepared pan.
- Bake for 20-25 minutes or until center springs back when gently pressed.
- Cool in pan on rack for 10 minutes.
- Remove cake from pan and cool completely on wire rack, top side up.
- MAKE THE ALMOND SYRUP:.
- Mix almond flavored liqueur, coffee and vanilla in small cup until the coffee is dissolved.
- Combine water and sugar in a small saucepan.
- Cook over medium heat until sugar dissolves.
- Continue cooking until syrup comes to a boil.
- Remove from heat.
- Stir in coffee mixture.
- MAKE THE CHOCOLATE MOUSSE:.
- Mix water and vanilla.
- Sprinkle in gelatin and let stand until gelatin softens.
- Whisk the egg yolks in a medium bowl until blended.
- Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan.
- Cook over medium heat, stirring occasionally, until small bubbles form around the sides of the pan.
- Remove pan from heat.
- Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until well blended.
- Then pour egg mixture back into the saucepan.
- Continue cooking over medium-low heat, heat stirring constantly with wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly.
- It is done when you can run your finger down the back of a coated spoon and path remains in the custard for several seconds.
- DO NOT LET CUSTARD COME TO A BOIL!
- Remove pan from heat and immedaitley strain the custard into a metal bowl.
- Add softened gelatin mixture and stir until completely dissolved.
- Add the chocolate & stir until melted and smooth.
- Set the bowl over a large bowl containing ice water.
- Let stand 5-10 minutes, stirring once or twice, until cool.
- Remove bowl from ice water.
- Whip the remaining cream until peaks form, using a hand-held electric mixer.
- Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula.
- Fold in the remaining whipped cream.
- Cover with plastic wrap and refrigerate 20-30 minutes or until mixture starts to thicken.
- DO NOT LET MOUSSE SET.
- MAKE THE COFFEE ALMOND WHIPPED CREAM:.
- Mix almond flavored liqueur, coffee and vanilla in small cup.
- Stir until coffee dissolves.
- Whip the cream with the coffee mixture and sugar in chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks.
- ASSEMBLE THE TRIFLE:.
- Split the cake into two equal parts, using a long serrated knife.
- Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush.
- Place the cake layer, syrup "soaked" side down, into a 3-quart glass straight-sided bowl.(My friend used a beautiful trifle bowl made of cut crystal).
- Trim cake to fit, if necessary.
- Generously brush the top of the cake layer with syrup.
- Top with crumbled amaretti cookies.
- Spread with half of the chocolate mousse.
- Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle.
- Spread the remaining whipped cream over mousse.
- Repeat the same with the remaining cake, syrup, & mousse.
- Fill a pastry bag with a large star tip with reserved coffee whipped cream.
- Pipe a decoration on top of trifle.
- Garnish with chocolate-covered espresso beans and slivered almonds.
- Refrigerate the trifle for at least 4 hours before serving.
- *The cake & mousse were made the day before.
Nutrition Facts : Calories 628.4, Fat 42.2, SaturatedFat 23.4, Cholesterol 305.1, Sodium 121.9, Carbohydrate 53.8, Fiber 1.5, Sugar 33.4, Protein 9.3
CHOCOLATE COFFEE MOUSSE
Make and share this Chocolate Coffee Mousse recipe from Food.com.
Provided by Jan in Lanark
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 567.3, Fat 37.1, SaturatedFat 21.9, Cholesterol 187.3, Sodium 63.3, Carbohydrate 56.2, Fiber 2.5, Sugar 50.9, Protein 6.2
COFFEE MOUSSE PIE
A recipe from the issue of January 2007 of Coup de pouce. This is a recipe that is not expensive. And a few ingredients required.
Provided by Boomette
Categories Pie
Time 1h1m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364.7, Fat 16.4, SaturatedFat 8.3, Cholesterol 16.3, Sodium 238, Carbohydrate 50, Fiber 0.5, Sugar 41.8, Protein 6.1
FRENCH VANILLA COFFEE MOUSSE
From Southern Lady Magazine Jan/Feb 2008. Preparation time does not include chilling. Original recipe said it made 6 servings, but it is so rich reviewers have suggested that it makes more servings. I changed to say 10 servings
Provided by carolinajewel
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
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.
QUICK AND EASY CHOCOLATE COFFEE MOUSSE (NO EGGS)
Make and share this Quick and Easy Chocolate Coffee Mousse (No Eggs) recipe from Food.com.
Provided by Andtototoo
Categories Dessert
Time 13m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Put the chocolate chips and the coffee in a small saucepan and heat over medium-low heat. Stir frequently until the mixture is smooth. Remove from heat and set aside.
- Next, in a large mixing bowl put the cream and beat with an electric beater until the cream starts to thicken.
- Slowly add the sugar, 1 Tablespoon at a time (8 total), until all of the sugar has been added. You may have to beat anothe minute or two until stiff peaks form.
- Pour the chocolate mixture into the whipped cream and blend gently but thoroughly.
- Spoon mixture into 6-8 ramekins and chill in the fridge.
- Note: If you put the mixing bowl in the freezer for about 5 minutes before using, the cream will thicken a bit more quickly.
Nutrition Facts : Calories 519.7, Fat 40.7, SaturatedFat 25, Cholesterol 108.7, Sodium 34.5, Carbohydrate 42.8, Fiber 2.2, Sugar 37.3, Protein 3.2
IRISH COFFEE CARAMEL MOUSSE
An impressive ending to a meal, this mousse blends a rich caramel mousse with the flavors of Irish coffee. This recipe is originally from a 1995 Bon Appetit and is simply yummy!
Provided by Leslie in Texas
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 435.8, Fat 33.2, SaturatedFat 20.7, Cholesterol 118.9, Sodium 32.2, Carbohydrate 31.8, Sugar 29.3, Protein 2.2
COFFEE-MALLOW MOUSSE
This rich and creamy dessert recipe is from the Houston Aggie Mom's Cookbook II. It's easy to make and delicious! Cook time is chill time.
Provided by loof751
Categories Dessert
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 236.7, Fat 9.4, SaturatedFat 7.4, Cholesterol 50.2, Sodium 50, Carbohydrate 37.2, Fiber 0.2, Sugar 25.9, Protein 2.4
COCONUT COFFEE MOUSSE
This is delicious and very easy to make. Before serving, sprinkle on some confectioners' sugar and cocoa for decoration.
Provided by Terry
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 8
Number Of Ingredients 3
Steps:
- Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 8.3 g, Fat 6.6 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 6.3 g, Sodium 1.4 mg, Sugar 4.7 g
GUATEMALA SAN SEBASTIAN COFFEE CHOCOLATE MOUSSE
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h10m
Yield 4 to 6 portions
Number Of Ingredients 10
Steps:
- Add the gelatin and cold water to a small bowl and allow it to sit for 2 minutes. Add hot water and stir until the gelatin is dissolved.
- Cooks Note: If you are using modified tapioca starch, this step is not necessary just add it to cocoa mixture and continue.
- In a stand mixer, add the cocoa and sugar and blend on low speed with the whisk attachment, until well combined. Add the cream, vanilla bean seeds and coffee and mix on high speed until stiff peaks are formed. Stir in the gelatin and mix for 1 minute. Remove the mousse from the mixer and portion into serving dishes. Refrigerate for 1 to 2 hours. Garnish with shaved chocolate or fresh fruit and serve.
LC DECADENT CHOCOLATE CAKE WITH COFFEE MOUSSE
It's really hard to believe that this chocolate mousse cake recipe is low carb... it's so good! The dark chocolate cake is very rich. The mousse is creamy and filled with wonderful coffee flavor. What a special treat!
Provided by Tammy Brownlow
Categories Other Desserts
Time 1h5m
Number Of Ingredients 17
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
COOKIES & CREAM COFFEE MOUSSE
A fluffy coffee mousse with chopped chocolate cookies is an exquisite way to end a meal. Better yet, it's a delicious way to end the day!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 10 servings, about 1/2 cup each.
Number Of Ingredients 5
Steps:
- Pour milk into large bowl. Add pudding mix and instant coffee. Beat with wire whisk 2 minutes or until well blended.
- Add whipped topping; stir gently until well blended. Gently stir in chopped cookies. Pour into 1-1/2-quart souffle dish or serving dish; cover.
- Refrigerate at least 4 hours.
Nutrition Facts : Calories 140, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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