Coffee Mallow Mousse Recipes

COFFEE MALLOW DESSERT

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours 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.

COFFEE MOUSSE

Steps:

• Seperate the Egg Yolks and Whites. Place the Egg Yolks in a large bowl and the Whites in the bowl of you Mixer. Set aside.
• Place the Gelatine Powder in a small bowl with the Cold water, mix and set aside to soak. (see note 2 if using Gelatine Sheet).
• Add the Caster Sugar to the Egg Yolks and whisk until foamy and lighter in colour.
• Place the Heavy Cream, Instant Coffee Powder and Cacao Powder in a small saucepan and heat it up on low heat until the powders have dissolved, occasionally stirring. Don't let the cream boil.
• Pour the hot Heavy Cream over the Egg Yolk and Sugar while beating. Whisk well, then transfer back into the saucepan on low heat. Keep whisking until the cream starts to thicken, then directly remove from the heat and transfer back into a large, clean bowl.
• Add the re-hydrated Gelatine to the cream and whisk well until completely integrated. Set aside to cool down fully.
• While the cream is cooling down, start whipping the Egg Whites to get stiff peaks.
• When the cream is cool, gently fold in the Whipped Egg Whites in 3 to 4 times. Try not to overwork the cream.
• Pour the Coffee Mousse into individual cups or jars and place in the fridge to set for at least 2 hours.
• Optional: when ready to serve, sprinkle some Instant Coffee Powder and Cacao Powder over the mousses to finish them.

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.

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.

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 MALLOW PIE

Steps:

• In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth., Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.

COFFEE WHIP DESSERT

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. , In a small bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired.