QUICK FRENCH VANILLA MOUSSE
Discover a quick, Healthy Living French vanilla mousse that sounds too good to be true. Our Quick French Vanilla Mousse is fancy enough for company!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Beat first 3 ingredients in medium bowl with whisk 2 min.
- Stir in COOL WHIP.
- Refrigerate 1 hour.
Nutrition Facts : Calories 90, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
COFFEE MOUSSE
These Coffee Mousse Cups are the perfect dessert to finish a dinner party. Super light, fluffy and creamy, these Espresso Mousse Cups are great make-ahead desserts for the Holidays.
Provided by A Baking Journey
Categories Dessert
Time 2h20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 294 kcal, Carbohydrate 15 g, Protein 8 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 232 mg, Sodium 85 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
COFFEE MOUSSE
This coffee mousse recipe features coffee, sugar, heavy cream, and egg yolks. Mousse with coffee.
Provided by Rebecca Franklin
Categories Dessert
Time 2h40m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a medium saucepan, combine the evaporated milk and coffee. Cook over low heat, stirring occasionally until it just starts steaming.
- In a separate bowl, whisk together the egg yolks and brown sugar.
- Add 1/2 cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined.
- Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 F on a digital candy thermometer.
- Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.
- Beat the heavy cream in a separate bowl until stiff peaks form.
- Thoroughly stir 1/2 cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream and no marbling shows. Serve the mousse chilled.
Nutrition Facts : Calories 331 kcal, Carbohydrate 23 g, Cholesterol 162 mg, Fiber 0 g, Protein 9 g, SaturatedFat 14 g, Sodium 113 mg, Sugar 23 g, Fat 23 g, ServingSize 8 servings, UnsaturatedFat 0 g
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.
FRENCH VANILLA COFFEE (ICED)
Make and share this French Vanilla Coffee (Iced) recipe from Food.com.
Provided by Sweetie
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine ice cubes and milk together in an electric blender, until smooth (approx 1 minute).
- Blend till smooth.
- Add the rest of the ingredients and blend till foamy (approx 1 minute).
- Serve in a large glass.
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
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