Best Easy Mocha Mousse Tiramisu Recipes

EASY MOCHA MOUSSE

Steps:

• Heat half of the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges.
• Place the chocolate and coffee into a large heatproof bowl. When the cream comes to the boil, pour it over the chocolate. Leave for a few minutes for the chocolate to start to melt, then whisk until the chocolate is completely melted and the mixture is smooth, then stir in the remaining half of the cream. (Adding this cold cream helps cool the mixture down faster).
• Refrigerate until very well chilled - at least several hours or ideally overnight.If you're in a hurry you can place the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn't actually freeze!
• Once the mousse mix is fully chilled, whip it with an electric hand mixer until stiff peaks form. If it seems like it's still a little too soft to pipe, you can refrigerate the bowl of mousse again for 10 minutes or so until it firms up some more.
• Transfer the mixture to a piping bag fitted with a large star or round piping tip and pipe into serving glasses. You can also just spoon the mousse into the glasses if you prefer.
• Put the instant coffee, caster sugar and boiling water into a bowl. Whip with an electric mixer (or use a hand whisk and a strong arm) until thick and foamy, and much lighter in colour.
• Put the cream, sugar and vanilla into a bowl and whip with an electric mixer until thickened, and soft peaks form when you lift up the mixer.
• Spoon the toppings onto each of the mousses. I found it handy to use an ice cream scoop, but a spoon will do the job just fine too.
• Serve the mousse immediately, or store, covered or in an airtight container, in the fridge. The mousse will keep well for several days, but the whipped coffee topping looks its best for up to a day, then it will start to slowly deflate. It still tastes the same, it just doesn't look so pretty.

MOCHA MOUSSE

Steps:

• In a large bowl, stir together the pudding mix with the milk and coffee until very thick. In another large bowl, beat the heavy cream with the sugar and vanilla using an electric hand mixer until soft peaks form. Reserve 1/4 cup for garnish. Stir one-third of the whipped cream into the pudding to lighten it. Fold the remaining whipped cream gently into the pudding. Spoon into dessert glasses and refrigerate until ready to serve. Mousse can be made ahead up to 4 hours in advance. When ready to serve, top each with a small dollop of the reserved whipped cream and sprinkle with the chocolate chips.

EASY MOCHA MOUSSE TIRAMISU

Steps:

• Arrange cookies in bottom of 13x9-inch pan. Drizzle with brewed coffee.
• Dissolve instant coffee in milk in large bowl. Beat pudding mixes and milk mixture with whisk 2 min.; let stand 5 min. Gently stir in COOL WHIP. Spread evenly over cookies; top with nuts.
• Refrigerate at least 2 hours or until set.

EASY MOCHA MOUSSE

Steps:

• 1. Stir espresso into prepared chocolate pudding.
• 2. Beat heavy cream with sugar until soft peaks form.
• 3. Fold into mocha pudding and top with chocolate shavings.

EASY MOCHA MOUSSE

Steps:

• In heavy non-aluminum saucepan, cook milk over medium- high heat 2 to 3 minutes or until tiny bubbles begin to appear around edges of pan. Remove from heat.
• In blender, place chocolate chips, egg product, espresso, sugar and salt. Cover; blend on low speed 20 seconds or until smooth. With blender on low speed, add milk in slow, steady stream; blend 1 minute or until smooth.
• Pour 1/3 cup chocolate mixture into each of 12 (5-oz) glasses. Cover and refrigerate 4 to 24 hours. Top with whipped cream. Garnish with berries and mint leaves.