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    You are in: Home / Recipes / Cappuccino Mousse Recipe
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    Cappuccino Mousse

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chris'Tamara's Note:

    This is a creamy, cool and spoonable version of the favorite cappuccino. I've also used cocoa powder, instead of coffee. This came from the Midwest Living Magazine.

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    Units: US | Metric


    1. 1
      Put a mixing bowl in the freezer to chill while gathering ingred.
    2. 2
      In a small bowl, dissolve coffee powder in water. Sprinkle gelatin over coffee; let stand for 10 Minutes.
    3. 3
      In a loarge metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined. Place over gently boiling water (metal bowl or upper pan should not touch water.) Cook, stirring rapidly with a whisk, about 10 minutes, or until egg mixture begins to thicken and coats a metal spoon (160 deg). Remove from heat.
    4. 4
      Add coffee-gelatin mixture to warm egg mixture; whisk until combined. Beat egg-gelatin mixture with an electric mixer on medium speed about 5 minutes, or until mixture is cool; set aside.
    5. 5
      Thoroughly was beaters. In a chilled mixing bowl, beat cream with an electric mexer on medium speed until stiff peaks form. Gently fold whipped cream, one-third at a time, into egg-gelatin mixture.
    6. 6
      Divide mixture evenly among 8 chilled wine or parfait glasses (or place in a large glass bowl). Cover and chill at least 4 hours. To serve, garnish with chocolate shavings or curls. (use a veggie peeler on a choco bar for nice curls).

    Ratings & Reviews:


    Nutritional Facts for Cappuccino Mousse

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 293.3
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 14.8 g
    Cholesterol 206.0 mg
    Sodium 29.3 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 0.0 g
    Sugars 12.6 g
    Protein 3.3 g

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