Cafe Mocha Mousse Desserts Recipes

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Cafe Mocha Mousse


  • 1/3 cup heavy whipping cream
  • 1 tablespoon cold water
  • 1/2 teaspoon plain gelatin
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon instant coffee powder
  • 2 tablespoons semisweet chocolate chips
  • 15 Athens® Mini Fillo Shells (1 box)
  • 2 tablespoons shredded coconut, for garnish
  • Optional :1 tablespoon Kahlua

  • Method:

  • In a small chilled bowl, whip heavy cream to full volume.
  • Chill for 1 hour.
  • In a small pan, combine water, Kahlua and gelatin and let stand for 1 minute.
  • Add powdered sugar, instant coffee and chocolate chips.
  • Over low heat stir until chocolate chips are melted.
  • Bring to room temperature.
  • Gently fold the chocolate mixture into the whipped cream.
  • Chill for 1 hour.
  • Spoon or pipe 2 teaspoons of filling into each Fillo Shell.
  • Garnish with shredded coconut. Serve immediately.
  • Tip: When the mousse has set, just put it all into large baggie, pushing it down to one corner of the bag and twist the top, squeezing the mousse tightly into that corner. With scissors, cut a small hole and squeeze the mousse directly into either the phyllo cups, on top of cupcakes, into small bowls or on to cake or into a cooked and cooled pie shell.

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