Cappuccino Mousse Desserts Recipes

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Cappuccino Mousse


  • 1 envelope unflavored gelatin
  • ½ cup hot water
  • 2/3 cup instant nonfat milk powder
  • 2 tsp instant espresso powder
  • 1 tbsp unsweetened cocoa
  • 2 tsp brown sugar
  • pinch salt
  • 1/2 cup ice water

  • Method:

  • In a blender container, sprinkle gelatin over water and let stand to soften about 5 minutes.
  • Process until dissolved.
  • Add remaining ingredients except ice water and blend smooth.
  • With motor running, add cold water. The mixture should begin to thicken and froth.
  • Chill 1 hour.
  • Using blender or electric beaters, whip until aerated.
  • Portion into 4 coffee cups (or bowls). Cover and chill again for 1-2 hours.

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