Cappuccino Mousse served with Chocolate cone and cookie crumbs
Cappuccino Mousse served with Chocolate cone and cookie crumbs

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cappuccino mousse served with chocolate cone and cookie crumbs. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cappuccino Mousse served with Chocolate cone and cookie crumbs is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Cappuccino Mousse served with Chocolate cone and cookie crumbs is something which I’ve loved my entire life.

White chocolate, coffee plus cinnamon and vanilla make this mousse a cappuccino mousse. Sprinkle cookie crumbs over top of each pot. Cappuccino in ice cream cone, cappuccino in choco cup , in chocolate cup, in waffle cup , latte art.

To begin with this recipe, we have to prepare a few ingredients. You can have cappuccino mousse served with chocolate cone and cookie crumbs using 14 ingredients and 27 steps. Here is how you cook it.

  1. Get 1/2 cup Icing Sugar
  2. Make ready 3 tablespoon melted Butter(unsalted)
  3. Get 1/3 cup All-purpose flour
  4. Make ready 2 Egg whites
  5. Prepare 1/4 cup dark Chocolate pieces
  6. Get 1 pinch Salt
  7. Take For Cappuccino mousse
  8. Get 1/2 cup heavy whipping Cream
  9. Take 1 sachet Cappuccino mix(ready-made)
  10. Take For serving
  11. Make ready 1 cup Chocolate cookie crumbs
  12. Get as needed mint leaves
  13. Make ready handful dry Cranberries
  14. Make ready 2 tsp Icing sugar to dust

Combine cookie crumbs and melted butter. Just before serving, top mousse with remaining cookie crumbles, a whoosh of. This intensely moist and fudgy cake is filled with chocolate mousse and fresh raspberries, then iced with Garnish with fresh raspberries just before serving. You could serve Chocolate Mousse right after making it if desired (will be very soft) or you chill it for Spoon it into individual glasses and serve it with fresh berries, pistachios, cookies, whipped cream Store Chocolate Mousse in an airtight container or in individual glasses sealed with plastic foil in the.

  1. To make cappuccino mousse, take 1/2 cup of chilled heavy whipping cream in a mixing bowl.
  2. Add in 1 sachet of cappuccino mix to the cream. I used nescafe brand. Alternately you can use 1 teaspoon of instant coffee also.
  3. With an electric hand mixer, whip to make a thick whipping cream. You should whip until stiff pick forms.
  4. Your mousse is ready. Keep in the refrigerator.
  5. For the chocolate cone first make the batter. For that take a big mixing bowl and add in 1/2 cup of icing sugar, 1/3rd cup of maida or all-purpose flour and a pinch of salt.
  6. With a fork or whisk mix together.
  7. Separate egg whites from 2 eggs and beat lightly.
  8. Add in the beaten egg whites to the flour mixture.
  9. Whisk again and also add in 3 tablespoon of melted butter.
  10. Whisk well to incorporate all the ingredients nicely.
  11. Cut some dark chocolates into small pieces to make 1/4th cup. You can use chocolate chips also.
  12. Melt the chocolate pieces in the microwave or in double broiler method.
  13. Let the chocolate cools a little bit, then pour it to the prepared batter.
  14. Mix everything well to make a thick and sticky batter.
  15. Take some cone moulds.
  16. Take a heavy bottomed small non-stick pan.
  17. Pour 1 tablespoon of the batter and spread like a thin pan cake.
  18. Switch on the stove and cook the pan cake in medium low heat until it becomes firm. It will take about 2 minutes. Note that pour the batter when the pan is cold.
  19. Flip the pancake and cook for 1 more minute.
  20. Transfer it to a kitchen towel. Switch off the flame.
  21. Now the most tricky part arrives. Take the cone mould and start wrapping around the mould quickly to make the chocolate cone. Be careful, use a kitchen towel or tissue paper to handle as the pancake will be very hot. But you have to make the cone when the pancake is hot. Otherwise, you can't wrap it around the mould. It is just like we are making papad cones. If the pancake cools down it will be crispy and will break easily.
  22. Carefully take out the mould after sometime.
  23. You have to finish making one and then start making the next cone following the same step. The pan should be cool enough when you pour the batter. Otherwise the pancakes will not be nicely done.
  24. Let the cones cool down completely before serving.
  25. Sprinkle some icing sugar to the cold cones.
  26. Take out mousse from the refrigerator, spoon 2-3 tablespoon of chilled cappuccino mousse to the cones.
  27. Take a white serving dish, place a mousse filled chocolate cone to the dish, garnish with some more mousse, cookie crumbs, mint leaves and dry cranberries. Enjoy!

Standard Mousse Notes A standard chocolate mousse requires cooking the egg yolks and chocolate mixture, then beating the egg whites separately and folding them into the cooled mixture. All in all, considerably more effort than this quick tofu method. This Easy Chocolate Mousse recipe is equally delicious and versatile. Eat it on it's own, or layer it in a trifle or cake! This Easy Chocolate Mousse recipe has a few steps…but trust me none are hard at all…AND like I said before this is a great recipe to use, it's stable enough to layer between cakes, or.

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