Charlotte's recipe for Cappuccino Mousse was well-received last night to celebrate the feast of St. Fidelis, a Capuchin priest. I filled ramekins with the mixture so we could each have our own serving to dip and served it with Pepperidge Farm Cookies. Easy and yummy!
Charlotte's Cappuccino Mousse
1 c. milk
3/4 c. cold strong coffee
1 pkg. instant vanilla pudding mix
2 T. sugar
2 c. heavy whipping cream
1/4 c. sugar
In a large bowl, beat milk, coffee, pudding mix (dry) and 2 T. sugar with a wire whisk for 2 minutes or until slightly thickened. In a chilled large bowl, beat whipping cream and 1/4 c. sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture. Refrigerate about 15 minutes or until set.
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3/4 c. cold strong coffee
1 pkg. instant vanilla pudding mix
2 T. sugar
2 c. heavy whipping cream
1/4 c. sugar
In a large bowl, beat milk, coffee, pudding mix (dry) and 2 T. sugar with a wire whisk for 2 minutes or until slightly thickened. In a chilled large bowl, beat whipping cream and 1/4 c. sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture. Refrigerate about 15 minutes or until set.
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4 comments:
So glad you enjoyed it! With all the strawberries popping up in the grocery stores we might have to make some of this pronto. Heaven forbid we eat naked strawberries!!!!
I have to say it was really yummy with the crisp Pepperidge Farm cookies. Not as healthy as strawberries, but really yummy.
This looks SO good. You have no idea what you're doing to this poor pregnant lady.
Or maybe you do and you're just evil.
But, honey, there are no calories.
O.k. That's a lie. But, it's not my recipe. It's Charlotte's fault.
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