Decadent Coffee Mousse Recipe
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Decadent Coffee Mousse

2 10oz. Pkg. Marshmallows

1 Cup strong black coffee

oz unsweetened chocolate, grated

4 pkg. Lady fingers

1 qt. Heavy cream, whipped

1 cup pecan nuts, chopped

3 heath bars, crushed

Melt the marshmallows in a double boiler. Add the coffee and grated chocolate. When all is melted, cool and set aside.

Grease a 10 springform ring pan. Line Pan with lady fingers, both on the sides and bottom. Whip the cream till stiff and add to the cooled marshmallow mixture.

Pour half the mixture over the ladyfingers, sprinkle with crumbled lady fingers and chopped pecans & crushed heath bars. Add the other Half of mixture and cover top with more crumbled lady fingers and pecans. Chill over-night. This can be kept in freezer until used.

16-18 servings


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