Chocolate Kahlua Parfaits Recipes Recipe For Meatloaf

KAHLUA PARFAITS

Steps:

• Combine coffee, Kahlua and marshmallows in the top of a double boiler. Stir until marshmallows are melted and smooth.
• Refrigerate until cool.
• Once the mixture is cool, stir in the sour cream.
• Layer in parfait or wine glasses: the chocolate crumbs and the cream mixture, ending with the crumbs on top.
• Refrigerate until firm.

KAHLUA PARFAIT

Steps:

• Lightly whisk egg yolks and sugar in a glass bowl.
• Put the bowl in a pan with simmering water.
• Add cocoa and Kahlua.
• Keep whisking until it thickens and doubles in size (about 10 minutes).
• Take the bowl out of the pan and keep whisking until the cream has cooled off (about 5 minutes).
• Gently mix the whipped cream with the eggcream.
• Transfer to 4 individual small bowls.
• Freeze several hours.
• When serving, garnish with a little melted chocolate, berries or whatever you fancy.

CHOCOLATE KAHLUA MOUSSE PARFAITS

Steps:

• In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
• In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
• If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.
• If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.
• Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.

VANILLA, CHOCOLATE AND KAHLUA CHIFFON CAKE WITH PORT WINE AND RASPBERRY SAUCE

Steps:

• Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce.
• In a food processor, blend all the ingredients until very smooth. Strain, if necessary.

CHOCOLATE KAHLUA PIE

Steps:

• Whip butter, then add chocolate and sugar.
• Slowly add Kahlua, then beaten eggs until mixed well.
• Pour mixture into prepared crust.
• Refrigerate for two hours or until set.
• Garnish with whipped cream.

CHOCOLATE KAHLUA FANTASY CAKE

Steps:

• Make crust:
• Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
• In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
• Make chocolate layer:
• In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
• Make buttercream layer:
• In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
• Run a knife around edge of pan and carefully remove side of pan.

CHOCOLATE KAHLUA® TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

KAHLUA, TOASTED COCONUT, AND ICE-CREAM PARFAITS

Steps:

• Put 3 layers each coconut, liqueur, and ice cream in each of 2 wineglasses or parfait glasses, reserving about 1 tablespoon coconut and 2 teaspoons liqueur. Top parfaits with reserved coconut and liqueur and freeze, covered, 20 minutes.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.