CHOCOLATE SATIN MOUSSE PIE WITH KAHLUA CREAM
Provided by collegemom
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- In the top of a double boiler over hot but not boiling water, stir together milk and marshmallows until marshmallows are melted. Add the chocolate, stirring until chocolate is melted and mixture is blended. Allow to cool for 1 hour in the refrigerator. Beat cream with liqueur until stiff. Beat in cooled chocolate mixture until blended. Spoon into Chocolate Cookie Crumb Crust and refrigerate until firm. Decorate top with chocolate leaves and peaks of whipped cream. For Crust: Combine all ingredients and pat them on the bottom and 1" up the sides of a 10" springform pan. Bake in a 350 degrees F oven for about 8 minutes or until crust is set. NOTE: Entire dessert can be prepared one day earlier and stored in the refrigerator until serving time. This is an especially attractive dessert which is not particularly difficult to prepare. The mousse filling is equally good served in individual crystal goblets with a dollop of whipped cream.
CHOCOLATE SATIN
This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.
Provided by Patricia Wells
Categories Dark Chocolate Chocolate Dessert Egg Milk/Cream Wheat/Gluten-Free
Yield 8-12 servings
Number Of Ingredients 8
Steps:
- Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
- In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
- In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
- Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
- Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
- Variation:
- Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
- Do Ahead
- This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.
MOCHA JAVA PIE WITH KAHLUA CREAM
I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. -Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 507 calories, Fat 32g fat (20g saturated fat), Cholesterol 74mg cholesterol, Sodium 436mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE KAHLUA MOUSSE
Make and share this Chocolate Kahlua Mousse recipe from Food.com.
Provided by Cheryl E
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color.
- Beat in cocoa.
- Place bowl over saucepan of gently simmering water.
- Beat 5-minutes or until mixture darkens and beaters leave a trail.
- Remove from heat and stir in liqueur, set aside.
- In a separate bowl whip cream until it holds stiff peaks.
- Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it.
- Gently fold remaining whipped cream into cocoa mixture until well combined.
- Divide among 6 small decorative ramekin dishes.
- Chill 1-2 hours before serving.
Nutrition Facts : Calories 340, Fat 24.7, SaturatedFat 14.4, Cholesterol 164.5, Sodium 26.9, Carbohydrate 25.3, Fiber 1.3, Sugar 19.4, Protein 3.8
CHOCOLATE KAHLUA PIE
Chocolate and Kahlua is my favorite combination of flavors! I love this pie. You can use either a regular graham cracker crust or chocolate crust...I like chocolate! (Cook time is chill time.)
Provided by mydesigirl
Categories Pie
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 771.9, Fat 54, SaturatedFat 32.9, Cholesterol 234, Sodium 299.7, Carbohydrate 57.8, Fiber 0.6, Sugar 55.2, Protein 6.9
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- Separate the egg whites from the yolks and set aside until ready to use. In a mixing bowl with an electric mixer, whisk on high 1 cup of heavy whipping cream until a soft firm peak forms. Set aside.
- Melt chocolate morsels in a bowl over boiling water or in the microwave for about 45 seconds until the morsels start to melt. Once they start to melt mix them until fully creamy and melted.
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