Kahlua Chocolate Strawberries Recipes

CHOCOLATE STRAWBERRIES

Steps:

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

KAHLUA CHOCOLATE STRAWBERRIES

Steps:

• In a double boiler, melt chocolate over simmering water.
• Don't let the bottom of the bowl touch the water.
• Stir in the milk and remove from the heat.
• Add the Kahlua and whisk until smooth.
• Cool until thickened.
• Wash and rinse the strawberries.
• Dry them thoroughly and set aside.
• After the chocolate sauce is cooled, dip the strawberries and enjoy.
• The whipped cream is for dipping after the chocolate.
• This recipe goes very well with pineapple slices or champagne (my personal favorite!).

STRAWBERRIES WITH KAHLUA CREAM

Steps:

• For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed.
• If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole.
• When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6.
• Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool.
• Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well.
• Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes.
• Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).

KAHLUA CHOCOLATE STRAWBERRY ICEBOX CAKE

Steps:

• 1. Fold the vanilla pudding with half of a container of whipped cream
• 2. Fold the strawberrry pudding with half of a container of whipped cream
• 3. Use a cake stand or a plate and arrange a layer of chocolate wafers in the center of the plate. Use small dabs of whipped topping to hold the cookies in place if needed.
• 4. Fill a small spray bottle with Kahlua. Mix with a small amount of water if necessary for fine mist. Spray the cookie layer with a mist of the Kahlua. Mist each layer of cookies with at least one coat of fine mist.
• 5. Layer vanilla pudding/cream mix, cookies/Kahluah spray, strawberry pudding/cream mix, and cookies/Kahluah spray until cookies are gone. Save a few cookies for decoration if desired.
• 6. "Frost" the cake with the second container of whipped topping.
• 7. Cover and chill for at least 24 hours.