KAHLUA CHOCOLATE MOUSSE
Make and share this Kahlua Chocolate Mousse recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 2h10m
Yield 8 dessert cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine 1/3 cup of cold water and gelatin and let soften for 4-5 minutes.
- Mix cocca, 1 cup water, Kahula, salt, and softened gelatin.
- Bring to a boil and boil over medium heat for 2 minutes stirring constantly.
- Remove from heat .
- Pour mixture into a large bowl, and add milk, and vanilla, mixing well.
- Chill for one hour.
- Fold whipped topping into mixture and divide into 8 dessert cups.
- Chill for at least 1 hour, and serve.
Nutrition Facts : Calories 73.3, Fat 1.8, SaturatedFat 1.4, Cholesterol 0.2, Sodium 84, Carbohydrate 9.8, Fiber 1.2, Sugar 7.7, Protein 2.2
EXTREME KAHLUA CHOCOLATE MOUSSE
It doesn't get much better'n this. Besides being remarkably easy to make (thanks to the crockpot), once chilled, this food from the Gods becomes super dense, like the center of an incredible chocolate bon bon. Take a bite and you will go, "mmmmmmmmmmmmmmm." Make small servings as this is *rich*. Found at worththewisk.com
Provided by Annacia
Categories < 4 Hours
Time 1h42m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 quart crockpot, stir together the cream, yolks, sugar, coffee, Kahlua and vanilla extract until well blended, but don't whip.
- Stir in chocolate chips, cook on LOW for 1 hour, 45 minutes or until surface has small bubbles and chocolate is melted.
- Carefully pour the hot liquid into a blender and blend on high until it expands to 5 or 6 cups.
- Pour into a pyrex bowl, cover with plastic wrap and refrigerate several hours.
- To serve, scoop into serving dishes.
- Makes 6 servings.
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
KAHLUA MOUSSE
This recipe is from "Ambrosia". The cookbook is from Vicksburg, MS. This is a wonderful dessert dish!
Provided by SouthernBell2627
Categories Dessert
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate and butter together in a bowl.
- In large bowl combine powdered sugar, egg yolks, and Kahlua. Blend chocolate mixture into this.
- In another bowl whip cream until stiff and gently fold into chocolate mixture.
- Blend well.
- Beat egg whites until soft peaks form and fold into chocolate cream.
- Refrigerate over night.
Nutrition Facts : Calories 724.8, Fat 64.4, SaturatedFat 39.5, Cholesterol 350.4, Sodium 215.8, Carbohydrate 24.5, Sugar 20.7, Protein 7.2
CHOCOLATE KAHLUA MOUSSE CAKE
The chocolate aroma of this cake is exquisitely intoxicating. Make it once and it will become your signature dessert. Note: Be sure that the melted chocolate and whipped topping are both at room temperature as directed before combining. Otherwise, the chocolate will seize and be difficult or impossible to mix.
Provided by Kitchen Klown
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit. Remove whipped topping from refrigerator and allow it to reach room temperature. Coat bottom of 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Set aside to cool. In microwave-safe bowl, sprinkle gelatin over 1/2 cup of Kahlua (may substitute brewed coffee). Let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. Return 1 cup of the whipped topping to refrigerator. In large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. Refrigerate until set, about 2 hours. Stir remaining 2 tablespoons Kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. Using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. Remove sides of springform pan. Serve chilled.
EL TORITO'S KAHLUA MOUSSE
Make and share this El Torito's Kahlua Mousse recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl beat the 2 cups cool whip with the cream until stiff peaks form.
- With a spatula stir in the cocoa powder, instant coffee and sugar and blend well.
- Add kahlua and stir thoroughly with a spatula.
- Spoon into 6 dessert cups and chill.
- When ready to serve, dust the top of each serving with chocolate sprinkles and crown with a dollop Of cool whip.
- Serve with wafer cookies.
Nutrition Facts : Calories 196.6, Fat 15.3, SaturatedFat 11.4, Cholesterol 27.2, Sodium 16, Carbohydrate 13, Fiber 0.2, Sugar 12, Protein 0.9
KAHLUA MOUSSE
Make and share this Kahlua Mousse recipe from Food.com.
Provided by got21us
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- beat egg yolks and 2 tbsp kahlua in the top of a double boiler.
- beat in 1/4 cup sugar and beat until slightly thickened,and color lightens.
- place pan over boiling water.
- cook stir until thickened,about ten minutes.
- set top of double boiler in a bowl of cold water.
- beat until mixture is thick, 3-4 minutes.
- melt chocolate and butter together.
- stir in remaining 2 tbsp Kahlua.
- add to egg mixture.
- beat whites until soft peaks form.
- add remaining sugar.
- Beat until stiff peaks form.
- add to chocolate mixture.
- beat whipping cream stiff.
- fold into chocolate mixture.
- spoon mousse into parfait glasses or dessert cups.
- chill 3 hours before serving.
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- Place the egg yolks, egg, vanilla, and sugar in a blender. Blend for 2 minutes at medium high speed. Pour in the cream and blend on medium high for another 30 seconds.
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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.
- Add the Kahlua to the melted chocolate. Quickly mix together then add the egg yolks and mix before the chocolate starts to harden. Pour the yolk chocolate mixture into the fluffy homemade whipped cream and fold over to combine.
- In another mixing bowl and using an electric mixer, whisk on high the egg whites until a fluffy stiff peak forms. Add the whipped egg whites to the fluffy chocolate Kahlua mixture and fold together to combine.
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