Kahlua Chocolate Strawberries Recipes

STRAWBERRY & CHOCOLATE THICK SHAKE WITH KAHLUA & BAILEYS

Steps:

• Put the chocolate & milk in the blender & pulse until the chocolate is only slightly chunky (i.e. you won't choke when you swallow it).
• Add the strawberries, icecream, Baileys & Kahlua & pulse until well combined.
• Serve straight away with long spoons (as this can be quite thick - depending on the icecream you may need to add a little extra milk).

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.

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).