Kahlua Cream Meringue Recipes

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KAHLUA CREAM SAUCE



Kahlua Cream Sauce image

I'm a big fan of Kahlua and love this served over bread pudding. In fact, as Emeril would say "this would be good served on a bumper".

Provided by Luby Luby Luby

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5

2 cups heavy cream
1/2 cup sugar
3/4 cup Kahlua
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • In a cup or small bowl combine water and cornstarch stirring until dissolved.
  • Set cornstarch mixture aside.
  • In heavy saucepan stir together heavy cream, sugar and Kahlua.
  • Cook over medium heat stirring constantly until mixture comes to a boil.
  • Lower heat and simmer for 1 minute.
  • Add cornstarch mixture and simmer over low heat for 4 minutes, stirring constantly until thickened.
  • Remove from heat and whisk for 1 minute.

Nutrition Facts : Calories 230.9, Fat 14.7, SaturatedFat 9.2, Cholesterol 54.3, Sodium 16.7, Carbohydrate 18.8, Sugar 16.4, Protein 0.8

KAHLUA N CREAM



Kahlua N Cream image

Kahlua and cream is my all time favorite drink...I may consume 2 drinks a year..lol! But, when I do ...this one hits the spot...love, love, love Kahlua! My photos Enjoy!

Provided by Cassie *

Categories     Other Drinks

Time 5m

Number Of Ingredients 3

1 1/2 oz kahlua - i double
3 oz light cream or half and half - i double
ice

Steps:

  • 1. Pour the Kahlua into a rocks glass with some ice, or use a wine glass.
  • 2. Add the cream.
  • 3. Add a sip straw and stir gently or not, as you prefer .

MOCHA JAVA PIE WITH KAHLUA CREAM



Mocha Java Pie with Kahlua Cream image

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

1 teaspoon instant coffee granules
1 tablespoon hot water
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups whipped topping
1 chocolate crumb crust (9 inches)
PUDDING LAYER:
1 teaspoon instant coffee granules
1 cup 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1-1/2 cups whipped topping
KAHLUA CREAM:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon Kahlua (coffee liqueur)
Chocolate curls, optional

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-ESPRESSO KAHLUA TART



Chocolate-Espresso Kahlua Tart image

A mocha tart laced with Kahlua is poised to work its seductive magic on the palate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 8 to 10

Number Of Ingredients 14

2 cups hazelnuts (9 ounces)
1 1/3 cups finely ground chocolate wafer cookies (about 22)
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
1/2 cup Kahlua (coffee-flavored liqueur)
1/2 cup unsweetened cocoa powder
2 large eggs, separated
1 teaspoon instant espresso powder
Pinch of salt
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
1 cup heavy cream
6 tablespoons sugar

Steps:

  • Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.
  • Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
  • Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.
  • Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.
  • Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.
  • Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

KAHLUA & BAILEYS CHOCOLATE CREAM PIE



Kahlua & Baileys Chocolate Cream Pie image

I lost my old recipe for Kahluah Pie and there were none like it on this site, so I improvised. It is silky, rich and I love the consistency: not too firm, soft and smooth but holds it's shape. And my crust stayed crisp! The toasted almonds are the perfect complement in flavor and crunch. A sliver is a serving - it is SO rich - and it can be made with any liqueur you like, Baileys and 'Hot Damn' (cinnamon) would be good, like the drink 'Oatmeal Cookie'.

Provided by Weewah

Categories     Pie

Time 4h

Yield 1 Pie, 8-10 serving(s)

Number Of Ingredients 10

1 baked pie crust, I prefer a traditional pastry crust
8 ounces cream cheese, softened
1 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/2 cup Kahlua
1/4 cup Baileys Irish Cream or 1/4 cup just more Kahlua
3 tablespoons vanilla instant pudding mix (to help pie set)
1/2 teaspoon salt
1/4 cup sliced almonds, toasted
1/4 cup icing sugar, added to the cream cheese is optional if you prefer a sweeter pie

Steps:

  • Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
  • With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
  • Beat in liqueur by the 1/4 cup.
  • In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
  • On low, blend the two mixtures together completely.
  • Pour into a pie crust and decorate or garnish with the toasted almonds.
  • Refrigerate until set, about 4 hours; this pie improves with age.
  • You can make this far more chocolatey if you double the choc. chips.

Nutrition Facts : Calories 578.9, Fat 42.7, SaturatedFat 22.2, Cholesterol 96.9, Sodium 381.3, Carbohydrate 40.2, Fiber 2.4, Sugar 25.8, Protein 5.7

KAHLUA CREAM MERINGUE



KAHLUA CREAM MERINGUE image

Categories     Chocolate     Dessert     Bake

Yield 8 Servings

Number Of Ingredients 12

Meringue:
4 egg whites
1/2 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
Cream Filling:
1 tsp instant coffee
¼ c. Kahlua
2 c. whipping cream (1 pint)
5 oz. dark chocolate
1 pint raspberries
Cocoa (sift on top during final prep)

Steps:

  • Meringue: In electric mixer bowl combine egg whites and cream of tartar. Beat at highest speed just until frothy (there should be no bottom layer of free-flowing viscous white). Continue beating and add sugar, 1 tablespoon at a time, sprinkling gradually over the whites. When all sugar is incorporated, add vanilla and beat for 1 or 2 more minutes. When beater is lifted out, whites should hold very stiff, sharp, unbending peaks. Place parchment paper on each of two baking sheets. I made individual meringues about the size of a coffee cup. You can trace a cup on the paper to serve as a guide. But, I didn't worry too much about the individual meringues being uniform. Spread the meringue on the sheet using a rubber spatula. Repeat on the second parchment/pan. Bake in a 250 oven for 1 1/2 hours (color should be pure white to faint amber). Helps to rotate pans halfway thru baking. Turn off oven after baking and allow meringues to cool in oven, at least one hour. Flex pans while still warm to pop meringues free. Cream Filling: In a cup, blend 1 tsp. instant coffe and 1/4 c. Kahlua. In electric mixer bowl, whip 1 pint (2 c.) heavy whipping cream until stiff, then fold in Kahlua mixture and about 5 oz. dark chocolate, coarsely chopped. (I used Baker's or ). Refrigerate until you're ready to assemble. Assemble: Place individual meringues on a flat serving dish. Top with generous amount of cream filling. Put 4-6 raspberries on top of the cream. Sift cocoa over top. Cover and refrigerate for up to 8 hours before serving.

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