Kahlua Cream Tart With Cayenne And Chocolate Shavings Recipes

NO BAKE CHOCOLATE CHIP KAHLUA TORTE

Steps:

• Combine kahlua & milk.
• Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
• Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
• Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
• Allow 6 hours to set up & shave chocolate over torte before serving.

CHOCOLATE ESPRESSO KAHLUA TART

Steps:

• Preheat oven to 375 degrees.
• Spread hazelnuts in a single layer on a baking sheet.
• Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
• Remove from oven, reduce heat to 325 degrees.
• Rub nuts with a towel to remove skins.
• Cool then finely grind in a food processor.
• In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
• Press into the bottom and up the sides of a 11 inch round tart pan.
• Chill for 30 minutes.
• Place chilled tart shell on a baking sheet and cook for 20 minutes.
• Cool Completely.
• In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
• Melt butter and chocolate in a double boiler.
• Whisk in Kahlua mixture.
• Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
• Remove from heat and let cool completely.
• Using an electric mixer beat cream until you get stiff peaks.
• Whisk egg whites and sugar in a double boiler over simmering water.
• Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
• Remove from heat.
• Whisk on medium speed until soft peaks form.
• On high speed continue to whisk until peaks are stiff and glossy.
• Using a spatula gently fold in chocolate mixture, then whipped cream.
• Spread evenly into cooled tart shell.
• Chill 2 hours or overnight.