Kahlua Mousse Recipes

KAHLUA MOUSSE

Steps:

• In top of double boiler, melt chocolate and butter over simmering water. In large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in chocolate mixture. Whip cream until stiff peaks form, then fold into Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into mixture. Spoon into serving bowl or dessert glasses. Refrigerate 4 hours or overnight. Garnish, if desired.

KAHLUA MOUSSE

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.

EL TORITO'S KAHLUA MOUSSE

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.

KAHLUA MOUSSE

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.

CHOCOLATE KAHLUA MOUSSE CAKE

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.

EXTREME KAHLUA CHOCOLATE MOUSSE

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 CAKE

Steps:

• Place first 4 ingredients and 1/2 teaspoon salt in mixing bowl; add melted butter and mix at medium speed for one minute. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and pecans. Coat a 9 inch x 3 inch round spring form pan with cooking spray. Spread batter over bottom and place in preheated oven. Bake at 350 degrees 20-25 minutes or until done. Set aside to cool. Reserve half of one bar of the baking chocolate for making chocolate curl garnish. Break remaining chocolate into small pieces and melt in double boiler over hot, not boiling, water, stirring occasionally until smooth; remove from heat and set aside to cool. Sprinkle gelatin over Kahlua. Let stand 5 minutes or until gelatin is softened. Microwave on high, stirring in 10-second intervals, until gelatin is dissolved; cool. Place chilled whipping cream and remaining 1/8 teaspoon salt in mixing bowl and beat at high speed until soft peaks form and cream does not move when bowl is tilted. Combine one cup of the whipped cream with 1 tablespoon superfine sugar; place in refrigerator for topping. To the remaining whipped cream, gently stir in cooled melted chocolate. Next, fold in the cooled Kahlua mixture; spread over cake in spring form pan. Refrigerate 2 hours or until set. Spread mousse layer with chilled cup of sweetened whipped cream. For chocolate curls, use a vegetable peeler to shave remaining chocolate into curls and arrange curls on top of cake. Remove sides of pan from bottom and keep chilled until serving time.

KAHLUA CHOCOLATE MOUSSE

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.

CHOCOLATE KAHLUA MOUSSE

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.