KAHLUA CHOCOLATE MOUSSE & FUDGE DESSERT SHOOTERS
Calling all Chocolate Lovers, hurry up dessert is on the table. These dessert shooters won't last long as they are rich and chocolatey goodness down to the last spoonful. I tell those eating them to dig down to the bottom, so they can get the soaked up Kahlua graham cracker crust. I love the crunch of the Pirouette in there...
Provided by Kimberly Biegacki
Categories Other Desserts
Time 15m
Number Of Ingredients 8
Steps:
- 1. Prepare coffee. Then, prepare your graham cracker pie crust as directed and your chocolate mousse. If you don't have chocolate mousse chocolate pudding would work just as well.
- 2. Begin by adding your graham cracker crust to your dessert shooter. Then, add 2 - 3 tsp of coffe over the graham cracker crust. Next add your hot fudge topping, whipped topping, chocolate mousse and then your white chocolate shavings. Add your Pirouette sticks right before serving. (If you make these up ahead of time wait till you serve them to add the sticks. If not they get soggy.)
EASY DESSERT SHOOTERS
Mini-Desserts! These are impressive desserts that can be as simple or as complex as you want them to be. I guarantee you'll impress your family or guests with these!
Provided by Sheri Mullins
Categories Other Desserts
Time 35m
Number Of Ingredients 21
Steps:
- 1. Assemble your dessert shots parfait-style.
- 2. Chocolate Mousse Shooters: Crush oreos ziploc bag with rolling pin. Layer as follows: oreos, mousse, chocolate sauce; repeat layers; top with whip cream and sprinkle crushed oreos and drizzle chocolate sauce.
- 3. Sundae Shooters: Layer as follows: hot fudge/strawberry sauce, ice cream, fruit; repeat layers; top with whip cream and fruit.
- 4. Cheesecake Shooters: Mix graham cracker crumbs, butter, cinnamon and brown sugar. Layer as follows: graham crackers, cheesecake filling, strawberry sauce; repeat layers; top with whip cream and drizzle with strawberry sauce.
- 5. (original recipe/photos from tastebook.com/have tweaked contents)
KAHLUA FUDGE
This five-ingredient recipe makes serving up treats easy and scrumptious. -Laura Hanks, Harleysville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, cook and stir white chocolate over low heat until melted. Add milk and remaining butter; stir until blended. Remove from heat; stir in pecans and Kahlua., Spread into prepared pan. Refrigerate, covered, 2 hours or until firm. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 65 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
KAHLUA FUDGE
I love making this for the holidays
Provided by Lora Burgar
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. In a heavy sauce pan melt chocolate chips, butter and kahlua on medium. Stirring constantly until all is melted and blended well.
- 2. Add nuts and condensed milk and pour in a buttered 8-inch square dish.
- 3. Refrigerate until firm. (approximately 2 hours)
- 4. Cut into 1 inch squares.
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.
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.
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
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KAHLUA BROWNIE & CHOCOLATE MOUSSE SHOOTERS - DASH …
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Reviews 5Estimated Reading Time 4 minsCategory DessertTotal Time 2 hrs
- Follow directions on the box, use the 8x8 pan. Set aside to cool. Once cooled cut into small squares and place in a bowl, add 1/4 - 1/2 cup of Kahlua, depending on your taste.
- Place chocolate in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
- Using a mixer whip cream and vanilla until it forms soft peaks, add sugar and whisk until stiff peaks are formed. Chill in the refrigerator until ready to use.
CHOCOLATE MOUSSE INFUSED WITH KAHLUA AND CREAM
From delightfulmomfood.com
4.5/5 (16)Total Time 21 minsCategory DessertCalories 152 per serving
- 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.
CREAMY KAHLUA CHOCOLATE FUDGE - BAKER BY NATURE
From bakerbynature.com
5/5 (2)Category DessertCuisine AmericanTotal Time 40 mins
- Lightly grease an 8 x 8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to overlap on two of the sides, set aside. Add the chocolate and espresso powder into a large, heatproof bowl; set aside. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot. Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8 to 10 minutes. Add in the sweetened condensed milk and butter and cook for another 2 to 3 minutes, or until the butter is completely melted. Remove from heat. Whisk in the Kahlua, vanilla, salt, and cinnamon. The mixture will be VERY thick. Scrape the fudge into the prepared pan and smooth the top. Refrigerate for at least 2 hours, or until firm enough to slice.
- Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
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