KAHLUA CHOCOLATE STRAWBERRIES
Make and share this Kahlua Chocolate Strawberries recipe from Food.com.
Provided by spatchcock
Categories Candy
Time 20m
Yield 2 pints strawberries
Number Of Ingredients 5
Steps:
- In a double boiler, melt chocolate over simmering water.
- Don't let the bottom of the bowl touch the water.
- Stir in the milk and remove from the heat.
- Add the Kahlua and whisk until smooth.
- Cool until thickened.
- Wash and rinse the strawberries.
- Dry them thoroughly and set aside.
- After the chocolate sauce is cooled, dip the strawberries and enjoy.
- The whipped cream is for dipping after the chocolate.
- This recipe goes very well with pineapple slices or champagne (my personal favorite!).
Nutrition Facts : Calories 502.6, Fat 7.9, SaturatedFat 4.3, Cholesterol 26, Sodium 104.4, Carbohydrate 84, Fiber 7.1, Sugar 73.2, Protein 8.5
FLOURLESS CHOCOLATE-KAHLUA CAKE WITH CAJETA
Provided by Food Network
Categories dessert
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
- Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.
- Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.
- When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.
STRAWBERRIES WITH KAHLUA CREAM
This easy-to-make dessert will impress family and friends. It comes together in minutes, but everyone will think you slaved over it. Make the Kahlua cream a day or two ahead, so the flavors develop. The instructions here call for the berries to be roasted, but it is perfectly fine -- and totally delicious -- to simply stir the berry ingredients together and let them marinate in the fridge for a few hours before assembling.* I figure roast them in winter and refrigerate them in summer. The recipe can be easily halved or doubled. Created for RSC #10.
Provided by Leggy Peggy
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 269.2, Fat 16.8, SaturatedFat 8.3, Cholesterol 46.6, Sodium 99.1, Carbohydrate 27.7, Fiber 3.2, Sugar 22.5, Protein 3.2
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