Chocolate Kahlua Mousse Parfaits Recipes

KAHLUA PARFAIT

Steps:

• Lightly whisk egg yolks and sugar in a glass bowl.
• Put the bowl in a pan with simmering water.
• Add cocoa and Kahlua.
• Keep whisking until it thickens and doubles in size (about 10 minutes).
• Take the bowl out of the pan and keep whisking until the cream has cooled off (about 5 minutes).
• Gently mix the whipped cream with the eggcream.
• Transfer to 4 individual small bowls.
• Freeze several hours.
• When serving, garnish with a little melted chocolate, berries or whatever you fancy.

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 PARFAITS

Steps:

• You will also need: 8 champagne flutes. In a large, microwave-safe glass bowl, mix the marshmallows with the milk and the coffee powder. Cover the bowl with a glass plate and microwave the mixture for 2 minutes on high or until there are no lumps remaining when it is stirred. Put the bowl in the refrigerator and allow the mixture to cool completely. It could take up to an hour.
• Remove the marshmallow mixture from the refrigerator and beat in the Kahlua using the whisk attachment of an electric mixer. Then add 1 cup of the whipped topping and whisk it inches Next fold in another cup of the whipped topping using a spatula.
• Spoon approximately 1 tablespoon of the crumbs into one of the flutes. Then spoon enough pie mixture into the flute so that it is approximately half-full (approximately 1/4 cup). Top that will another tablespoon of crumbs. Then add enough additional pie filling to almost fill the flute.
• Top it with a dollop of remaining whipped topping and lightly sprinkle the top with additional crumbs.
• Repeat the procedure until all 8 flutes are filled.
• Refrigerate them until the filling sets, approximately 2 hours.

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.

CHOCOLATE KAHLUA MOUSSE PARFAITS

Steps:

• In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
• In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
• If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.
• If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.
• Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.