Kahlua Chocolate Mousse Fudge Dessert Shooters Recipes

EASY DESSERT SHOOTERS

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 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.

APPLEBEE'S CHOCOLATE MOUSSE SHOOTER

Steps:

• Chocolate Mousse:.
• Place the top portion of a double-boiler over hot water, add butter to the bowl, and then set the heat to low. When the butter has melted, add the chocolate chips, reserving 1 tablespoon of the chocolate chips and set aside. Melt chips, add chocolate liqueur and vanilla. Remove bowl from the heat and whisk in egg yolks.
• In a separate bowl beat egg whites until they form soft peaks. Stir egg whites into chocolate mixture.
• In a clean bowl, combine sugar with cream, and then whip cream until stiff. Fold cream into chocolate.
• Chop remaining 1 tablespoon of chocolate chips into small bits the size of rice. Stir this chocolate into the mousse, then cover and chill the mousse for 3 to 4 hours.
• Open the Oreos and scrape out the filling. Put the chocolate wafers into a plastic bag and using a kitchen mallet crush to make crumbs.
• To Prepare Dessert:.
• Spoon 2 tablespoons of Oreo cookie crumbs into the bottom of a 6-ounce rocks glass. Spoon 1/3 cup of chilled mousse into the glass, and top it with 2 tablespoons of chocolate fudge topping. Remove lid from fudge topping and warm up the fudge in the jar in your microwave. Top with a rosette of whipped cream on top and sprinkle it with leftover Oreo crumbs.

KAHLUA FUDGE

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.

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.

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.