Kahlua Chocolate Whipped Cream Recipes
KAHLUA-CHOCOLATE WHIPPED CREAM
From Cappuccino Espresso the Book of Beverages by Christie and Thomas Katona. This sounds yummy to top your coffee.
Provided by lazyme
Categories Beverages
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a chilled bowl, whip cream until it begins to thicken.
- Add sugar, cocoa and Kahlua.
- Continue whipping until soft peaks form.
- Store covered in the refrigerator if not using immediately.
Nutrition Facts : Calories 160.8, Fat 14.9, SaturatedFat 9.3, Cholesterol 54.3, Sodium 15.7, Carbohydrate 6.2, Fiber 0.6, Sugar 4, Protein 1.2
KAHLUA COOKIE CREAM CAKE RECIPE - (4.3/5)
Provided by Carolynne
Number Of Ingredients 4
Steps:
- 1. Use an electric mixer to whip the heavy cream until stiff peaks form. Set aside. 2. Combine kahlua and milk in a bowl. 3. Individually dip each chocolate chip cookie in the milk mixture and place on the bottom of a 9×13 pan. Continue until the whole pan is covered. 4. Cover the cookies with 1/2 the whipped cream. 5. Repeat cookie and whipped cream layers. Level off with a spatula. 6. Crush the remaining 2 cookies and sprinkle over the top of the cake 7. Cover and place cake into the fridge for at least 8 hours (overnight is best).
KAHLUA WHIPPED CREAM
I was making flower7's #130571 and had some extra Kahlua left over, so I decided to make some home made whipped cream with it to top my peanut butter pie. It's really fluffy and has only a taste of coffee liquor. It's a refreshing treat for a summertime dessert. (I eyeball my amounts, so exact measurements may be a lil more/less depending on taste.
Provided by Cheeky Panda
Categories Dessert
Time 5m
Yield 1 1/2 cup, 6 serving(s)
Number Of Ingredients 3
Steps:
- In a chilled bowl, add all of the ingredients.
- Beat ingredients with a hand mixer on "high" for about 1 minute (until cream gets stiff and fluffy).
- Serve immediately or store up to one week in the refrigerator.
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- Place a bowl in the freezer to chill for a few minutes (if using a stand mixer, skip to the next step).
- With a large whisk, whip the cream by moving the whisk back and forth quickly (try to whisk in a line instead of a circular motion) and whip to your desired thickness is reached. OR place the ingredients in the bowl of a KitchenAid stand mixer fitted with the whisk attachment, and mix on medium speed until the desired consistency is reached. You can use a looser cream for more of a “drizzle”, or a stiffer whipped cream for the traditional Cool Whip style texture. Tip: If you’re whipping by hand, try placing the bowl in the sink to whip the cream so that it is a bit lower than a table, which helps to make the whisking motion easier.
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- 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.
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