CHOCOLATE-ESPRESSO KAHLUA TART
A mocha tart laced with Kahlua is poised to work its seductive magic on the palate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.
- Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
- Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.
- Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.
- Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.
- Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)
I have made these using dark rum, Grand Marnier and Bailey's Irish Cream, you can use any three with success.. I usually make these treats around the holiday season, but of coarse you can make them at any time. I make one batch using semisweet chocolate and one with white chocolate, these really should chill overnight before serving them, you'll be lucky if they make until the next day LOL! Yield is only estimated depending on the size of the balls --- you will LOVE these! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 40 balls (approx)
Number Of Ingredients 7
Steps:
- Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
- Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
- In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
- Shape into small balls.
- Place powdered sugar in a shallow bowl.
- Roll each ball in the powdered sugar to coat.
- Place in an air-tight container and refrigerate overnight.
CHOCOLATE KAHLUA WALNUT TART
Received on line from Cooking.com and so pretty and described as: a delicious holiday tart tastes impressive, but it's a breeze to make. Warm, earthy chocolate, a hint of coffee-flavored liqueur and toasted walnuts are baked in a delicious shortbread cookie crust. Although the tart pan makes a pretty fluted edge, a 10-inch springform pan will work just as well.
Provided by Bonnie G 2
Categories Tarts
Time 48m
Yield 1 Tart, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
- Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
- With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
- Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
- Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
- Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
- Cool on a rack. Serve warm or at room temperature.
- Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.
Nutrition Facts : Calories 429.4, Fat 28.2, SaturatedFat 10.7, Cholesterol 49.5, Sodium 68.3, Carbohydrate 42.2, Fiber 2.1, Sugar 25.7, Protein 5
CHOCOLATE ESPRESSO KAHLUA TART
Make and share this Chocolate Espresso Kahlua Tart recipe from Food.com.
Provided by Diana Adcock
Categories < 4 Hours
Time 2h30m
Yield 1 tart, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Spread hazelnuts in a single layer on a baking sheet.
- Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
- Remove from oven, reduce heat to 325 degrees.
- Rub nuts with a towel to remove skins.
- Cool then finely grind in a food processor.
- In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
- Press into the bottom and up the sides of a 11 inch round tart pan.
- Chill for 30 minutes.
- Place chilled tart shell on a baking sheet and cook for 20 minutes.
- Cool Completely.
- In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
- Melt butter and chocolate in a double boiler.
- Whisk in Kahlua mixture.
- Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
- Remove from heat and let cool completely.
- Using an electric mixer beat cream until you get stiff peaks.
- Whisk egg whites and sugar in a double boiler over simmering water.
- Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
- Remove from heat.
- Whisk on medium speed until soft peaks form.
- On high speed continue to whisk until peaks are stiff and glossy.
- Using a spatula gently fold in chocolate mixture, then whipped cream.
- Spread evenly into cooled tart shell.
- Chill 2 hours or overnight.
Nutrition Facts : Calories 695.1, Fat 56.3, SaturatedFat 22.8, Cholesterol 147.4, Sodium 282.8, Carbohydrate 38.2, Fiber 5.7, Sugar 22.3, Protein 9.8
CHOCOLATE WALNUT TART
"You'll have no hassle, no fuss and no leftovers with this dessert," Sue Shank promises from Harrisonburg, Virginia. "It looks impressive, but it's actually so simple. It can be prepared in a 9- or 11-inch pan and tastes wonderful served warm with ice cream or whipped topping."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim edges. Sprinkle with chocolate chips and walnuts. In a small bowl, whisk the eggs, corn syrup, brown sugar, butter and vanilla. Pour over chips and nuts., Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts :
BLACK BOTTOM KAHLUA WALNUT PIE
Make and share this Black Bottom Kahlua Walnut Pie recipe from Food.com.
Provided by mandabears
Categories Pie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9 inch pan with pie crust.
- Scatter chocolate chips across the crust.
- Scatter walnut pieces over chocolate chips.
- In a bowl combine butterscotch topping, eggs, coffee liqueur, brown sugar, and vanilla extract until well blended.
- Pour into crust.
- Bake for 45-50 minutes, until top is set and browned and filling is still soft in center.
- Cool on rack for at least 30 minutes before slicing.
- Serve warm or at room temperature.
Nutrition Facts : Calories 368.9, Fat 16.4, SaturatedFat 3.7, Cholesterol 53.3, Sodium 248.4, Carbohydrate 52.4, Fiber 1.9, Sugar 15.5, Protein 5.2
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