Best Kahlua Chocolate Whipped Cream Recipes

KAHLUA WHIPPED CREAM

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.

KAHLUA-CHOCOLATE WHIPPED CREAM

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.

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.

KAHLUA WHIPPED CREAM RECIPE - (4.5/5)

Steps:

• In a cold glass or metal bowl, whip the cream until thickened. Add the sugar and Kahlua. Whip until medium peaks form.

KAHLUA COOKIE CREAM CAKE RECIPE - (4.3/5)

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).