Best Very Intense Chocolate Slab With Kahlua Custard Sa Recipes

KAHLUA DREAM BARS

Steps:

• In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.

CHOCOLATE-KAHLUA FLANS

Steps:

• Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
• Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

VERY INTENSE CHOCOLATE SLAB WITH KAHLUA CUSTARD SA

Steps:

• Cut a piece of parchment paper to line the bottom and long sides of a loaf pan. It should hang over sides by a few inches, as you're going to use this as a sling to remove slab from pan.
• In a large pot, bring cream to a boil. Make sure to use a pot that's large enough so cream doesn't overflow. Remove from heat as soon as it boils. Whisk in both chocolates til completely melted. add almond, vanilla and butter and whisk til smooth.
• Pour mixture into prepared pan, but be careful to keep the paper in place. Chill in refrigerator for at least 6 hours or overnight (I love make ahead stuff, and this dessert is perfect for that). when slab is very firm, run a knife around ends to loosen and lift out by holding ends of paper. Slice into 3/4 inch "slabs" using a long thin knife. It will be easier to slice if you have a damp cloth or paper towel handy to wipe the blade clean in between slices.
• Put each slice on a dessert plate and pour Kahlua custard sauce around it to cover plate. Grate or shave some semisweet chocolate onto the sauce and serve.
• Kahlua Custard Sauce: 1/2 cup whole milk 1 cup heavy cram 1/4 cup sugar 3 large egg yolks, room temperature Pinch salt 1 tsp. vanilla extract 3 Tbsp. Kahlua Put milk and cream into large pan over medium heat. Bring to a boil. Remove from heat an whisk in about half of the sugar. In large bowl, mix remaining sugar, egg yolks and salt and set aside. Return cram mixture to stove over medium heat. When cram starts to simmer, reduce heat and add the yolk mixture. Whisk for 3 minutes or til thick enough to coat the back of a spoon. Add vanilla and Kahua and blend well. Pour through a strainer into shallow bowl and refrigerate til cold. Serves 8 to 10