Chocolate Kahlua Parfaits Food

KAHLUA PARFAIT

Steps:

• Lightly whisk egg yolks and sugar in a glass bowl.
• Put the bowl in a pan with simmering water.
• Add cocoa and Kahlua.
• Keep whisking until it thickens and doubles in size (about 10 minutes).
• Take the bowl out of the pan and keep whisking until the cream has cooled off (about 5 minutes).
• Gently mix the whipped cream with the eggcream.
• Transfer to 4 individual small bowls.
• Freeze several hours.
• When serving, garnish with a little melted chocolate, berries or whatever you fancy.

KAHLUA PARFAITS

Steps:

• Combine coffee, Kahlua and marshmallows in the top of a double boiler. Stir until marshmallows are melted and smooth.
• Refrigerate until cool.
• Once the mixture is cool, stir in the sour cream.
• Layer in parfait or wine glasses: the chocolate crumbs and the cream mixture, ending with the crumbs on top.
• Refrigerate until firm.

CHOCOLATE KAHLUA MOUSSE PARFAITS

Steps:

• In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
• In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
• If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.
• If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.
• Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.

KAHLUA, TOASTED COCONUT, AND ICE-CREAM PARFAITS

Steps:

• Put 3 layers each coconut, liqueur, and ice cream in each of 2 wineglasses or parfait glasses, reserving about 1 tablespoon coconut and 2 teaspoons liqueur. Top parfaits with reserved coconut and liqueur and freeze, covered, 20 minutes.

CHOCOLATE KAHLUA FROSTING

Steps:

• Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
• Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass.
• Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.