Kahlua Hot Fudge Sauce Food

HOT FUDGE SAUCE

Steps:

• Combine the sugar, cream, cocoa and butter in a small saucepot over medium heat and cook, stirring, until the butter melts and everything is combined, a few minutes.
• Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

KAHLUA FUDGE SAUCE

Steps:

• Over a double boiler* on low heat, combine chocolate chips, heavy cream, and butter.
• Stir until chips are melted and mixture is smooth.
• Remove from heat, stir in coffee liqueur.
• Serve warm.
• *Can also be melted in the microwave on a low temperature, stirring occasionally and being sure not to burn the chocolate.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

KAHLUA FUDGE SAUCE

Steps:

• Place milk in a small saucepan; cook 5 minutes over low heat. Combine water, cocoa and espresso in a small bowl; stirring until granules dissolve. Stir cocoa mixture into milk; cook 5 minutes, stirring frequently. Stir in liqueur; cook 1 minute. Remove from heat. Serve warm or chilled.

KAHLUA® HOT FUDGE SAUCE

Steps:

• Heat condensed milk, caramel topping, chocolate chips, and coffee-flavored liqueur together in a saucepan over low heat, stirring constantly, until chocolate chips are melted and sauce is well mixed, 10 to 15 minutes.n

KAHLUA® HOT FUDGE SAUCE

Steps:

• Heat condensed milk, caramel topping, chocolate chips, and coffee-flavored liqueur together in a saucepan over low heat, stirring constantly, until chocolate chips are melted and sauce is well mixed, 10 to 15 minutes.n

KAHLUA FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, cook and stir white chocolate over low heat until melted. Add milk and remaining butter; stir until blended. Remove from heat; stir in pecans and Kahlua., Spread into prepared pan. Refrigerate, covered, 2 hours or until firm. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.