How To make Kahlua Mousse Brownies
1/4 c Kahlua
1 ts Instant coffee crystals
3 oz Unsweetened chocolate
2 oz Seni-sweet chocolate
1 c Butter
1/2 c Shortening
6 Large eggs
2 c Sugar
3/4 c Sifted cake flour
1 ts Baking powder
1 ts Salt
1 c Pecans, chopped med. fine
Line bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with baking parchment and grease sides of pan. Mix kahlua and coffee crystals. Melt chocolate, butter and shortening together over very low heat, and cool slightly. Beat eggs lightly, add sugar and continue beating until thick and light colored. Slowly stir in kahlua and chocolate mixtures. Resift flour with baking powder and salt into batter, and mix until smooth. Turn into prepared pan and level top. Sprinkle nuts evenly over top. Bake on center rack of 350 degree oven, about 25 minutes, just until cake
tests dome. Cool in pan on wire rack. To serve...cut into small 1 1/2 inch squares or sieve powdered sugar over top and cut. Or, cut into 2 1/2 inch squares and serve tipped with ice cream and drizzle of chocolate sauce. Or, for a more lavish dessert, put 2 of the larger squares together with ice cream between and top with a rosette of whipped cream. -----
How To make Kahlua Mousse Brownies's Videos
Fudgy Chocolate Brownies Recipe
This fudgy and delicious chocolate brownie recipe comes together with one bowl in just a few minutes! You’ll love the flavor and texture so be forewarned, it’s best to invite some friends over when you make a batch because portion control is quite difficult around them.
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Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe – without Gelatine & Eggless
Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
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This is the Most Incredible & uniquely smooth texture Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it.
Spice Bites Blog – 191
Chocolate Mousse Cake ingredients :
for cake:
flour (maida) 3/4 cup
cocoa powder 2 tbsp
baking powder 1/2 tsp
baking soda 1/4 tsp
sugar 1/4 cup
vanilla extract 1/2 tsp
cooking oil 1/4 cup
water 1/2 cup
For cream part :
whipping cream 1 cup
powdered sugar 1/4 cup
cocoa powder 2 tbsp
for Chocolate Ganache :
whipping cream 1/2 cup
dark chocolate 1/2 cup
for decoration :
grated dark chocolate
** Cake Ring 4.5 inch**
for oven : preheated oven 180c & bake for 8 to 10 minutes
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How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre
Hello There Friends, This Dark Chocolate Kahlua Cheesecake is the perfect dessert for chocolate lovers! The rich chocolate flavor is balanced perfectly with the creamy cheesecake and a crunchy hazelnut Oreo crust! Let me know what you think in the comments below.
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The Best Fudgy Brownies Recipe | Simple Way Of Making The Perfect Fudgy Brownies
The Best Fudgy Brownies Recipe | Simple Way Of Making The Perfect Fudgy Brownies
A chocolate brownie is a baked chocolate dessert. The 2 main kinds for brownies are cakey and the fudgy. In today's video, I've shared the recipe for the perfect fudgy brownies. These are the fudgiest brownies you can ever think of, perfect crisp crackly top, super fudgy center, moist and gooey in all bites. You can add nuts or chocolate chunks to your brownies or serve with whipped cream or vanilla ice cream as per your preference.
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Chocolate Espresso Brownies with a Kahlua Buttercream Frosting – Low Carb Keto Dessert Recipes
▼ Please see the description below for ingredient amounts ▼
These Chocolate Espresso Brownies melt in your mouth. A low carb, chocolaty treat so good, you’ll never believe it has just under 1 point 3 grams of net carbs per serving.
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Chocolate Espresso Brownies:
1 1/2 cups - almond flour
1 tsp - baking powder
3 large eggs, lightly beaten
8 Tbs - unsalted butter
1/4 cup - heavy cream
Sugar substitute = 1 1/2 cups sugar
5 Tbs - unsweetened cocoa powder
1/4 tsp - salt
1 1/2 tsp - vanilla extract
1/4 cup - brewed instant espresso
Kahlua Buttercream Frosting:
1 1/2 cups - powdered sugar substitute
8 Tbs - unsalted butter softened to room temperature
1/2 tsp - vanilla extract
1/2 Tbs - heavy cream
1 Tbs - Papa G’s Keto Kahlua
Makes ~18 Brownies
~1 Brownie Serving:
178 calories / 16.94g fat / 1.27g net carbs / 3.34g protein
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All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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