Home
Site Map

Mexican Kahlua Desserts


Kahlua is made in Mexico and with it comes some delightful desserts

It only makes sense to have a few Mexican desserts made with Kahlua. The coffee liqueur is one of the most popular in the world and has been made in Mexico for least a century. Of course, it's wonderful by itself, but these two delicious desserts will definitely impress your guests.

Mousse de Kahlúa

1 cup whipping cream
½ teaspoon instant coffee (powder)
¼ cup Kahlúa
2 Tablespoons sugar

1 egg white
2 teaspoons sugar
Chocolate shavings

Before whipping the cream, chill both a medium-sized bowl and the beaters. Add cream and coffee powder and beat until stiff peaks begin to form. Add the Kahlúa and 2 tablespoons of sugar. Continue beating as mixture becomes very stiff. In a separate smaller bowl, beat the egg white until softer peaks begin to form. Add the remaining sugar (2 teaspoons) and continue beating. Fold the mix into the larger bowl and stir thoroughly. Cover and refrigerate, about two hours. Makes about 6 servings in dessert bowls.

Kahlua Pie

1 pie shell (9-inch)
4 egg yolks
½ cup sugar
2 ounces semi-sweet chocolate
¼ cup water
1 packet unflavored gelatin
¼ cup cold water (for gelatin)
¼ cup Kahlúa
1 ¼ cups whipping cream (divided use)
2 tablespoons sugar
2 egg whites

Bake the pie shell. In a double boiler, beat egg yolks and add ½ cup sugar. Bring water to a simmer in bottom half of boiler and place mixture on top. Stir until sugar dissolves. In a small pan, add ¼ cup water and chocolate; stir until melted. Add chocolate to egg yolks. Continue stirring; mixture will thicken. Mix gelatin and water; allow to thicken and add to chocolate. Mix thoroughly, remove from stove, and stir in Kahlúa. After pot has cooled, place in refrigerator or in a bowl of ice water to chill. In two separate bowls, beat egg whites and then the whipping cream and 2 tablespoons sugar.

After the chocolate mixture has chilled, stir in stiffened egg whites and half the whipped cream. Turn mixture out into pie crust and refrigerate. After it is chilled, top with remaining whipped cream and serve.

OurHouseAndGarden.com
Site Map

© 2005-2006 C.K. Kennedy
Pittsburg, TX 75686
Terms and Conditions/Disclaimers/Privacy Policy
Contact Us

All rights reserved. The contents of this web site, including but not limited to, information and graphics, may not be published, broadcast, rewritten, or redistributed in whole or in part without the express written permission of the author. Users of this site agree that material is for reference only and understand that material on said site may contain inaccuracies and errors. User agrees to indemnify Our House and Garden of all liability, including damage or injury, real or implied from purported use of this web site. User agrees to these terms or will choose not to use this Web site.