Best 4 Kahlua Chocolate Sauce Recipes

Chocolate sauce is a velvety, luxurious dessert topping that can elevate any dish from ordinary to extraordinary. When you infuse chocolate sauce with the rich, coffee-flavored liqueur Kahlua, you create a decadent sauce that is perfect for topping ice cream, cakes, brownies, and even fruit. Whether you're a seasoned baker or a novice cook, making Kahlua chocolate sauce is a breeze. With just a few simple ingredients and a little time, you can create a sauce that will impress your friends and family.

Here are our top 4 tried and tested recipes!

OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Old Fashioned Chocolate Bread Pudding With Kahlua Caramel Sauce image

Are you tired of serving the 'same old - same old' dessert to your family and friends? Then skip the cake and coffee tonight and serve up this delicious treat that will have everyone coming back for seconds. Old fashioned bread pudding gets a hip new update with chocolate, walnuts and Kahlua.

Provided by Feast Your Eyes

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons butter, melted
granulated sugar (for dusting the pan)
2 cups whole milk
2 cups heavy cream
6 ounces fine quality bittersweet chocolate, roughly chopped
1 pinch salt
1 teaspoon vanilla extract
1/8 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup walnuts, chopped
2 tablespoons Kahlua
7 egg yolks
1/2 cup sugar
7 cups challah or 7 cups white bread, with crusts removed cut into 1/2-inch cubes
vanilla ice cream
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua

Steps:

Preheat oven to 375°F
Begin by buttering 12 small ramekins and dusting with granulated sugar.
Bread Pudding:
Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
Bake until nicely browned and set, about 30 minutes.
Kahlùa Caramel Sauce:
Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons butter, melted
granulated sugar, for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons Kahlua
7 cups brioche bread, cut into 1/2 cubes (crusts removed)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

CROISSANT PUDDING WITH CHOCOLATE KAHLUA SAUCE

Croissant Pudding with Chocolate Kahlua Sauce image

These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.-Cheryl Tucker, Houston, Texas

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

6 croissants, torn into pieces
4 large egg yolks
2 large eggs
3 cups heavy whipping cream
2-1/4 cups sugar
1-1/2 cups half-and-half cream
4-1/2 teaspoons vanilla extract
1-1/2 teaspoons salt
SAUCE:
2 ounces unsweetened chocolate, coarsely chopped
2 tablespoons butter
1 cup sugar
1/2 cup evaporated milk
Dash salt
3 tablespoons Kahlua (coffee liqueur)

Steps:

Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets. , In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding.

Nutrition Facts : Calories 894 calories, Fat 51g fat (31g saturated fat), Cholesterol 303mg cholesterol, Sodium 795mg sodium, Carbohydrate 99g carbohydrate (81g sugars, Fiber 2g fiber), Protein 10g protein.

KAHLUA CHOCOLATE SAUCE

KAHLUA CHOCOLATE SAUCE image

Categories Sauce Dessert

Number Of Ingredients 4

Ingredients

1 1/2 cups semisweet chocolate, chopped
1/4 cup milk
1/4 cup heavy cream
3 tablespoons coffee-flavored liqueur (recommended: Kahlua)

Steps:

Place the chopped chocolate in a mixing bowl. Combine the milk and cream in a saucepan and bring to a boil over medium-high heat. Remove from stove and pour hot milk over chocolate. Allow mixture to sit for 1 minute. Whisk until smooth. Add coffee liqueur and whisk to combine. Serve warm with Hot Cocoa Souffles. Yield: approximately 1 3/4 cups

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling later on.
Use high-quality chocolate: The chocolate you use will make a big difference in the flavor of your sauce. Look for a chocolate that is at least 70% cacao solids.
Don't overheat the chocolate: Chocolate can easily burn, so be careful not to overheat it. Stir the chocolate constantly while you are melting it and remove it from the heat as soon as it is melted.
Add the Kahlua gradually: Adding the Kahlua too quickly can cause the sauce to curdle. Stir in the Kahlua slowly and whisk constantly until the sauce is smooth.
Serve the sauce warm: Chocolate sauce is best served warm. You can reheat it gently in a saucepan over low heat or in the microwave.

Conclusion:

Kahlua chocolate sauce is a delicious and versatile sauce that can be used to top a variety of desserts, including cakes, ice cream, and brownies. It is also a great addition to cocktails and coffee drinks. With its rich chocolate flavor and hint of coffee liqueur, Kahlua chocolate sauce is sure to please everyone.