CHAMBORD CHOCOLATE SOUP
Source of Recipe
Fairmont Scottsdale Princess, Scottsdale, Arizona - azfamily.com
List of Ingredients
12 oz. semi-sweet chocolate, chopped
4 oz. milk chocolate, chopped
2 C. half-and-half
4 T. Chambord liqueur
2 pt fresh raspberries
Meringue:
1/4 vanilla bean
3 egg whites
1/2 C granulated sugar
Recipe
Soup:
Place chopped chocolate in a medium-size bowl. Bring half-and-half to a boil and pour over the chocolate. Stir or whisk until smooth. Add Chambord liqueur and whisk until combined. Set aside in a warm place.
Put 8 to 12 raspberries in each of 4 soup cups. Pour chocolate soup over the raspberries and top with meringue.
Meringue:
Scrape contents of the vanilla bean into the egg whites and beat using an electric mixer with a whip attachment. Slowly add sugar while beating egg whites at high speed. Lower speed to medium and whip until it reaches soft peak stage. Meringue can be placed in a pastry bag with a decorating tip, or dollop it on to your dessert with a spoon. Meringue can also be toasted with a household blowtorch or under the broiler, if dessert is in ovenproof bowls or cups.
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