Best White Chocolate Chambord Recipes

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WHITE CHOCOLATE-RASPBERRY CHAMBORD CRèME BRULEE



White Chocolate-Raspberry Chambord Crème Brulee image

Make and share this White Chocolate-Raspberry Chambord Crème Brulee recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h17m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 cups heavy cream
3/4 cup sugar
1/4 cup honey
2 ounces white chocolate, chopped
5 large egg yolks
1 pint fresh raspberry
2 tablespoons Chambord raspberry liquor
whipped cream
fresh raspberry
mint leaf

Steps:

  • Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins.
  • In a saucepan over low heat, heat the cream, ½ cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil.
  • In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly.
  • Set the ramekins in a large baking pan lined with a dish towel.
  • Place several berries and a dash of chambord into each ramekin.
  • Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
  • Bake, uncovered, for 35 minutes.
  • Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling.
  • Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack.
  • Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight.
  • When ready to serve, position oven rack in the second-highest position and preheat the broiler.
  • Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
  • Sprinkle each one evenly with 2 teaspoons of the remaining sugar.
  • Set the ramekins on a baking sheet and slide it under the broiler.
  • Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
  • Alternatively, you may brown the tops with a torch for about 1-2 minutes.
  • Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.

Nutrition Facts : Calories 605.4, Fat 43.8, SaturatedFat 26, Cholesterol 312, Sodium 54.1, Carbohydrate 51.7, Fiber 3.4, Sugar 44.6, Protein 5.5

WHITE CHOCOLATE CHAMBORD



White Chocolate Chambord image

This is a concoction I came up with on a Friday night while taste testing another drink and putting away supplies. Chambord and Godiva White Chocolate Liquer are two of my very favorite spirits. This is not an inexpensive drink to make but well worth the investment.

Provided by racrgal

Categories     Beverages

Time 6m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 3

1 ounce white chocolate liqueur, Godiva
1 ounce raspberry liqueur, Chambord
1 ounce vanilla vodka

Steps:

  • Place ice in cocktail shaker FIRST. The white chocolate liquer will seperate if mixed with other liquors at room temperature.
  • Add the liquors and shake well.
  • Strain into a lovely stemmed glass or serve over ice.
  • If this is too strong for your taste simply add a bit of cream or milk.

Nutrition Facts : Calories 64.2, Sodium 0.3

WHITE CHOCOLATE CHAMBORD CHEESECAKE



White Chocolate Chambord Cheesecake image

Creamy cheesecake with white chocolate and Chambord has a raspberry topping and garnished with fresh raspberries and a sprig of mint

Provided by Crazycook in PA

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup pecans, chopped
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
2 (4 ounce) packages white chocolate, finely chopped
4 tablespoons raspberry liqueur
2 cups heavy whipping cream
1 cup seedless raspberry preserves
1/4 cup water
1 tablespoon fresh lemon juice
1/4 cup raspberry liqueur

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
  • Press evenly into the bottom and sides of a small springform pan.
  • Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
  • In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
  • Remove from heat.
  • Add 4 TB liqueur, stirring until well blended.
  • Cool slightly.
  • In a medium bowl, beat whipping cream at high speed until soft peaks form.
  • Fold into chocolate mixture.
  • Pour into prepared crust and refrigerate.
  • In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
  • Cook for 3 minutes or until smooth, stirring with a whisk.
  • Stir in 1/4 cup liquer and cool completely.
  • When cheesecake is firm, top with raspberry preserves.
  • Garnish with fresh raspberries and a spring of mint.

Nutrition Facts : Calories 899.1, Fat 67.5, SaturatedFat 39.4, Cholesterol 178.3, Sodium 313.6, Carbohydrate 67.2, Fiber 1.5, Sugar 43.3, Protein 9.7

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