Fairmont Scottsdale Princess Chambord Chocolate Soup
- 12 oz semi-sweet chocolate, chopped
- 4 oz milk chocolate, chopped
- 2 cups half-and-half
- 4 Tbsp Chambord liqueur
- 2 pints fresh raspberries
Place chopped chocolate in a medium-sized 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.
- 1/4 vanilla bean
- 3 egg whites
- 1/2 cup granulated sugar
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.Makes 4 Source:
Submitted by: Recipe Group Member
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