7 CLASSIC CHAMBORD COCKTAILS
These classic Chambord cocktails will make you feel so fancy. From a bramble to a spritz to a perfect martini, this French liqueur is ideal for any happy hour.
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 7
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Chambord cocktail in 30 minutes or less!
Nutrition Facts :
CHAMBORD BERRIES WITH ICE CREAM
Steps:
- In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
- Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM
I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!
Provided by Ravenseyes
Categories Dessert
Time 45m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F.
- Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
- In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small mixing bowl, whisk buttermilk, eggs and vanilla.
- In another glass measuring cup, melt the butter in the espresso grounds and hot water.
- Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
- For the Filling:.
- Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
- Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
- Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
- Place one half of the whip cream mixture over the first two layers and spread evenly.
- Ganache:.
- Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!
RASPBERRY AND CHAMBORD CREAM PARFAIT
I found this on foodtv.ca and is courtesy of Christine Cushing: Cook With Me episode Creative Juices. Interesting and very appealing. Didn't allow for whipping the cream nor the cooling of compote -- it depends on the barometric pressure!
Provided by Manami
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- COMPOTE:.
- In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
- CHAMBORD CREAM:.
- Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
- Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
- ASSEMBLY:.
- Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
- Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
- Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.
Nutrition Facts : Calories 437.7, Fat 28.6, SaturatedFat 17.5, Cholesterol 94.2, Sodium 38.9, Carbohydrate 45.6, Fiber 5.4, Sugar 34.6, Protein 3.1
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