Chambord Truffle Food

HOLIDAY CHAMBORD TRIFLE

Steps:

• Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
• Spread with jam and put back together. Cut into thirds.
• Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
• Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
• Continue with remaining layers.
• Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
• Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
• Cover with whipped cream and top with toasted almond slivers.

CHOCOLATE RASPBERRY CHAMBORD TRUFFLES FOR YOUR VALENTINE!

Steps:

• In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
• Remove from heat; stir in the chocolate until melted and smooth.
• Stir in the liqueur, mixing well.
• Transfer to a bowl and chill covered, for 4 hours or until firm.
• Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
• Cover and refrigerate for 1 hour, or until firm.
• Roll chocolate balls in cocoa powder, place in mini paper cups.
• Store in an airtight container, with parchment between the layers.
• Keep chilled until ready to serve, for up to 2 weeks.

CHAMBORD TRUFFLE

Steps:

• Pour all ingredients into a shaker over ice.
• Chill.
• Strain into shot glass.

CHAMBORD TRUFFLE COCKTAIL

Steps:

• Mix together and pour into a shot glass.

CHOCOLATE CHAMBORD TRUFFLE TORTE

Steps:

• Crust: Preheat oven to 300 degrees F and grease a 10-inch springform pan. In a mixing bowl, combine graham cracker crumbs, macadamia nuts and butter. Transfer to springform pan, pressing evenly onto sides and bottom. Bake for 7 minutes, then cool completely.
• Filling: Place chocolate chips in a heat-resistant bowl; set aside. In a pot, combine cream, raspberry syrup and Chambord. Bring to a boil over medium heat. Pour over chocolate chips, whisking until smooth and chips have melted. Pour into pre-baked crust.
• Chill for 6 hours. Unmold torte. Serve slices with raspberry coulis and whipped cream.

MOLTEN LAVA CAKES WITH CHAMBORD TRUFFLE CENTER

Steps:

• Preheat oven to 200 degC.
• Generously grease 8 (6 ounce) baking cups & place on a baking sheet.
• With a metal bowl over simmering water, melt butter & chocolate, stirring frequently to blend.
• Cool to room temp & add Chambord.
• In a large bowl, beat the yolks, eggs & sugar together until the mixture thickens & becomes lemon coloured.
• Fold in the chocolate Chambord mixture until well blended.
• Sift the flour over the mixture & quickly fold or beat inches.
• Divide the batter evenly among the prepared cups & bake for about 12 mins (time will vary depending on what your baking cups are made of)until cakes are firm around the edges but soft in the middle.
• Let sit for 1 minute Run small knife around the cake to loosen & carefully turn onto plate.
• If you like, cook 1/2 cup of Chambord down to 1/4 cup & soak raspberries in to serve poured over the cake along with a dusting of confectioners sugar.