WHITE CHOCOLATE CHAMBORD CHEESECAKE
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
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
CHAMBORD GELEE WITH WHITE CHOCOLATE CREAM
My dear friend Judy, who has done this before, has had me search the web to find a fantastic dessert for her to serve at very large dinner party she is going to have. It had to be Godiva, white chocolate or/& dark chocolate, and above all DECADENT! There is a but, I have to go over and help her bake it too! This is just one of the few I found, and I can't wait!
Provided by Manami
Categories Dessert
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MAKE GELEE:.
- Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
- Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
- Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
- Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
- Cook for another 5 minutes, then strain again.
- Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
- Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
- Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
- Divide juice mixture among glasses.
- Refrigerate for at least 2 hours.
- MAKE WHITE CHOCOLATE CREAM:.
- Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
- Refrigerate for 10 minutes or until chilled.
- Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
- Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
- To serve, divide the white chocolate cream among the glasses.
- Garnish with raspberries, fresh tarragon and/or mint sprigs.
Nutrition Facts : Calories 111.7, Fat 5.8, SaturatedFat 3.5, Sodium 5.9, Carbohydrate 15.7, Fiber 4.5, Sugar 9.4, Protein 3.1
WHITE CHOCOLATE CHAMBORD
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
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-RASPBERRY CHAMBORD CRèME BRULEE
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
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
FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE
Categories Cake Milk/Cream Food Processor Mixer Berry Chocolate Dairy Dessert No-Cook Christmas Raspberry Winter Chill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crust:
- Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
- For mousse:
- Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
- Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
- Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
- Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.
WHITE CHOCOLATE RASPBERRY TRUFFLE
A combination of Godiva White Chocolate Liqueur and Chambord raspberry liquor. I made DiScharf's Royal Godiva last night. Then made this with leaving out one of her ingredients.
Provided by Charlotte J
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour liqueurs over ice.
- Stir.
- Cheers!
Nutrition Facts :
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WHITE CHOCOLATE RASPBERRY SEMIFREDDO WITH CHAMBORD
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Ratings 1Category DessertCuisine AmericanTotal Time 6 hrs 30 mins
- Line a 9 by 5-inch loaf pan with plastic wrap allowing at least 2 inches to extend on the outside of the pan to allow easy removal of the semifreddo. Fit a small mixing bowl with a fine mesh strainer.
- Place the white chocolate in the top of a double boiler, or in a small metal bowl placed on top of a small saucepan with a 1-2 inches of water. Bring the water to a simmer, stirring the chocolate often until melted. Remove immediately. Note: ensure no liquid gets into the white chocolate and do not over heat it.
- In a blender combine the raspberries, 2 teaspoons sugar (or to taste; may need more depending on the sweetness of the raspberries) and Chambord. Puree. Pour through the strainer, pressing with a silicon spatula to force any liquid through the strainer. Scrap the outside of the strainer into the bowl below. Set aside and discard the raspberry seeds inside the strainer.
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- Combine sugar, egg yolks and chambord in a heatproof bowl set over a pan of simmering water. Whisk mixture until pale and thickened, about 2-3 minutes. You can use an electric hand mixer or just whisk by hand. Remove from heat and continue whisking for an additional minute to thicken. Pass through a fine sieve into a small bowl. Place bowl into an ice bath and whisk until completely cooled. Wrap bowl with plastic wrap, pressing plastic to the surface of egg mixture, and chill for at least 30 minutes.
- Meanwhile, line a 9" x 5" loaf pan with plastic wrap, leaving enough hanging over the sides to fold over.
- In a medium bowl, beat the heavy cream until stiff peaks form. Beat in the vanilla extract. Fold in the white chocolate gently and then the chilled egg yolk mixture.
- Spoon half the mixture into the prepared pan. If desired, sprinkle some pistachios and raspberries over the top. Then spoon the rest of the mixture into the pan. Smooth surface. Cover with the overhanging plastic wrap. Freeze until set, about 2-6 hours.
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