Chambord Chocolate Soup
Recipe: #15477
November 02, 2014
Categories: Desserts, Gluten-Free, No Eggs, Vegetarian, Chocolate, more
"Inspired by Chef David Bloms recipe. Someone was looking all over the place for this recipe a few years ago. I just ran across it again so I am posting it here. It has raspberries, meringue, and chocolate. It is a pretty dessert for hot weather. its from Disney Cruise Lines I believe"
Original is 4 servings
Ingredients
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- MERINGUE
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- RASPBERRY SAUCE
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Nutritional
- Serving Size: 1 (427.7 g)
- Calories 906.5
- Total Fat - 51.4 g
- Saturated Fat - 16.5 g
- Cholesterol - 47 mg
- Sodium - 88.4 mg
- Total Carbohydrate - 105.1 g
- Dietary Fiber - 20.2 g
- Sugars - 42.7 g
- Protein - 9.6 g
- Calcium - 235.7 mg
- Iron - 5.4 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat half and half to a boil.
Step 2
In a heat proof bowl mix the semi-sweet and dark chocolate chips together.
Step 3
Pour hot cream over chips. Whisk until smooth. Add raspberry liqueur and stir just until combined.
Step 4
In heat proof bowls add 15 raspberries to each bowl. Pour soup over. Top with meringue.
Step 5
Scrape contents of vanilla bean into egg whites. Gradually add sugar, beating until it forms stiff peaks.
Step 6
Dollop like a floating island onto soup; broil until lightly browned.
Step 7
Blend raspberries and liqueur and run through sieve to remove seeds; make dots around the island.
Tips
No special items needed.
0 Reviews
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