Creating unforgettable sweets for your sweetie on the sweetest day can take a little ingenuity, and for this we turn to one of the extraordinary French liqueurs: Chambord.
Made in the fertile and rich Loire Valley, Chambord is a luscious black raspberry liqueur infused with red raspberries, blackberries, and currants and is finished with notes of vanilla, honey, and ginger.
When it comes to baking it can be used in a number of ways. If your recipe calls for rum- or gin-soaked raisins, for example, substitute Chambord instead. Tired of vanilla flavoring in all your recipes? Chambord is sort of sexy surrogate for vanilla, really adding ooh-la-la to any cookie or brownie recipe. It can be added to marinades for savory dishes such as pork or added to cranberry sauce to accompany turkey dinners.
One of the easiest desserts is to add a little Chambord to whipped cream as a topper for cakes, pies, tarts or fresh fruit, says Tim Laird, chief entertaining officer for Brown-Forman, one of Americas largest wine and spirits companies.
CHOCOLATE CHAMBORD SOUFFLE
3 large egg yolks
1/2 cup sugar
2 tablespoons Chambord
2 cups heavy cream
3 tablespoons confectioners sugar
2 tablespoons water
8 ounces bittersweet chocolate
2 tablespoons unsalted butter
Place egg yolks in large mixing bowl. Combine the sugar and water and bring to a boil for 1 minute on stovetop. Pour the sugar mixture over egg yolks, and then mix well. Add Chambord to mix. Set aside.
In separate bowl, whip 1 cup of heavy cream to medium peaks. Using a mixer, whisk the egg and Chambord mixture until think and pale, about 2 to 3 minutes. Melt chocolate and butter in a bowl set over saucepan of barely simmering water. Stir from time to time. Remove bowl from the heat and let cool until tepid.
Fold the egg mixture and whipped cream into the chocolate mixture until just combined. Spoon into favorite stemware, or serving bowl. Refrigerate for at least 2 hours.
Can be made a day ahead. Before serving, whip remaining heavy cream with confectioners sugar until stiff peaks form. Garnish mousse with whipped cream and fresh mint sprigs.