Recipe: Appetizing Choclote Chambord &Baileys cheesecake served with spun Toffee

Choclote Chambord &Baileys cheesecake served with spun Toffee. Chambord is delicious in cocktails, but it turns out it's even better in chocolate. A pretty little round bottle from France, Chambord is made from black raspberries, vanilla, and cognac. In a medium saucepan over medium heat bring cream to a soft boil (look for small bubbles to form.

Ken came up with the idea of using Chambord. I then wanted to pair it with a whole bunch of chocolate!! So Chocolate Chambord Mini Bundt Cakes were born!! You can have Choclote Chambord &Baileys cheesecake served with spun Toffee using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Choclote Chambord &Baileys cheesecake served with spun Toffee

You need 200 g of sugar.
You need 700 g of cream chesse.
You need 4 shot of Baileys.
You need 2 shot of Chambord.
It's of This makes the bottom level.
Prepare 350 g of cream cheese.
It's 100 g of sugar.
Prepare 1 shot of baileys.
Prepare 2 Tbls of cocoa.
It's of This makes top part.

The Best Chambord Liqueur Dessert Recipes on Yummly Raspberry-white Chocolate Dessert Squares, Strawberry Cheesecake Pretzel Dessert, Banana-apricot Dessert Crepes. All the cocktails you can make with the ingredient Chambord. Add in the vodka and chambord and shake with ice in a cocktail shaker.

Choclote Chambord &Baileys cheesecake served with spun Toffee step by step

Add all ingredients for bottom cheesecake mix blend until smooth add dashes of cream not too much otherwise will not set.
Add all of the top level cheesecake mix into CLEAN! Blender, Same prosses as before.
Add 100g butter 500g biscuit crumbs spread aroumd cake tin make it your own.
Very easy.

Strain into a Martini glass and serve with a couple of raspberries. I put together a simple ganache out of dark chocolate, half and half, butter and Chambord. Since half and half has a lower fat content than heavy cream my ganache was still a little too loose to use as a. Milk and Dark chocolate butter ganache infused with a raspberry puree and chambord. This chocolate truffle is finished with a white chocolate coating and topped with edible silver leaf.