Restaurant Recipes

Fairmont Scottsdale Princess Chambord Chocolate Soup

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Ingredients

Soup

  • 12 ounces semi-sweet chocolate, chopped
  • 4 ounces milk chocolate, chopped
  • 2 cups Half-and-Half
  • 4 tablespoons Chambord liqueur
  • 2 pints fresh raspberries

Meringue

  • 1/4 vanilla bean
  • 3 egg whites
  • 1/2 cup granulated sugar

Instructions

Soup

  1. Place chopped chocolate in a medium-size bowl. Bring Half-and-Half to a boil and pour over the chocolate. Stir or whisk until smooth. Add Chambord liqueur and whisk until combined. Set aside in a warm place.
  2. Put 8 to 12 raspberries in each of 4 soup cups. Pour chocolate soup over the raspberries and top with Meringue.

Meringue

  1. Scrape contents of the vanilla bean into the egg whites and beat using an electric mixer with a whip attachment. Slowly add sugar while beating egg whites at high speed. Lower speed to medium and whip until it reaches soft peak stage. Meringue can be placed in a pastry bag with a decorating tip, or dollop it on to your dessert with a spoon. Meringue can also be toasted with a household blowtorch or under the broiler, if dessert is in ovenproof bowls or cups.

Attribution

Chef David Blom, Fairmont Scottsdale Princess Resort, Scottsdale, Arizona



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