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

Choclote Chambord &Baileys cheesecake served with spun Toffee. 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. Top this with not only chips, but crushed chocolate wafers, almonds, and the most heavenly chocolate you.

So Chocolate Chambord Mini Bundt Cakes were born!! I have been making chocolate mousse with Chambord since I can remember. I think the original NY Times recipe I Enjoy!! You can have Choclote Chambord &Baileys cheesecake served with spun Toffee using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Choclote Chambord &Baileys cheesecake served with spun Toffee

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

Crispy and deeply flavorful chocolate chambord cannoli shells filled with an incredibly luscious ricotta and mascarpone filling! Good news is that these Personalized Chocolate Chambord Truffles are totally do-able… and this is coming from the king of arts + crafts fails. As your date for the evening is slowly savoring ever little. After I finished the quick filling, it was time to tackle the dough for the chocolate chambord cannoli shells.

Choclote Chambord &Baileys cheesecake served with spun Toffee instructions

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

Chambord - raspberry liqueur in a perfume-like bottle. In real hot chocolate, you actually melt chocolate and add milk and cream, which probably should be obvious but I never even considered it. Rich chocolate cupcakes topped with a Chambord infused chocolate ganache frosting and finished with a fresh raspberry. In a medium saucepan over medium heat bring cream to a soft boil (look for small bubbles to form. But the biggest hit of the evening was dessert, a vegan chocolate mousse, spiked with Chambord and made into pretty parfaits with some fresh berries and coconut whipped cream.

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