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Fairmont Scottsdale Princess Chambord Chocolate 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


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


  1. Soup: 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.
  3. Meringue: 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.

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

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