Chambo-Chèvre Chocolate Cups
Preparation time:10 mins
Cooking time:0 mins
Makes 10 pieces
Using Fromage à la Crème, produced by Fromagerie Ruban Bleu in Saint-Isidore, QC.
On our way to the Warwick Cheese Festival last year, Joanne and I stopped to visit Fromagerie Ruban Bleu. They are located south of Châteauguay, on the south shore of the St. Lawrence River, near Montreal.
As Mme. Claude de Margerie, the cheesemaker, was giving me a tour of all the cheese she produces, Joanne noticed small chocolate cups filled with cheese. Claude noticed Joanne’s curiosity and offered her one.
Joanne loves chocolate. What a match made in heaven, chocolate and cheese!
We thought it would be tasty to add a touch more flavour to the cheese by adding a liqueur.
This is a simple and delicious dessert that can be made and enjoyed by everyone.
Ingredients
1/2 cup (125 mL) Fromage à la Crème, plain
2 Tbsp (30 mL) sugar
5 tsp (25 mL) Chambord
10 small chocolate cups
10 fresh raspberries, for garnish
Cooking Instructions
- In a small bowl, combine the cheese, sugar, and liqueur, mixing until smooth and well combined.
- Fill a small piping bag fitted with a small star tip half-full with the mixture. Pipe it into each chocolate cup.
- Garnish with a raspberry.
Tony’s Suggestions
- Wine: sweet red wine Banyuls, Cabernet Franc Icewine
- Spirit: fortified wine Cream sherry, tawny port liqueur Chambord, Bailey’s
Make Ahead
- Cheese mixture can be prepared 2 days ahead, covered, and refrigerated.
- Chocolate cups can be filled with the cheese a day ahead, covered, and refrigerated.
Gurth’s Notes
- Chambord is a black raspberry flavoured French liqueur. Use whatever you enjoy that you have in your liquor cabinet, such as Grand Marnier, Crème de menthe, Cassis, or Amaretto.
- You can use soft sheep cheese or cream cheese instead of the soft goat cheese in the recipe.