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Try these liqueur-based treats for Valentine’s Day

  • McClatchy-Tribune
  • Published Tuesday, Feb. 5, 2013, at 11:08 p.m.


Serves: 12

1 box Devil’s Food cake mix

2 eggs, lightly beaten

1/2 cup oil

1/4 cup water

1/4 cup Chambord

1 cup semi-sweet chocolate chips

1/4 cup confectioner’s sugar (optional)

Preheat oven to 350 F. Line a 9-inch-by-13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, water and Chambord. Fold in semi-sweet chocolate chips. Pour into prepared baking pan and smooth. Bake 35-40 minutes. Cool to room temperature before cutting. Dust with confectioner’s sugar (optional) and slice brownies into 3-inch squares. Top with ice cream and 3 to 4 ounces of Chambord.

The Wichita Eagle — Feb. 6, 2013


3 large egg yolks

1/2 cup sugar

2 tablespoons Chambord

2 cups heavy cream

3 tablespoons confectioner’s sugar

2 tablespoons water

8 ounces bittersweet chocolate

2 tablespoons unsalted butter

Place egg yolks in large mixing bowl. Combine the sugar and water and bring to a boil for 1 minute on stovetop. Pour the sugar mixture over egg yolks, and then mix well. Add Chambord to mix. Set aside.

In separate bowl, whip 1 cup of heavy cream to medium peaks. Using a mixer, whisk the egg and Chambord mixture until thick and pale, about 2 to 3 minutes. Melt chocolate and butter in a bowl set over saucepan of barely simmering water. Stir from time to time. Remove bowl from the heat and let cool until tepid.

Fold the egg mixture and whipped cream into the chocolate mixture until just combined. Spoon into favorite stemware, or serving bowl. Refrigerate for at least 2 hours.

Can be made a day ahead. Before serving, whip remaining heavy cream with confectioner’s sugar until stiff peaks form. Garnish mousse with whipped cream and fresh mint sprigs.

The Wichita Eagle — Feb. 6, 2013

Valentine’s Day should be something special, way beyond a box of chocolates or a bouquet of roses. Perhaps a memorable dessert is just the magic ingredient for love.

Creating unforgettable sweets for your sweetie on the sweetest day takes a little ingenuity, and for this we turn to French liqueurs.

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