20 Decadent Chambord Recipes for Special Occasions

Just imagine elevating your next celebration with the luxurious taste of Chambord! Whether you’re hosting a fancy dinner party or simply treating yourself, these decadent recipes transform this exquisite raspberry liqueur into stunning cocktails, elegant desserts, and sophisticated main dishes that will impress every guest. Get ready to discover 20 irresistible creations that make any occasion feel truly special—your culinary adventure starts right here.

Chambord Raspberry Chocolate Truffles

Zesty holiday treats don’t get much better than these elegant raspberry chocolate truffles. You’ll love how the rich chocolate pairs with the fruity Chambord liqueur for a sophisticated yet easy-to-make dessert. They’re perfect for gifting or impressing guests at your next gathering.

Ingredients

• 12 ounces high-quality dark chocolate, finely chopped
• 3/4 cup heavy whipping cream
• 3 tablespoons Chambord raspberry liqueur
• 1/2 cup unsweetened cocoa powder for dusting
• 1/4 cup freeze-dried raspberries, crushed into fine powder
• 1/4 cup powdered sugar for sweetening

Instructions

1. Place 12 ounces of finely chopped dark chocolate in a medium heatproof bowl.
2. Heat 3/4 cup heavy whipping cream in a small saucepan over medium heat until it reaches 180°F and small bubbles form around the edges.
3. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to melt the chocolate.
4. Gently whisk the chocolate and cream mixture until completely smooth and glossy.
5. Stir in 3 tablespoons of Chambord raspberry liqueur until fully incorporated.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
7. Refrigerate the mixture for exactly 2 hours until firm enough to scoop but still pliable.
8. Line a baking sheet with parchment paper for easy cleanup.
9. Scoop tablespoon-sized portions of the chilled ganache using a small cookie scoop or melon baller.
10. Roll each portion between your palms into smooth, round balls, working quickly to prevent melting.
11. Combine 1/2 cup unsweetened cocoa powder, 1/4 cup crushed freeze-dried raspberry powder, and 1/4 cup powdered sugar in a shallow bowl.
12. Roll each chocolate ball in the cocoa-raspberry mixture until fully coated.
13. Return the finished truffles to the parchment-lined baking sheet.
14. Chill the truffles for another 30 minutes in the refrigerator to set completely before serving.

What makes these truffles truly special is the velvety smooth texture that melts instantly in your mouth. The deep chocolate flavor gets brightened by the raspberry notes from both the liqueur and the crunchy freeze-dried berry coating. Try serving them in mini paper cups for a pretty presentation, or layer them in a decorative tin for the perfect homemade gift.

Chambord Glazed Salmon with Herbs

Sometimes you need a dinner that feels fancy but comes together in no time. This Chambord glazed salmon is exactly that—tender fish with a sweet-tart berry glaze and fresh herbs that make it perfect for weeknights or entertaining. You’ll love how the flavors come together so effortlessly.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1/4 cup Chambord raspberry liqueur
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly chopped dill
• 1 tablespoon freshly chopped chives
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure crisp skin.
3. Brush both sides of each fillet with extra virgin olive oil.
4. Sprinkle the coarse sea salt and freshly cracked black pepper evenly over both sides of the fillets.
5. Place the salmon skin-side down on the prepared baking sheet.
6. In a small bowl, whisk together the Chambord raspberry liqueur, pure maple syrup, and Dijon mustard until smooth.
7. Brush half of the glaze mixture over the top of each salmon fillet.
8. Bake for 12-15 minutes, until the salmon flakes easily with a fork but remains moist.
9. Remove from oven and brush with remaining glaze for extra shine and flavor.
10. Sprinkle the freshly chopped dill and chives generously over the warm salmon.
11. Serve immediately with lemon wedges for squeezing over the top.

Just imagine that first bite—the salmon flakes beautifully while the sweet-tart glaze caramelizes slightly against the fresh herbs. Try serving it over creamy polenta or with roasted asparagus to soak up every bit of that delicious sauce. It’s the kind of meal that makes ordinary evenings feel special.

Chambord Black Forest Cake

Oh my goodness, have you ever wanted to elevate a classic dessert into something truly show-stopping? This Chambord Black Forest Cake does exactly that, combining rich chocolate layers with the luxurious raspberry notes of Chambord liqueur. You’re going to love how these flavors come together in a dessert that’s perfect for any special occasion.

Ingredients

– 2 cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup high-quality cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon fine sea salt
– 2 large farm-fresh eggs
– 1 cup full-fat buttermilk
– ½ cup vegetable oil
– 2 teaspoons pure vanilla extract
– 1 cup freshly brewed strong coffee
– ½ cup Chambord black raspberry liqueur
– 2 cups heavy whipping cream
– ¼ cup powdered sugar
– 1 can dark sweet cherries in syrup
– 4 ounces dark chocolate shavings

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup high-quality cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon fine sea salt until well combined.
3. Add 2 large farm-fresh eggs, 1 cup full-fat buttermilk, ½ cup vegetable oil, and 2 teaspoons pure vanilla extract to the dry ingredients.
4. Mix on medium speed for 2 minutes until the batter is smooth and well incorporated.
5. Gradually pour in 1 cup freshly brewed strong coffee while mixing on low speed.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
8. Cool the cakes in their pans for 15 minutes before transferring to wire racks.
9. While the cakes cool, whip 2 cups heavy whipping cream with ¼ cup powdered sugar until stiff peaks form.
10. Brush ½ cup Chambord black raspberry liqueur evenly over the cooled cake layers.
11. Place one cake layer on your serving plate and spread with one-third of the whipped cream.
12. Drain 1 can dark sweet cherries in syrup and arrange half over the whipped cream layer.
13. Top with the second cake layer and repeat the whipped cream and cherry layers.
14. Frost the sides and top of the cake with the remaining whipped cream.
15. Generously sprinkle 4 ounces dark chocolate shavings over the entire cake.

Keep this beauty refrigerated until serving – the chilled cake slices beautifully. That first bite delivers moist chocolate cake infused with raspberry notes, balanced by sweet cherries and light whipped cream. Try serving it with extra fresh raspberries on the side for an elegant presentation that’ll have everyone asking for seconds.

Chambord Berry Cheesecake

Gosh, you know those desserts that look fancy but are secretly easy to make? This Chambord Berry Cheesecake is totally one of them—creamy, dreamy, and packed with berry flavor that’ll make you feel like a pro baker.

Ingredients

• 1 ½ cups finely crushed graham cracker crumbs
• ⅓ cup melted salted butter
• ¼ cup granulated sugar
• 24 oz softened cream cheese
• ¾ cup granulated sugar
• 3 large farm-fresh eggs
• ½ cup rich sour cream
• ¼ cup Chambord liqueur
• 1 tsp pure vanilla extract
• 2 cups mixed fresh berries
• ¼ cup Chambord liqueur
• 2 tbsp granulated sugar

Instructions

1. Preheat your oven to 325°F.
2. Combine 1 ½ cups finely crushed graham cracker crumbs, ⅓ cup melted salted butter, and ¼ cup granulated sugar in a medium bowl.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes at 325°F until lightly golden.
5. Remove the crust from the oven and let it cool completely on a wire rack.
6. Reduce the oven temperature to 300°F.
7. Beat 24 oz softened cream cheese and ¾ cup granulated sugar in a large bowl with an electric mixer on medium speed for 3 minutes until smooth and creamy.
8. Tip: Make sure your cream cheese is at room temperature to avoid lumps in your batter.
9. Add 3 large farm-fresh eggs one at a time, beating just until each egg is incorporated.
10. Mix in ½ cup rich sour cream, ¼ cup Chambord liqueur, and 1 tsp pure vanilla extract until fully combined.
11. Pour the cheesecake filling over the cooled crust.
12. Place the springform pan in a larger baking dish and create a water bath by pouring hot water into the larger dish until it reaches halfway up the sides of the springform pan.
13. Tip: The water bath prevents cracks and ensures even, gentle baking.
14. Bake at 300°F for 60-70 minutes until the edges are set but the center still jiggles slightly when gently shaken.
15. Turn off the oven and prop the door open with a wooden spoon, letting the cheesecake cool in the oven for 1 hour.
16. Tip: This gradual cooling prevents the cheesecake from sinking or cracking.
17. Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight until completely chilled.
18. Combine 2 cups mixed fresh berries, ¼ cup Chambord liqueur, and 2 tbsp granulated sugar in a small saucepan.
19. Cook over medium heat for 8-10 minutes, stirring frequently, until the berries break down and the sauce thickens slightly.
20. Cool the berry sauce completely before serving.

Finally, slice into that velvety cheesecake—it’s incredibly smooth with a subtle raspberry-kissed flavor from the Chambord. For a stunning presentation, drizzle the warm berry sauce over individual slices right before serving, letting the vibrant colors pool around the creamy white cheesecake.

Chambord French Toast with Fresh Berries

Waking up to the aroma of Chambord French Toast with Fresh Berries is like having a fancy brunch right at home. You get that perfect golden-brown toast soaked in raspberry liqueur, topped with juicy berries that burst with flavor. It’s the kind of breakfast that feels indulgent but comes together in just minutes.

Ingredients

– 4 thick slices of brioche bread
– 3 large farm-fresh eggs
– 1/2 cup of heavy cream
– 1/4 cup of Chambord raspberry liqueur
– 1 tablespoon of pure vanilla extract
– 1/4 cup of granulated sugar
– 1/2 teaspoon of ground cinnamon
– 2 tablespoons of unsalted butter
– 1 cup of mixed fresh berries (raspberries, blueberries, blackberries)
– Pure maple syrup for drizzling
– Powdered sugar for dusting

Instructions

1. Crack 3 large farm-fresh eggs into a shallow bowl.
2. Whisk the eggs vigorously until fully blended and frothy, about 30 seconds.
3. Pour in 1/2 cup of heavy cream and whisk to combine.
4. Add 1/4 cup of Chambord raspberry liqueur and 1 tablespoon of pure vanilla extract to the mixture.
5. Sprinkle in 1/4 cup of granulated sugar and 1/2 teaspoon of ground cinnamon, then whisk until smooth.
6. Dip one slice of brioche bread into the egg mixture, letting it soak for 20 seconds per side to absorb the liquid fully.
7. Repeat with the remaining 3 slices of brioche bread.
8. Heat a non-stick skillet or griddle over medium heat.
9. Melt 1 tablespoon of unsalted butter in the skillet, swirling to coat the surface evenly.
10. Place 2 soaked bread slices in the skillet and cook for 3–4 minutes until the bottom is golden brown and crisp.
11. Flip the slices and cook for another 3–4 minutes until the second side is equally golden.
12. Transfer the cooked French toast to a plate and repeat steps 9–11 with the remaining 1 tablespoon of butter and 2 bread slices.
13. Arrange the French toast on serving plates and top with 1 cup of mixed fresh berries.
14. Drizzle generously with pure maple syrup.
15. Dust lightly with powdered sugar using a fine-mesh sieve.

You’ll love the custardy interior and crisp edges, with the Chambord adding a subtle raspberry depth that pairs beautifully with the tart berries. Try serving it with a dollop of whipped cream or a sprinkle of toasted almonds for extra crunch—it’s perfect for lazy weekends or impressing guests without the fuss.

Chambord Champagne Cocktail

Bubbly, elegant, and just a little bit fancy—this Chambord Champagne Cocktail is the kind of drink that turns an ordinary evening into a celebration. You only need a few simple ingredients to whip up something that feels truly special. It’s perfect for toasting with friends or treating yourself after a long day.

Ingredients

• 1 chilled bottle of dry, bubbly Champagne
• 1 ounce of rich, berry-forward Chambord liqueur
• 1 fresh, plump raspberry for garnish
• 1 thin, elegant lemon twist

Instructions

1. Place a Champagne flute in the freezer for 10 minutes to chill thoroughly.
2. Pour 1 ounce of rich, berry-forward Chambord liqueur into the chilled flute.
3. Slowly top with dry, bubbly Champagne, tilting the glass to preserve the bubbles.
4. Gently stir once with a long cocktail spoon to combine without losing carbonation.
5. Drop 1 fresh, plump raspberry into the drink—it will sink and add a pop of color.
6. Express the oils from 1 thin, elegant lemon twist over the surface by twisting it sharply.
7. Rest the lemon twist on the rim of the glass for an aromatic garnish.
8. Serve immediately while the bubbles are lively and the glass is frosty.

Unbelievably smooth and effervescent, this cocktail balances the tartness of Champagne with the sweet, jammy depth of Chambord. The raspberry bobs invitingly in the glass, while the lemon twist adds a bright, citrusy aroma that elevates every sip. Try serving it alongside dark chocolate truffles for a decadent pairing that highlights the berry notes.

Chambord White Chocolate Mousse

Brace yourself for something truly special. This Chambord White Chocolate Mousse is the kind of dessert that makes any occasion feel luxurious, yet it’s surprisingly simple to whip up. You’re going to love how the rich white chocolate plays against the bright raspberry notes from the Chambord.

Ingredients

– 8 ounces of high-quality white chocolate, finely chopped
– 1 cup of heavy whipping cream, cold
– 3 large egg whites, at room temperature
– 1/4 cup of granulated sugar
– 1/4 cup of Chambord liqueur
– Pinch of fine sea salt
– Fresh raspberries for garnish

Instructions

1. Place the finely chopped white chocolate in a heatproof bowl.
2. Heat 1/4 cup of the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 2-3 minutes.
3. Pour the hot cream over the white chocolate and let it sit undisturbed for 1 minute to melt the chocolate.
4. Whisk the chocolate and cream mixture gently until completely smooth and glossy.
5. Stir in the Chambord liqueur until fully incorporated.
6. Let the chocolate mixture cool to room temperature, about 15-20 minutes.
7. In a separate chilled bowl, beat the remaining 3/4 cup cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
8. Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it.
9. Fold in the remaining whipped cream until no white streaks remain.
10. In another clean, dry bowl, beat the room temperature egg whites with a pinch of fine sea salt on medium speed until foamy, about 1 minute.
11. Gradually add the granulated sugar while continuing to beat on high speed until stiff, glossy peaks form, about 2-3 minutes.
12. Gently fold the egg white mixture into the chocolate cream base until fully incorporated.
13. Divide the mousse evenly among 6 serving glasses or ramekins.
14. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
15. Top each serving with fresh raspberries just before serving.

What you’ll love most is the incredible contrast between the silky, cloud-like texture and the bursts of raspberry flavor. The mousse feels light as air yet delivers intense white chocolate richness that melts on your tongue. Try serving it in pretty glasses with extra Chambord drizzled over the top for an extra special presentation.

Chambord Raspberry Sauce over Vanilla Ice Cream

Dessert doesn’t get much more elegant than this! You’re about to transform simple vanilla ice cream into a showstopping treat with a luxurious raspberry sauce that comes together in minutes. This Chambord raspberry sauce adds a sophisticated touch that’ll make you feel like you’re dining at a fancy restaurant right at home.

Ingredients

• 12 ounces frozen sweet raspberries
• 1/2 cup granulated white sugar
• 1/4 cup Chambord raspberry liqueur
• 1 tablespoon freshly squeezed lemon juice
• 1 pint high-quality vanilla bean ice cream

Instructions

1. Combine 12 ounces frozen sweet raspberries and 1/2 cup granulated white sugar in a medium saucepan over medium heat.
2. Cook the mixture for 5-7 minutes, stirring frequently with a wooden spoon until the raspberries have completely broken down and released their juices.
3. Press the raspberry mixture through a fine-mesh strainer into a clean bowl using the back of a spoon to remove all seeds—this step ensures your sauce will be perfectly smooth.
4. Return the strained raspberry sauce to the saucepan and stir in 1/4 cup Chambord raspberry liqueur.
5. Simmer the sauce over low heat for 3-4 minutes until it thickens slightly and coats the back of a spoon.
6. Remove the saucepan from heat and stir in 1 tablespoon freshly squeezed lemon juice to brighten the flavors.
7. Let the sauce cool for 10-15 minutes until it’s warm but not piping hot—this prevents your ice cream from melting too quickly.
8. Scoop 1 pint high-quality vanilla bean ice cream into serving bowls while the sauce cools.
9. Pour the warm Chambord raspberry sauce generously over each scoop of vanilla ice cream.

You’ll love how the warm, silky sauce contrasts with the cold, creamy ice cream. The Chambord adds a subtle boozy complexity that pairs beautifully with the bright raspberry flavor. Try drizzling it over cheesecake or pancakes for a delicious twist on this versatile sauce!

Chambord Infused Crepes Suzette

Sometimes you want a dessert that feels fancy but is actually pretty simple to whip up. These Chambord Infused Crepes Suzette are exactly that—a showstopper with a gorgeous raspberry liqueur twist that’ll make you feel like a pro. You’ll love how the sweet, fruity flavors come together in this classic French treat.

Ingredients

• 1 cup all-purpose flour
• 2 large farm-fresh eggs
• 1 1/4 cups whole milk
• 2 tablespoons melted unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup Chambord raspberry liqueur
• 1/2 cup freshly squeezed orange juice
• Zest from 1 bright orange
• 4 tablespoons cold unsalted butter, cubed

Instructions

1. Whisk together 1 cup all-purpose flour and 2 large farm-fresh eggs in a medium bowl until smooth.
2. Gradually pour in 1 1/4 cups whole milk while whisking continuously to prevent lumps.
3. Stir in 2 tablespoons melted unsalted butter and 1/4 cup granulated sugar until fully incorporated.
4. Let the batter rest at room temperature for 20 minutes to allow the flour to hydrate fully.
5. Heat a nonstick skillet over medium heat until a drop of water sizzles immediately upon contact.
6. Pour 1/4 cup of batter into the center of the skillet, swirling immediately to form a thin, even circle.
7. Cook for 60-90 seconds until the edges lift easily and the bottom develops light golden spots.
8. Flip the crepe carefully using a thin spatula and cook for another 45-60 seconds until set.
9. Transfer the cooked crepe to a plate and repeat with remaining batter, stacking crepes with parchment between them.
10. In the same skillet over medium heat, combine 1/2 cup freshly squeezed orange juice, zest from 1 bright orange, and 1/4 cup Chambord raspberry liqueur.
11. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly reduced.
12. Add 4 tablespoons cold unsalted butter, cubed, one piece at a time, whisking constantly until emulsified.
13. Fold each crepe into quarters and place them in the simmering sauce, spooning the liquid over them generously.
14. Cook for 1-2 minutes until the crepes are warmed through and have absorbed some of the sauce.

Melt-in-your-mouth tender crepes soak up that vibrant Chambord-orange sauce beautifully, creating the perfect balance of sweet and tart. The raspberry liqueur adds a sophisticated fruitiness that makes these feel extra special. Try serving them warm with a scoop of vanilla bean ice cream for the ultimate contrast of temperatures and textures.

Chambord Spiked Hot Chocolate

Feeling that winter chill creeping in? You need this cozy Chambord spiked hot chocolate in your life. It’s the perfect way to warm up from the inside out while adding a little grown-up flair to your favorite cold-weather drink.

Ingredients

• 2 cups whole milk
• 1/4 cup high-quality cocoa powder
• 1/4 cup granulated sugar
• 1/4 cup Chambord raspberry liqueur
• 1/2 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon pure vanilla extract
• Fresh raspberries for garnish
• Dark chocolate shavings for topping

Instructions

1. Pour 2 cups whole milk into a medium saucepan.
2. Whisk in 1/4 cup high-quality cocoa powder until no dry clumps remain.
3. Add 1/4 cup granulated sugar to the milk mixture.
4. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon until the sugar completely dissolves and the liquid reaches 160°F on an instant-read thermometer.
5. Remove the saucepan from heat and stir in 1/4 cup Chambord raspberry liqueur.
6. Pour the spiked hot chocolate into two heatproof mugs, filling each about three-quarters full.
7. Combine 1/2 cup heavy whipping cream, 1 tablespoon powdered sugar, and 1/2 teaspoon pure vanilla extract in a chilled mixing bowl.
8. Whisk the cream mixture vigorously by hand for 2-3 minutes until soft peaks form that hold their shape when you lift the whisk.
9. Spoon the vanilla whipped cream over the hot chocolate in each mug.
10. Garnish each drink with 3-4 fresh raspberries and a generous sprinkle of dark chocolate shavings.

Velvety smooth chocolate meets bright raspberry notes in every sip. The whipped cream melts slowly into the warm drink, creating luxurious layers of texture. For an extra special touch, rim your mugs with crushed freeze-dried raspberries mixed with sugar before pouring.

Chambord Roasted Duck with Cherry Reduction

Zesty and sophisticated, this Chambord Roasted Duck with Cherry Reduction is the perfect centerpiece for your next dinner party. You’ll love how the rich duck pairs with the sweet-tart cherry sauce, creating a restaurant-quality dish right in your own kitchen. It’s surprisingly approachable once you know the secrets to crispy skin and tender meat.

Ingredients

– 1 whole 5-6 lb duck with crispy skin potential
– 2 tbsp coarse kosher salt for seasoning
– 1 tsp freshly cracked black pepper
– 1 cup rich Chambord raspberry liqueur
– 2 cups fresh sweet cherries, pitted
– 1/4 cup granulated sugar
– 1/2 cup rich chicken stock
– 2 tbsp unsalted butter, chilled

Instructions

1. Preheat your oven to 375°F and pat the 5-6 lb duck completely dry with paper towels.
2. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
3. Rub the coarse kosher salt and freshly cracked black pepper evenly over the entire duck.
4. Place the duck breast-side up on a rack in a roasting pan and roast for 1 hour at 375°F.
5. Reduce oven temperature to 325°F and continue roasting for another 45 minutes.
6. Check the internal temperature reaches 165°F in the thickest part of the thigh.
7. Remove the duck from oven and let it rest for 15 minutes before carving.
8. While the duck rests, combine the rich Chambord raspberry liqueur, fresh sweet cherries, and granulated sugar in a saucepan.
9. Bring the cherry mixture to a simmer over medium heat, stirring occasionally.
10. Cook until the cherries soften and release their juices, about 8-10 minutes.
11. Add the rich chicken stock and continue simmering until the sauce reduces by half.
12. Remove the saucepan from heat and whisk in the chilled unsalted butter until the sauce becomes glossy.
13. Strain the sauce through a fine mesh sieve, pressing on the cherries to extract all the flavor.

You’ll notice the duck skin becomes incredibly crispy while the meat stays juicy and tender. The cherry reduction adds a beautiful balance of sweet and tart that cuts through the richness perfectly. Try serving it with roasted root vegetables or creamy polenta for a complete meal that will impress your guests.

Chambord Tiramisu with a Twist

Wondering how to elevate your classic tiramisu? This Chambord version brings a fruity twist that’ll have everyone asking for seconds. You’ll love how the raspberry liqueur complements the coffee-soaked ladyfingers perfectly.

Ingredients

• 1 cup strong brewed coffee, cooled to room temperature
• 1/4 cup Chambord raspberry liqueur
• 24 crisp ladyfinger cookies
• 16 oz mascarpone cheese, softened at room temperature
• 3 large farm-fresh eggs, separated
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 cup Dutch-process cocoa powder for dusting
• Fresh raspberries for garnish

Instructions

1. Combine 1 cup strong brewed coffee and 1/4 cup Chambord raspberry liqueur in a shallow bowl.
2. Quickly dip 24 crisp ladyfinger cookies into the coffee mixture, turning once for about 2 seconds per side to prevent sogginess.
3. Arrange the dipped ladyfingers in a single layer in an 8×8 inch baking dish.
4. In a large mixing bowl, beat 16 oz softened mascarpone cheese with an electric mixer on medium speed until smooth and creamy.
5. Separate 3 large farm-fresh eggs, placing yolks in one bowl and whites in another clean, dry bowl.
6. Add 1/2 cup granulated sugar and 1 tsp pure vanilla extract to the egg yolks, whisking vigorously until pale yellow and thickened, about 3 minutes.
7. Gently fold the yolk mixture into the mascarpone cheese until fully incorporated.
8. Using clean beaters, whip the egg whites on high speed until stiff peaks form, about 4-5 minutes.
9. Carefully fold the whipped egg whites into the mascarpone mixture in three additions to maintain airiness.
10. Spread half of the mascarpone cream evenly over the ladyfinger layer in the baking dish.
11. Create another layer with the remaining dipped ladyfingers.
12. Top with the remaining mascarpone cream, smoothing the surface with an offset spatula.
13. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight for best flavor development.
14. Just before serving, dust the surface generously with 1/4 cup Dutch-process cocoa powder using a fine-mesh sieve.
15. Garnish with fresh raspberries arranged in a decorative pattern.

Makes the most incredible dessert with its cloud-like texture and fruity coffee notes. The Chambord adds a subtle berry complexity that pairs beautifully with the rich mascarpone. Try serving individual portions in pretty glasses for an elegant presentation that shows off the beautiful layers.

Chambord Panna Cotta with Mixed Berries

Wondering how to impress your guests with minimal effort? This Chambord Panna Cotta with Mixed Berries is your secret weapon. You get that elegant restaurant dessert vibe without any of the stress—just creamy, dreamy perfection topped with juicy berries.

Ingredients

– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) unflavored gelatin powder
– 1/4 cup cold water
– 1/2 cup Chambord liqueur
– 1 tsp pure vanilla extract
– 2 cups mixed fresh berries (raspberries, blueberries, blackberries)
– Fresh mint leaves for garnish

Instructions

1. Pour 1/4 cup cold water into a small bowl and sprinkle 1 packet of unflavored gelatin powder evenly over the surface. Let it bloom for 5 minutes until it looks spongy and has absorbed all the water.
2. In a medium saucepan over medium heat, combine 2 cups heavy cream and 1/2 cup granulated sugar. Heat gently while stirring until the sugar dissolves completely and tiny bubbles form around the edges—do not let it boil.
3. Remove the cream mixture from heat and whisk in the bloomed gelatin until it’s fully dissolved and no lumps remain.
4. Stir in 1/2 cup Chambord liqueur and 1 tsp pure vanilla extract until well combined.
5. Divide the mixture evenly among 6 ramekins or serving glasses. Tip: Lightly grease the ramekins with cooking spray for easier unmolding later.
6. Cover each ramekin with plastic wrap, pressing it directly onto the surface of the panna cotta to prevent a skin from forming.
7. Refrigerate for at least 4 hours, or until fully set and firm to the touch.
8. Just before serving, top each panna cotta with 2 cups mixed fresh berries and garnish with fresh mint leaves. Tip: For a beautiful presentation, layer different colored berries and add a dusting of powdered sugar if desired.

Now you’ve got a dessert that’s as stunning as it is simple. The panna cotta melts silkily on your tongue with that lovely Chambord berry kick, while the fresh fruit adds a bright, juicy contrast. Try serving it in clear glasses to show off those gorgeous layers, or pair it with a crisp sparkling wine for a truly special treat.

Chambord Chocolate Fondue

Mmm, picture this: you’re gathered with friends, dipping sweet treats into a warm, velvety chocolate pool that’s spiked with the subtle raspberry kiss of Chambord. This Chambord Chocolate Fondue is the ultimate cozy dessert that turns any night into a special occasion. You’ll love how effortlessly fancy it feels while being seriously simple to whip up.

Ingredients

– 1 cup high-quality semisweet chocolate chips
– 1/2 cup heavy whipping cream
– 3 tablespoons Chambord raspberry liqueur
– 1 teaspoon pure vanilla extract
– Pinch of fine sea salt

Instructions

1. Place 1 cup of high-quality semisweet chocolate chips in a medium heatproof bowl.
2. Pour 1/2 cup of heavy whipping cream into a small saucepan.
3. Heat the cream over medium heat until small bubbles form around the edges, about 3-4 minutes.
4. Immediately pour the hot cream over the chocolate chips in the bowl.
5. Let the mixture sit undisturbed for 2 minutes to allow the chocolate to soften.
6. Gently whisk the chocolate and cream together until completely smooth and glossy.
7. Stir in 3 tablespoons of Chambord raspberry liqueur until fully incorporated.
8. Add 1 teaspoon of pure vanilla extract and a pinch of fine sea salt, stirring to combine.
9. Transfer the fondue to a fondue pot or serving bowl kept warm over a low flame or candle.
10. Serve immediately with your favorite dippers like fresh strawberries, pound cake cubes, or marshmallows.

So velvety and rich, this fondue has the perfect balance of deep chocolate and bright raspberry notes. The texture stays beautifully dippable for your whole gathering, making it ideal for passing around with friends. Try serving it with unexpected dippers like pretzel rods or orange segments for a fun sweet-salty-citrus twist.

Chambord Raspberry Macarons

Ugh, have you ever wanted to impress your friends with bakery-level macarons? You’re in luck because these Chambord Raspberry Macarons are surprisingly achievable. They combine that perfect crisp shell with a fruity, boozy filling that’s absolutely divine.

Ingredients

• 1 cup superfine almond flour
• 1 ¾ cups powdered sugar
• 3 large room-temperature egg whites
• ¼ cup granulated sugar
• ½ cup unsalted European-style butter, softened
• 1 cup powdered sugar (for buttercream)
• 2 tablespoons Chambord raspberry liqueur
• ¼ cup seedless raspberry jam
• 2 drops vibrant pink gel food coloring

Instructions

1. Preheat your oven to 300°F and line two baking sheets with parchment paper.
2. Sift the superfine almond flour and 1 ¾ cups powdered sugar together into a large bowl, discarding any large bits that remain.
3. In a separate clean, dry bowl, beat the room-temperature egg whites on medium speed until foamy, about 1 minute.
4. Gradually add the granulated sugar to the egg whites while beating, then increase speed to high and whip until stiff, glossy peaks form, about 3-4 minutes.
5. Gently fold the sifted dry ingredients into the meringue in three additions, being careful not to deflate the mixture.
6. Add 2 drops of vibrant pink gel food coloring and fold just until the color is evenly distributed and the batter flows like lava off your spatula.
7. Transfer the batter to a piping bag fitted with a ½-inch round tip and pipe 1½-inch circles onto the prepared baking sheets, spacing them 1 inch apart.
8. Firmly tap the baking sheets on the counter 2-3 times to release any air bubbles, then let the macarons rest at room temperature for 30 minutes until they form a dry skin.
9. Bake for 15-17 minutes, rotating the pans halfway through, until the macarons have developed firm feet and don’t wiggle when gently touched.
10. Let the macarons cool completely on the baking sheets before carefully removing them.
11. For the filling, beat the softened European-style butter in a medium bowl until pale and fluffy, about 2 minutes.
12. Gradually beat in 1 cup powdered sugar until smooth and combined.
13. Mix in the Chambord raspberry liqueur and seedless raspberry jam until fully incorporated.
14. Pipe or spread the filling onto the flat side of half the macaron shells, then sandwich with the remaining shells.

Oh my goodness, these macarons are everything. The shells are delicately crisp yet chewy, while the filling is bursting with bright raspberry flavor and a subtle boozy kick from the Chambord. Try serving them alongside a glass of champagne for an extra-special treat—they’re perfect for celebrations or just treating yourself.

Chambord Kir Royale

So, you’re looking for that perfect celebratory drink that feels fancy but is actually super simple to make? This Chambord Kir Royale is your answer—it’s elegant enough for special occasions but easy enough for any Tuesday night when you deserve something special.

Ingredients

• 4 ounces chilled brut Champagne
• 1/2 ounce rich black raspberry Chambord liqueur
• 1 fresh raspberry for garnish
• 1 thin lemon twist for garnish

Instructions

1. Place a Champagne flute in your freezer for 10 minutes to chill thoroughly. Tip: A chilled glass keeps your drink colder longer without diluting it with extra ice.
2. Remove the chilled flute from the freezer and pour 1/2 ounce of rich black raspberry Chambord liqueur directly into the bottom of the glass.
3. Slowly pour 4 ounces of chilled brut Champagne into the glass, tilting it at a 45-degree angle to preserve the bubbles. Tip: Pouring down the side of a tilted glass minimizes foam overflow and keeps the carbonation intact.
4. Drop 1 fresh raspberry into the drink, allowing it to settle at the bottom or float near the surface.
5. Twist 1 thin lemon peel strip directly over the drink to release its citrus oils, then rub the peel along the rim of the glass before dropping it in. Tip: Rubbing the citrus peel on the rim enhances the aroma with every sip.

Velvety bubbles carry the deep berry sweetness through each sip, while the lemon twist cuts through with a bright, aromatic finish. Try serving these with dark chocolate truffles for a decadent pairing, or float an edible gold leaf on top for truly special celebrations.

Chambord Glazed Pork Tenderloin

Mmm, imagine this: you’re hosting a dinner party and want something that looks fancy but is actually surprisingly simple to pull off. This Chambord glazed pork tenderloin delivers that perfect balance of impressive presentation and approachable cooking.

Ingredients

– 1.5 lb pork tenderloin, trimmed of silver skin
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 3 garlic cloves, finely minced
– ½ cup high-quality Chambord liqueur
– 2 tbsp pure maple syrup
– 1 tbsp Dijon mustard with whole grains
– 1 tbsp unsalted butter, cold and cubed
– 2 sprigs fresh rosemary

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin completely dry with paper towels.
3. Rub the pork all over with olive oil using your hands.
4. Season the pork evenly with kosher salt and cracked black pepper.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Sear the pork for 2 minutes per side until golden brown crust forms.
7. Transfer the skillet directly to the preheated oven.
8. Roast for 15-18 minutes until internal temperature reaches 145°F.
9. Remove the pork from skillet and place on cutting board.
10. Tent the pork loosely with foil and let rest for 10 minutes.
11. Return the skillet to stovetop over medium heat.
12. Add minced garlic and cook for 30 seconds until fragrant.
13. Pour in Chambord liqueur carefully as it may splatter.
14. Simmer for 2 minutes until reduced by half, scraping up browned bits.
15. Whisk in maple syrup and Dijon mustard until smooth.
16. Cook for 3 minutes until sauce thickens slightly.
17. Remove from heat and swirl in cold butter until glossy.
18. Stir in fresh rosemary sprigs for aromatic flavor.
19. Slice the rested pork into ½-inch thick medallions.
20. Arrange pork on serving platter and drizzle with warm glaze.
Here’s what makes this dish special: the pork stays incredibly juicy inside while the Chambord glaze creates a shiny, slightly sweet coating with subtle raspberry notes. Serve it sliced over creamy polenta or alongside roasted Brussels sprouts—the glossy sauce makes everything on the plate taste better.

Chambord Berry Pavlova

Whip up this stunning dessert that’s surprisingly simple to make yet looks like it came from a fancy bakery. You’ll love how the crisp meringue shell gives way to a marshmallowy center, all topped with juicy berries and a hint of Chambord elegance. It’s the perfect showstopper for any special occasion or when you just want to treat yourself.

Ingredients

– 4 large room-temperature egg whites
– 1 cup superfine granulated sugar
– 1 teaspoon pure vanilla extract
– 1 teaspoon white vinegar
– 1 tablespoon cornstarch
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 3 tablespoons Chambord liqueur
– 2 cups mixed fresh berries (raspberries, blackberries, blueberries)
– Fresh mint sprigs for garnish

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. Using an electric mixer on medium speed, beat the room-temperature egg whites until soft peaks form, about 3-4 minutes.
3. Gradually add the superfine granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form, about 5-6 minutes total.
4. Gently fold in the pure vanilla extract, white vinegar, and cornstarch using a spatula, being careful not to deflate the meringue.
5. Spoon the meringue onto the prepared baking sheet, forming a 8-inch circle with slightly higher edges to create a nest shape.
6. Bake at 250°F for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool completely inside for at least 2 hours without opening the door.
7. In a chilled bowl, whip the heavy whipping cream with powdered sugar until medium peaks form, about 3-4 minutes.
8. Fold 2 tablespoons of Chambord liqueur into the whipped cream until fully incorporated.
9. Spread the Chambord whipped cream evenly over the cooled meringue base.
10. Toss the mixed fresh berries with the remaining 1 tablespoon of Chambord liqueur.
11. Arrange the berry mixture over the whipped cream layer.
12. Garnish with fresh mint sprigs just before serving.

The texture is pure magic—crackly crisp exterior giving way to that soft, marshmallowy center that melts against the lush Chambord cream. Those boozy berries add little bursts of juicy flavor that cut through the sweetness beautifully. Try serving it family-style right on the baking sheet for a rustic look, or slice it into elegant wedges for a more formal presentation—either way, it disappears fast!

Chambord Vanilla Bean Crème Brûlée

Kicking off your dessert game with something special? This Chambord Vanilla Bean Crème Brûlée is pure elegance, but totally doable in your own kitchen. You’ll love how the rich custard pairs with that berry-kissed liqueur for a dessert that feels fancy without the fuss.

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1 whole vanilla bean
• 3 tablespoons Chambord black raspberry liqueur
• 4 tablespoons turbinado sugar for topping

Instructions

1. Preheat your oven to 325°F and arrange four 6-ounce ramekins in a deep baking dish.
2. Split the vanilla bean lengthwise and scrape out the fragrant seeds using the back of your knife.
3. Combine the heavy cream, scraped vanilla bean seeds, and empty pod in a medium saucepan.
4. Heat the cream mixture over medium heat until small bubbles form around the edges, about 5-7 minutes—don’t let it boil.
5. While the cream heats, whisk together the egg yolks and granulated sugar in a medium bowl until pale and slightly thickened.
6. Slowly pour the hot cream into the egg mixture while whisking constantly to prevent curdling.
7. Strain the custard through a fine-mesh sieve to remove the vanilla bean pod and any cooked egg bits.
8. Stir in the Chambord liqueur until fully incorporated.
9. Divide the custard evenly among the four ramekins.
10. Create a water bath by pouring hot water into the baking dish until it reaches halfway up the sides of the ramekins.
11. Bake for 35-40 minutes until the edges are set but the centers still jiggle slightly when shaken.
12. Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack.
13. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
14. Just before serving, sprinkle 1 tablespoon of turbinado sugar evenly over each chilled custard.
15. Use a kitchen torch to caramelize the sugar, moving constantly until you achieve a deep golden-brown, crackly crust.
16. Let the brûlée sit for 2-3 minutes to allow the sugar to harden before serving.

Let that crackly sugar crust give way to the silkiest vanilla-specked custard beneath. The Chambord adds a subtle berry complexity that makes this classic feel entirely new. Try serving it with fresh raspberries or a drizzle of dark chocolate for an extra special touch.

Chambord Raspberry Mojito

Haven’t you been craving something that feels both fancy and refreshing? This Chambord Raspberry Mojito is exactly what your summer needs—it’s bursting with bright berry flavors and that classic minty zing. You’re going to love how easy it is to whip up for yourself or impress your friends with minimal effort.

Ingredients

– 8-10 fresh mint leaves
– 1/2 cup fresh raspberries
– 2 tablespoons granulated sugar
– 2 ounces white rum
– 1 ounce Chambord raspberry liqueur
– 1/2 ounce freshly squeezed lime juice
– 1 cup crushed ice
– 4 ounces chilled club soda
– Extra fresh raspberries and mint sprigs for garnish

Instructions

1. Place 8-10 fresh mint leaves and 1/2 cup fresh raspberries in a tall glass.
2. Add 2 tablespoons granulated sugar to the glass.
3. Use a muddler to gently press and twist the mint, raspberries, and sugar together for about 30 seconds until the raspberries are crushed and the mint is fragrant.
4. Pour 2 ounces white rum directly into the glass.
5. Add 1 ounce Chambord raspberry liqueur to the mixture.
6. Squeeze 1/2 ounce fresh lime juice into the glass.
7. Fill the glass with 1 cup crushed ice, packing it down slightly.
8. Top with 4 ounces chilled club soda, pouring slowly down the side of the glass to preserve bubbles.
9. Use a long spoon to gently stir the drink from bottom to top for about 10 seconds to combine all ingredients.
10. Garnish with extra fresh raspberries and a mint sprig placed on top.

Nothing beats that first sip where the sweet raspberry notes from the Chambord mingle with the bright mint and tart lime. The crushed ice makes it incredibly refreshing while the club soda adds that perfect fizzy lift. Try serving these in mason jars with colorful paper straws for a fun backyard party vibe—the deep ruby color looks absolutely stunning against the green mint.

Summary

Ready to elevate your celebrations? These 20 Chambord recipes offer delicious ways to make any occasion extraordinary. I hope you find a new favorite to try! Share which recipe you loved most in the comments below, and don’t forget to pin this article on Pinterest so you can easily return to these decadent treats.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.