To my chocolate loving friends out there, hold on to your hats for this one!
I have been making chocolate mousse with Chambord since I can remember. I think the original NY Times recipe I came across as a kid listed Grand Marnier as an option and that just didn’t sit right with me. I wanted a raspberry kick to go into the chocolate, so Chambord it was. And so began my love affair with that oh-so-delectable liquor!
A little over a week ago, I made a last minute decision to head to NYC with my little chef Samantha to attend annual Bloggers Without Borders 2nd annual Cookie Swap fundraiser at Hill Country Barbecue to benefit Why Hunger.
My 8 year old daughter thinks NYC is one of the coolest places, so I figured we could do a good deed, see some familiar faces, then head off into the city for a day of fun.
I wanted to come up with something different for my cookie contribution so the day before an idea popped in my head to see if I could make a Chocolate Chambord Cookie, I tinkered and tinkered and came up with what I thought were pretty tasty cookies. My son and his friend couldn’t get enough of them that Saturday. However as good as they were Saturday…Sunday, they just didn’t meet my expectations. Between something needing adjustment, a boiling hot train car, and the bang up journey to the event. They began to soften and break. 🙁
I am usually a bit of a perfectionist when it comes to making food for others…but oh well what could I do at that point. We had a blast, some great BBQ (the corn pudding was my favorite taste of the day) and tasted a number of delicious cookies.
The following week, I got down to business fixing the recipe to meet my standards…and I am happy to report…I did! My girlfriend Susie…who is the truest chocoholic I know, texted me the following after I dropped some of these of at her house for taste testing: