• 3servings
  • 75minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, D, P
MineralsSelenium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups store-bought flour tortilla chips, unsalted

  2. 1 tablespoon ground cinnamon

  3. 1 tablespoon granulated sugar

  4. 1 cup grated semisweet chocolate

  5. 1 cup grated white chocolate

  6. 1 cup Creme Fraiche, recipe follows

  7. 1 cup Warm Berry Salsa, recipe follows

  8. 1 cup sour cream

  9. 1/2 cup heavy cream

  10. 1/4 cup confectioners' sugar

  11. 2 tablespoons orange-flavored liqueur, such as triple sec

  12. 1/2 cup granulated sugar

  13. 1 tablespoon liqueur of choice, such as orange-flavored cognac

  14. 1 tablespoon butter, at room temperature

  15. 1 tablespoon white wine vinegar

  16. 1/4 cup blueberries

  17. 1/4 cup raspberries

  18. Hot sauce, chile-garlic sauce, diced peppers or chile seeds, optional

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.

  3. Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.

  4. In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.

  5. Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.

  6. Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.


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