- 4 cups store-bought flour tortilla chips, unsalted
- 1 tablespoon ground cinnamon
- 1 tablespoon granulated sugar
- 1 cup grated semisweet chocolate
- 1 cup grated white chocolate
- 1 cup Creme Fraiche, recipe follows
- 1 cup Warm Berry Salsa, recipe follows
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup confectioners’ sugar
- 2 tablespoons orange-flavored liqueur, such as triple sec
- 1/2 cup granulated sugar
- 1 tablespoon liqueur of choice, such as orange-flavored cognac
- 1 tablespoon butter, at room temperature
- 1 tablespoon white wine vinegar
- 1/4 cup blueberries
- 1/4 cup raspberries
- Hot sauce, chile-garlic sauce, diced peppers or chile seeds, optional
- Preheat the oven to 350 degrees F.
- 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.
- Whisk the sour cream, heavy cream, confectioners’ sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
- 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.
- Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
- 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.