Ingredients:
1 cup Chambord liquor, reduced in saucepan until ¼ cup remains. Cool and reserve.
4 ounces semi-sweet chocolate, melted over simmering water bath or in a double boiler. Cover with plastic wrap.
2 cups heavy cream
½ cup granulated sugar

Directions:
After chocolate has melted, stir until smooth and transfer into stainless bowl. Hold at room temperature while you whip the heavy cream and sugar in a well-chilled bowl with an electric mixer adding Chambord syrup as the cream begins to form soft peaks. Stop mixing at medium firm peaks. Take 1½ cup of whipped cream, sugar and Chambord, and mix in the bowl with the chocolate. Use a whisk and vigorously whip the two together until well blended. This will keep the chocolate from seizing up when blending with the cold whipped cream mixture. Add the chocolate cream mixture to the remaining whipped cream and gently fold together until smooth. Chill for 2 hours.

Chocolate Fudge

Ingredients:
2 cups cream
½ stick butter
1 cup brown sugar
1 cup granulated sugar
2 cups sifted Dutch cocoa
¼ teaspoon salt

Directions:
In a saucepan, bring heavy cream and butter to a boil. Add brown and granulated sugars and salt. Bring back to a boil and stir, making sure all the sugar has gone into solution.

Remove from the heat and whisk in cocoa, ½ cup at a time. Whisk vigorously until all cocoa has been added.  Hold at warm room temperature—or near warm stove until you are ready to make “legs of fudge” in a wine glass or tall parfait.