Dessert Nachos

Ingredients

• 0.3 cup blueberries 
• 1 tablespoon butter at room temperature
• 0.3 cup confectioners' sugar 
• 0.5 cup granulated sugar 
• 1 tablespoon granulated sugar 
• 1 tablespoon ground cinnamon 
• 0.5 cup heavy cream 
• 1 tablespoon liqueur orange-flavored such as cognac
• 2 tablespoons liqueur orange-flavored such as triple sec
• 0.3 cup raspberries 
• 4 servings chile seeds diced
• 1 cup bittersweet chocolate grated
• 1 cup cup heavy whipping cream sour
• 4 cups flour tortilla chips unsalted store-bought
• 1 cup chocolate white grated
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• oven
• whisk
• microwave

Directions

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.
3. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
4. Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
5. 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.
6. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
7. Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
8. Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds.
9. Serve warm.