Dessert Nachos

Total Time:
1 hr 15 min
15 min
40 min
20 min

3 to 4 servings

  • 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
  • Creme Fraiche:
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 2 tablespoons orange-flavored liqueur, such as triple sec
  • Warm Berry Salsa:
  • 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.

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

Warm Berry Salsa:
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Cooking with Kids