Hazelnut-Chocolate Soup Recipe

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Hazelnut-Chocolate Soup Recipe

 



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Hazelnut-Chocolate Soup

 

Ingredients

1 no ingredients



 

Preparation

4 c half-and-half
6 oz semi-sweet chocolate -- or
: bittersweet chocolate
1/2 c sugar
4 egg yolks -- at room
: temperature
1/3 c creme de cacao
3 TB Frangelico
: (hazelnut liqueur)
1/2 c whipping cream -- lightly
: whipped
1/2 c chopped hazelnuts --
: toasted

In a saucepan, combine half-and-half, chocolate, and sugar and place
over medium-low heat, stirring frequently, until the chocolate melts.

Beat the egg yolks in a small bowl, then whisk in about 1/2 cup of the
chocolate mixture. Whisk the egg mixture into the soup and simmer,
stir frequently, until the soup thickens slightly, about 5 minutes.
Remove from heat and stir in the liqueurs.

To serve hot, ladle into warmed bowls, add a dollop of whipped cream,
sprinkle with the hazelnuts, and serve immediately. Alternatively,
pour a container, tightly cover, and refrigerate for up to 5 days.
Slowly reheat before garnishing and serving.

To serve cold, pour into a container, tightly cover, and refrigerate
until chilled, at least 2 hours or as long as 5 days. Remove from the
refrigerate about 20 minutes before serving. Ladle into chilled bowls
and garnish as for hot soup.

Serves 6 as a brunch soup course or dessert.

[mc-recipe-=patH 01 Oct 96]

Recipe By : James McNair's Soups (c) 1990 SF: Chronicle

From: Path Date: Mon, 14 Oct 1996 20:59:20
~0700 (

 

 

Servings: 4

 

 

 

 


 

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