Hazelnut-chocolate soup

Yield: 4 Servings

Measure Ingredient
\N 4 egg yolks -- at room

4 c half-and-half

6 oz semi-sweet chocolate -- or : bittersweet chocolate ½ c sugar

: temperature

⅓ c creme de cacao

3 TB Frangelico

: (hazelnut liqueur)

½ c whipping cream -- lightly : whipped

½ 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 ½ 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 <phannema@...> Date: Mon, 14 Oct 1996 20:59:20 ~0700 (

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