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Hazelnut-Chocolate Soup
Recipe By : James McNair's Soups (c) 1990 SF: Chronicle
Serving Size : 4 Preparation Time :0:00
Categories : Soup Dessert
Amount Measure Ingredient -- Preparation Method
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4 cups half-and-half
6 ounces semi-sweet chocolate -- or
bittersweet chocolate
1/2 cup sugar
4 egg yolks -- at room temperature
1/3 cup creme de cacao
3 tablespoons Frangelico
(hazelnut liqueur)
1/2 cup whipping cream -- lightly whipped
1/2 cup 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]
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NOTES : Serve this unexpected treat as a brunch opener or a dessert soup. For
an even more opulent presentation, float a heart-shaped sugar cookie on top of
each serving.--JMcN Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3677
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