Chocolate-Hazelnut Soup
By Yankee Magazine|Mar 24 2003|
Yield
6.
Ingredients
4 cups light cream
6 ounces sweet chocolate
1/3 cup sugar
4 egg yolks
1/3 cup creme de cacao
3 tablespoons Frangelico liqueur
1/2 cup heavy cream, whipped, for topping
1/2 cup flaked, toasted hazelnuts, for topping
Instructions
Combine cream, chocolate, and sugar in saucepan over medium heat, stirring until chocolate melts. Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Remove from heat and stir in liqueurs. Serve hot or cold, garnished with whipped cream and nuts.
Notes
For nonalcoholic version, substitute:
1/2 cup Nutella (chocolate-hazelnut spread) for the liqueurs.
Add the Nutella with the cream, chocolate, and sugar, and heat slowly until the chocolate and Nutella have melted.
Actually makes a good sipping drink.