Chocolate Soup


Photo: Nicole Aloni
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Ingredients

3 cups heavy whipping cream
1/2 cup sugar
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, finely chopped
2 ounces baking chocolate, finely chopped
3 teaspoons Frangelico or Godiva chocolate liqueur
Garnish:
1/2 cup heavy whipping cream
2 teaspoons confectioner’s sugar
1 teaspoon pure vanilla extract
1/2 cup hazelnuts or almonds, chopped and toasted
1/4 cup bittersweet chocolate chips or chopped chocolate

Preparation

1
In a medium saucepan over medium heat, whisk together cream, sugar and vanilla. Simmer, stirring several times, for about 40 minutes until reduced by 1/3.
2
Stir in chopped chocolates until well blended.
3
Remove from heat and whisk in liqueur.
4
To serve: Whip the cream until frothy then add the confectioners’ sugar and vanilla. Continue to whip until the cream holds soft peaks. Fold in chopped nuts and chocolate bits.
5
Place a large scoop of the whipped cream in the center of each serving bowl and pour the warm chocolate soup around the whipped cream.

Tools

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About

Try this elegant, velvety soup as a more sophisticated way to serve everybody’s favorite: chocolate pudding. I like this as the dessert at a brunch or dinner party. It is easy to prepare and looks beautiful with the whipped cream island floating in the center. The Chocolate Soup can be completed a day or two ahead and gently reheated to serve. Can be made through Step 2 and refrigerated up to 2 days ahead.

Yield:

4 to 6 servings

Added:

Friday, December 4, 2009 - 10:56pm

Creator:

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