|4 cups||half-and-half cream|
|6 ounces||semisweet or bittersweet chocolate|
|1/2 cup||granulated sugar|
|4||large egg yolks, at room temperature|
|1/3 cup||creme de cacao|
|3 tbsp||Frangelico (hazelnut) liqueur|
|1/2 cup||whipping cream -- lightly whipped|
|1/2 cup||chopped hazelnuts, toasted|
1. In large saucepan, combine half-and-half, chocolate and granulated sugar. Cook over medium-low heat, stirring frequently, until chocolate is melted. 2. In a small bowl, beat egg yolks, then whisk in about 1/2 cup of the chocolate mixture. Whisk the egg mixture back into the soup and simmer, stirring frequently, until the soup thickens slightly, about 5 minutes. Remove from heat and stir in crï¿½me de cacao and Frangelico liqueurs. 3. To serve hot, ladle into warmed bowls, add a dollop of whipped cream, sprinkle with the hazelnuts and serve immediately. Alternatively, pour into a container, cover tightly and refrigerate for up to 5 days. Slowly reheat before garnishing and serving. 4. To serve cold, pour into a container, cover tightly and refrigerate until chilled, at least 2 hours or as long as 5 days. Remove from refrigerator about 20 minutes before serving. Ladle into chilled bowls and garnish with whipped cream and toasted hazelnuts.
Source: James McNair's Soups, Chronicle Books, 1990.