Hazelnut-Chocolate Soup

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. 

Hazelnut-Chocolate Soup


Quantity Ingredients
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 cr�me 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.