| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Soup, Dessert | 4 | Servings | |
INGREDIENTS
| 4 | c | Half-and-half |
| 6 | oz | Semi-sweet chocolate or bittersweet chocolate |
| 1/2 | c | Sugar |
| 4 | Egg yolks; at room temperature | |
| 1/3 | c | Creme de cacao |
| 3 | tb | Frangelico (hazelnut liqueur) |
| 1/2 | c | Whipping cream; lightly whipped |
| 1/2 | c | Chopped hazelnuts; toasted |
INSTRUCTIONS
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] Recipe By : James McNair's Soups (c) 1990 SF: Chronicle Posted to MC-Recipe Digest V1 #244 Date: Mon, 14 Oct 1996 20:59:20 -0700 (PDT) From: patH <phannema@wizard.ucr.edu> 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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