INGREDIENTS

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)  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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