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Hazelnut-Chocolate Soup

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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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