Hazelnut-Chocolate Soup
Submitted by 9407
Rich hazelnut chocolate soup made with semisweet chocolate, half-and-half, egg yolks, and hazelnut liqueur. Serve hot or chilled with whipped cream and toasted hazelnuts for an elegant dessert.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minYes, chocolate soup is a real thing, and this version is pure indulgence. Semisweet chocolate melts into half-and-half, gets thickened with egg yolks, and finishes with a double hit of liqueur: creme de cacao and hazelnut.
The technique here is essentially a chocolate custard base. Temper the egg yolks by whisking a little of the hot chocolate mixture into them first, then add it all back to the pot. This prevents the eggs from scrambling and gives the soup a silky, almost pudding-like consistency. Five minutes of gentle simmering is all it takes to thicken.
Serve it hot in warmed bowls or chill it for a cold dessert soup. Both work beautifully. The cold version is denser and more intense, while the hot version is lighter and more drinkable. Either way, the toasted hazelnuts on top add a crunch that cuts through all that richness.
Chef Tips
- Temper the yolks slowly. Pour the hot chocolate in a thin stream while whisking constantly. Rush it and you’ll get scrambled egg bits floating in your soup.
- Use good-quality chocolate here. With so few ingredients, cheap chocolate will taste flat and waxy.
- Chop the hazelnuts by hand rather than in a food processor. You want irregular, craggy pieces, not hazelnut dust.
- If serving cold, pull it from the fridge 20 minutes early. Straight from the fridge, the texture is too thick and the flavors are muted.
Variations
- Swap semisweet for bittersweet chocolate and reduce the sugar for a darker, more intense version.
- Use Amaretto instead of hazelnut liqueur for an almond twist.
- Skip the liqueurs entirely and add a teaspoon of vanilla extract for an alcohol-free version.
Ingredients
Directions
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 ½ 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.
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