Hazelnut-Chocolate Soup
Yield
6 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
light cream (half&half)
|
|
| 6 | ounces |
semi-sweet chocolate
or bittersweet chocolate, null, null |
|
| ½ | cup |
sugar
|
|
| 4 | each |
egg yolks
at room temperature |
*
|
| ⅓ | cup |
creme de cacao
|
* |
| 3 | tablespoons |
liqueur
hazelnut flavor |
|
| ½ | cup |
heavy whipping cream
lightly whipped |
|
| ½ | cup |
hazelnuts (filberts)
toasted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
light cream (half&half)
|
|
| 173.4 | ml/g |
semi-sweet chocolate
or bittersweet chocolate, null, null |
|
| 118 | ml |
sugar
|
|
| 4 | each |
egg yolks
at room temperature |
*
|
| 79 | ml |
creme de cacao
|
* |
| 45 | ml |
liqueur
hazelnut flavor |
|
| 118 | ml |
heavy whipping cream
lightly whipped |
|
| 118 | ml |
hazelnuts (filberts)
toasted, chopped |
|
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.
