Hazelnut-Chocolate Soup

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.