Hazelnut-Chocolate Soup
4 cups half-and-half 6 ounces semi-sweet chocolate -- or bittersweet chocolate 1/2 cup sugar 4 egg yolks -- at room temperature 1/3 cup creme de cacao 3 tablespoons Frangelico
Ingredients
- 4cuphalf-and-half
- 6ouncesemi-sweet chocolate -- or
- 4egg yolks -- at room temperature
- 1/3cupcreme de cacao
- 3tablespoonfrangelico
- 1/2cupchopped hazelnuts -- toasted
Directions
- 1
4 cups half-and-half 6 ounces semi-sweet chocolate -- or bittersweet chocolate 1/2 cup sugar 4 egg yolks -- at room temperature 1/3 cup crem
- 2
Beat the egg yolks in a small bowl, then whisk in about 1/2 cup of the chocolate mixture
- 3
Whisk the egg mixture into the soup and simmer, stir frequently, until the soup thickens slightly, about 5 minutes
- 4
Remove from heat and stir in the liqueurs
- 5
To serve hot, ladle into warmed bowls, add a dollop of whipped cream, sprinkle with the hazelnuts, and serve immediately
- 6
Alternatively, pour a container, tightly cover, and refrigerate for up to 5 days
- 7
Slowly reheat before garnishing and serving
- 8
To serve cold, pour into a container, tightly cover, and refrigerate until chilled, at least 2 hours or as long as 5 days