Chocolate Soup

Photo: Nicole Aloni

Ingredients

3 cups heavy whipping cream

1/2 cup sugar

1 teaspoon pure vanilla extract

5 ounces bittersweet chocolate, finely chopped

2 ounces baking chocolate, finely chopped

3 teaspoons Frangelico or Godiva chocolate liqueur

Garnish:

1/2 cup heavy whipping cream

2 teaspoons confectioner’s sugar

1 teaspoon pure vanilla extract

1/2 cup hazelnuts or almonds, chopped and toasted

1/4 cup bittersweet chocolate chips or chopped chocolate

Preparation

In a medium saucepan over medium heat, whisk together cream, sugar and vanilla. Simmer, stirring several times, for about 40 minutes until reduced by 1/3.

Stir in chopped chocolates until well blended.

Remove from heat and whisk in liqueur.

To serve: Whip the cream until frothy then add the confectioners’ sugar and vanilla. Continue to whip until the cream holds soft peaks. Fold in chopped nuts and chocolate bits.

Place a large scoop of the whipped cream in the center of each serving bowl and pour the warm chocolate soup around the whipped cream.

Tools

Add comment

About

Try this elegant, velvety soup as a more sophisticated way to serve everybody’s favorite: chocolate pudding. I like this as the dessert at a brunch or dinner party. It is easy to prepare and looks beautiful with the whipped cream island floating in the center. The Chocolate Soup can be completed a day or two ahead and gently reheated to serve. Can be made through Step 2 and refrigerated up to 2 days ahead.