Chocolate Soup
By: Nicole Aloni
Published: Friday, December 4, 2009 - 10:56pm

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

1 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. 2 Stir in chopped chocolates until well blended. 3 Remove from heat and whisk in liqueur.  4 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. 5 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.

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.