Recipe - Hazelnut-Chocolate Soup

4 cup Halfandhalf
6 ounce Semisweet chocolate or
bittersweet chocolate
One half cup Sugar
4 Egg yolks; at room
temperature
1/3 cup Creme de cacao
3 tablespoon Frangelico (hazelnut
liqueur)
One half cup Whipping cream; lightly
whipped
One half cup Chopped hazelnuts; toasted

In a saucepan, combine halfandhalf, chocolate, and sugar and place over
mediumlow heat, stirring frequently, until the chocolate melts.
Beat the egg yolks in a small bowl, then whisk in about One half 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.
Serves 6 as a brunch soup course or dessert.

[mcrecipe=patH 01 Oct 96]
Recipe By : James McNair's Soups (c) 1990 SF: Chronicle

Posted to MCRecipe Digest V1 #244

Date: Mon, 14 Oct 1996 20:59:20 0700 (PDT)

From: patH phannema@wizard.ucr.edu

NOTES : Serve this unexpected treat as a brunch opener or a dessert soup.
For an even more opulent presentation, float a heartshaped sugar cookie on
top of each serving.JMcN

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3677