Ingredients Jump to Instructions ↓

  1. 4 cups half-and-half

  2. 6 ounces semi-sweet chocolate -- or bittersweet chocolate 1/2 cup sugar

  3. 4 egg yolks -- at room temperature

  4. 1/3 cup creme de cacao

  5. 3 tablespoons Frangelico

  6. (hazelnut liqueur) 1/2 cup whipping cream -- lightly whipped

  7. 1/2 cup chopped hazelnuts -- toasted

  8. In a saucepan, combine half-and-half, chocolate, and sugar and place over medium-low heat, stirring frequently, until the chocolate melts.

  9. 1/2 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.

  10. 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.

  11. 2 hours or as long as

  12. 5 days. Remove from the refrigerate about 20 minutes before serving. Ladle into chilled bowls and garnish as for hot soup.

  13. Serves 6 as a brunch soup course or dessert.

  14. 01 Oct


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