Monday, February 20, 2012

Chocolate soup for two

A few months ago I announced to Jess that for our anniversary we would be having chocolate soup. Now  if you think for one second that in this home dessert proclamations are not made months in advance, and then eagerly anticipated you'd be wrong, terribly wrong. There are a lot of great recipes out there that call for all sorts of thickening agents such as flour, corn starch or egg yolks but for ours I wanted a simple cream and chocolate mixture. I decided to use flour since I did not want to bother tempering eggs and I was out of corn starch. Feel free to adjust it to your specific needs, or even omit the thickener all together. The result something more than hot chocolate but less than pudding and entirely decadent to the last spoonful. That being said, I'd like to warn you that it probably has about a gazillion calories in it, but you'll savor every last one of them!

Chocolate soup for two
4-5 oz.  of good quality chocolate bars of your choice chopped ( I chose a 70% dark and a milk)
1/2 c. heavy cream
1/2 c. sweetened condensed milk
1 1/2c. milk
1/4 vanilla bean split
pinch of salt
2 tsp. flour or corn starch(optional for thickening)
10-20 hazelnuts cracked and toasted for topping

for the hazelnut whipped cream:
3/4 c.  very cold heavy whipping cream
1 tbsp. powdered sugar
1/2 tsp. pure hazelnut extract

In a heavy bottomed sauce pan combine milk, cream, sweet con milk and vanilla bean split with seeds scraped and added to the milk. Heat over medium flame just until it begins to bubble around the edges (not boiling) Turn off heat, cover and allow to steep for 10-15 min.
While the cream mixture is steeping mix up the hazelnut cream by whipping heavy cream and powdered sugar on high. Just as mixture starts to thicken add hazelnut extract and continue to whip until stiff peaks form. (I prefer to over whip my whipped cream for a stiffer texture). Place whipped cream into the fridge until ready to use.
Once the cream mixture has steeped return it to medium-high heat, add flour and stir constantly until it is very hot but not boiling and thicker in texture. turn off heat and add chopped chocolate and stir until well combined.
Pour into bowls, top with a generous dollop of whipped cream and sprinkle with toasted hazelnut and grated chocolate.

There are so many variations here. you could add any kind of chopped dried fruit, or nuts or coffee or even a little of your favorite liquor. Maybe the best part of this recipe is that you can freeze any leftovers in ice cube trays and blend the chocolatey cubes with a little milk to make the best milk shake ever! The options are dizzying, I'm out of control, I know!

&  velvety chocolate soup

1 comment:

  1. Oh my word. Is this a dream come true?! I think so. I lovelovelove hazelnuts! Pinning immediately :)


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