*  Exported from  MasterCook  *
 
                          Hazelnut-Chocolate Soup
 
 Recipe By     : James McNair’s Soups (c) 1990 SF: Chronicle
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup                             Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          half-and-half
    6      ounces        semi-sweet chocolate -- or
                         bittersweet chocolate
      1/2  cup           sugar
    4                    egg yolks -- at room temperature
      1/3  cup           creme de cacao
    3      tablespoons   Frangelico
                         (hazelnut liqueur)
      1/2  cup           whipping cream -- lightly whipped
      1/2  cup           chopped hazelnuts -- toasted
 
 In a saucepan, combine half-and-half, chocolate, and sugar and place over
 medium-low heat, stirring frequently, until the chocolate melts.
 
 Beat the egg yolks in a small bowl, then whisk in about 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.
 
 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.
 
 [mc-recipe-=patH 01 Oct 96]
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Serve this unexpected treat as a brunch opener or a dessert soup. For
 an even more opulent presentation, float a heart-shaped sugar cookie on top of
 each serving.--JMcN Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3677

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