John Lumbra from The Store in Waitsfield teaches us how to make a chocolate soup just in time for Valentine's Day.
Chocolate Soup with Hazelnut Cream
2 Cups Heavy Cream
2 Cups Half and Half Cream
14 Ounces Sweetened Condensed Milk
1 tsp Vanilla Bean Paste
12 Ounces Bittersweet Chocolate, chopped
1/2 Cup Frangelico Liquor
1 Tbsp Cornstarch
1 Cup Heavy Cream
1/4 Cup Superfine Sugar
2 Tbsp Frangelico Liquor
1 Tbsp Nutella
Hazelnuts, toasted, skinned, and coarsely chopped
1 In a medium saucepan over medium heat, stir together the creams, sweetened condensed milk and vanilla. Bring the mixture almost to a boil, stirring constantly. Add the chocolate and whisk until the chocolate is melted and smooth. Combine the liquor and cornstarch to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth.
2 In the bowl of a stand mixer, beat the cream, sugar and Nutella to a soft peak, add the liquor and combine. Pour the soup into bowls and top with a dollop of the hazelnut cream. Sprinkle with the hazelnuts.
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