Soup Week: Chocolate Soup with Hazelnut Cream - WCAX.COM Local Vermont News, Weather and Sports-

Soup Week: Chocolate Soup with Hazelnut Cream

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SOUTH BURLINGTON, Vt. -

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

Soup:

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

Hazelnut Cream:

1 Cup Heavy Cream

1/4 Cup Superfine Sugar

2 Tbsp Frangelico Liquor

1 Tbsp Nutella

Hazelnuts, toasted, skinned, and coarsely chopped

Directions:

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. 

Servings: 8

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