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 the heat and stir in the hazelnut liquer.
To serve hot, ladle into
warmed bowls, add a dollop ( technically, that's just a lump, or
of whipped cream, sprinkle with the hazelnuts, and serve
Alternatively, pour into 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 refrigerator
about 20 minutes before serving. Ladle into chilled bowls and
garnish as for hot soup.
Serves 6 as a brunch soup
course or dessert.
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!