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Hazelnut-Chocolate Soup

Amount     Measure      Ingredient  (Preparation Method)
4 cups half and half
6 ounces semi-sweet OR bittersweet chocolate
1/2 cup sugar
4 egg yolks
1/3 cup crème 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 the heat and stir in the hazelnut liquor. 

To serve hot, ladle into warmed bowls, add a dollop ( technically, that's just a lump, or a blob.........really! Smiley) of whipped cream, sprinkle with the hazelnuts, and serve immediately.

 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.

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!