Chocolate soup: rich and sweet

Try This At Home

May 21, 2006|By [CHICAGO TRIBUNE ]

Terrence Crandall, executive chef at The Peninsula Chicago hotel, serves this rich dessert soup on the hotel's famous chocolate buffet.

For a dinner party, serve the soup in small shot glasses or cordial glasses and topped with whipped cream and berries.

Perfect for entertaining, this recipe makes enough for a large buffet party. Crandall recommends 64 percent dark chocolate, but any high-quality semisweet chocolate will work.

Preparation time: 10 minutes

Cooking time: 8 minutes

Chilling time: 2 hours

CHOCOLATE SOUP 'SHOTS'

MAKES 30 SERVINGS

2 containers (1 / 2 pint each) whipping cream

1 / 3 cup plus 1 tablespoon sugar

4 cinnamon sticks

1 pound semi-sweet chocolate, coarsely chopped

5 cups milk

1 / 2 cup chocolate liqueur

Heat the cream, sugar and cinnamon in a heavy-bottomed saucepan to a low simmer over medium heat; cook 5 minutes. Place the chocolate in a large bowl; pour the hot cream mixture over chocolate. Whisk until chocolate is melted; whisk in the milk. Whisk in the liqueur. Cover; refrigerate until chilled, at least 2 hours. Serve in chilled glasses.

Per serving: 171 calories, 11 grams fat, 7 grams saturated fat, 25 milligrams cholesterol, 16 grams carbohydrates, 4 grams protein, 27 milligrams sodium, 1 gram fiber

Analysis provided by the Chicago Tribune.

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