Chicago Trib recipe, 10-4-2006
Chocolate soup "shots"
Terrence Crandall, exec chef at The Peninsula Chicago hotel, srves this reich dessert soup on the hotel's famous chocolate buffet. Serve the soup in small shot glasses or cordial glasses and topped with whipped cream and berries. Perfect for entertaining, this recipes 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
Yield: 30 servings
Ingredients:
2 containers (1/2 pint each) whipping cream
1/3 cup plus 1 Tbl. sugar
4 cinnamon sticks
1 pound semi-sweet chocolate, coarsely chopped
5 cups milk
1/2 cup chocolate liquer
Peparation:
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 liquer. Cover; refrigerate until chilled, at least 2 hours. Serve in chilled glasses.
Nutrition info per serving:
171 calories, 55% of calories from fat, 1 g fat, 7 g saturated fat, 25 mg cholesterol, 16 g carbs, 4 g protein, 27 mg sodium, 1 g fiber
Quote by @%username% on %date%
%body%