|
Chocolate Soup
Although his recipe is listed as a soup it is really a dessert, and should be served chilled and in a 4 o z serving only because it is very rich.
Serves 4
3 cups strong coffee
1 cinnamon stick
1 cup sugar
2 tablespoons cornstarch dissolved in 2 oz dark rum
Bring first three ingredients to a simmer-thicken slightly by whisking in cornstarch and rum. Bring to a boil and simmer
8 oz bittersweet chocolate
2 oz butter
Melt chocolate and butter in a metal bowl placed over the simmering coffee/sugar/rum "broth".
When melted, remove both the coffee and chocolate from heat and combine.
Whisk in 1 cup heavy cream. Chill. If too thick adjust with cream or milk.
Serve in shallow bowls garnished with biscotti and cinnamon/nutmeg/ clove scented whipped cream.
|
|
|
|
|
|
|
|
|
|
|
