Chocolate-Hazelnut Soup


4 cups light cream
6 ounces sweet chocolate
1/3 cup sugar
4 egg yolks
1/3 cup creme de cacao
3 tablespoons Frangelico liqueur
1/2 cup heavy cream, whipped, for topping
1/2 cup flaked, toasted hazelnuts, for topping


Combine cream, chocolate, and sugar in saucepan over medium heat, stirring until chocolate melts. Thoroughly beat egg yolks. Stir in ½ cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Remove from heat and stir in liqueurs. Serve hot or cold, garnished with whipped cream and nuts.

Cooking & Recipes




S.D. Milholland, Lindbergh, Alberta, CanadaSpecial thanks to

Preparation Method

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