Chocolate Soup

Chocolate Soup

Its been a little while since I last posted. I had the most wonderful trip to Croatia. I loved their pork sausages there. They were absolutely delicious. The seafood was also very fresh and delicious. I would say that most of the restaurants did have very similar menus. However, on the island of Hvar we came across an amazing pastry shop. We had a lovely conversation with the hostess and she told us about a restaurant that was owned by the pasty chef. It was Moscado. We did go there and the food was simply amazing. Everything they had was simply delicious. I think that was our best meal. I would be doing Croatia an injustice if I did not speak volumes about their ice-cream and gelato. Most of the cities we went to had locally made ice-cream and it was simply delicious. More than one serving was had after every meal and sometimes in between as well.

This recipe that I am posting is a take off from the Chocolate soup I ate at a restaurant here called Sotto Sotto. It is an italian restaurant and the food is really good. I got the chocolate soup and this is the version I came up with. It is really very decadent. The whipped cream cuts into the sweetness of the chocolate. The alcohol is totally optional but since I normally add a good spoonful to every dessert I made it went in for good measure. You can vary the amounts of chocolate if you want a sweeter rather than a more darker variety of soup. Sotto Sotto actually had croutons on it that went really well. I just topped mine with raspberries that were thawed.

Recipe

Ingredients

For the Soup

• 1 1/2 cups heavy cream
  1/2 cup milk (full fat)
  12 oz ghiradelli semi-sweet chocolate
  5oz ghiradelli bittersweet chocolate
  1 tablespoon sugar
  1 teaspoon vanilla extract
  2.5 tablespoons cognac (optional)

For the whipped Cream

• 1 1/2  cups heavy whipping cream
• 1 tablespoon granulated sugar
• raspberries

Method

Heat cream and milk with the sugar until scalding. Pour in the chocolate and stir until melted. Add the vanilla extract and take it off the heat. Let it cool down and then add the alcohol (if using).

Whip the cream until it starts to thicken. Add the sugar and keep whipping until thick.

To serve, pour in the warm  soup into a cup, put a dollop of cream and top with raspberries.

The remaining soup can be stored in the refrigerator. Heat in the microwave and serve warm.