Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Chocolate
Chocolate Soup with Raspberry and Hazelnut Salad
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 823
- Total Fat
- 62 g
- Saturated Fat
- 37 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 6 g
- Sugar
- 50 g
- Protein
- 6 g
- Cholesterol
- 151 mg
- Sodium
- 74 mg
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 823
- Total Fat
- 62 g
- Saturated Fat
- 37 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 6 g
- Sugar
- 50 g
- Protein
- 6 g
- Cholesterol
- 151 mg
- Sodium
- 74 mg
Ingredients
Ganache for the soup:
Raspberry Salad:
Directions
- For the ganache: In a small saucepan bring the cream, butter, and sugar to a boil. Remove from the heat and stir in the chopped chocolate so that it melts completely. Stir in the raspberry liqueur. Let the ganache cool to room temperature and reserve.
- For the salad: Gently combine the raspberries, hazelnuts, mint, small pinch of salt and raspberry liqueur.
- In a wide, shallow soup bowl pour about 3 ounces of the room temperature ganache to fill a shallow pool in the bottom of the bowl, about 1/8-inch deep. Place a nice spoonful of the raspberry/hazelnut salad in the center and garnish with a small spoonful of whipped cream and shaved bittersweet chocolate. Top with chopped hazelnuts as well.
