Chocolate Soup with Raspberry and Hazelnut Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 823
- Total Fat
- 62
- Saturated Fat
- 37
- Carbohydrates
- 60
- Dietary Fiber
- 6
- Sugar
- 50
- Protein
- 6
- Cholesterol
- 151
- Sodium
- 74
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
Ganache for the soup:
1 1/2 cups heavy cream
1 tablespoon butter
1 tablespoon sugar
1/2 pound bittersweet chocolate, chopped
1/4 cup raspberry liqueur (recommended: Framboise)
Raspberry Salad:
1/2 pint raspberries
2 tablespoon hazelnuts, roughly chopped
1 tablespoon fresh mint, thinly sliced
Small pinch salt
2 tablespoons raspberry liqueur (recommended: Framboise)
4 ounces (1/2 cup) sweetened whipped cream, for garnish
Small piece bittersweet chocolate to shave, for garnish
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.