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Zuppa di Cioccolato (Chocolate Soup) - from Sotto Sotto
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From the menu of . . . Sotto Sotto
313 N. Highland Ave., Atlanta
404-523-6678
Q: Please see if you can coax the chocolate soup dessert recipe out of the chef at Sotto Sotto. It's really great, with little bits of crunchy things in it.
-- Lea Nixon, Atlanta
A: If all you think of is minestrone when you think of Italian soup . . . think again. Zuppa di Cioccolato is a rich chocolate soup served as a dessert. Sotto Sotto chef Christian Watson says this heavenly confection is a combination of fine semi-sweet chocolate (the brand he uses is Callebaut, which can be difficult to find locally), hazelnut whipped cream topping, dry roasted hazelnuts and sugared croutons.
Hands on time: 20 minutes Total time: 30 minutes Serves: 10
Ingredients:
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For the chocolate base:
1 1/2 quarts (6 cups) heavy cream (36 to 40 percent milkfat)
1/2 cup granulated sugar
1 1/4 pounds best-quality semi-sweet chocolate chips
6 tablespoons rum (Virgin Island Rum, a sweet rum, is suggested)
For the baguettes:
10 slices French baguette
Granulated sugar for sprinkling
For the hazelnut cream:
3/4 cup heavy cream
1/4 teaspoon hazelnut praline paste (see note)
For the garnishes:
1 cup whole roasted hazelnuts
Unsweetened cocoa powder
Instructions:
In a medium, heavy Dutch oven, combine the cream and sugar over medium-high heat. Bring to a gentle boil, reduce heat to low and gradually add the chocolate chips, whisking constantly until smooth. Stir in the rum, and whisk again. (The soup base may be adjusted to your desired consistency with additional cream or chocolate.)
Sprinkle the baguette slices with granulated sugar and place in the oven to toast until just caramelized.
In the large bowl of an electric mixer, beat the 3/4 cup cream to soft peaks with the hazelnut paste.
To serve: Place a crouton in the bottom of a shallow soup bowl; pour about 3/4 cup of the soup base over it, sprinkle with roasted hazelnuts, and top with a dollop of the whipped cream. Dust with cocoa powder, and serve at once.
NOTE: Hazelnut paste is difficult to find. Watson suggests substituting Nutella, for a slightly different flavor. Our tester reports it is fine to omit the paste.
Sprinkle the baguette slices with granulated sugar and place in the oven to toast until just caramelized.
In the large bowl of an electric mixer, beat the 3/4 cup cream to soft peaks with the hazelnut paste.
To serve: Place a crouton in the bottom of a shallow soup bowl; pour about 3/4 cup of the soup base over it, sprinkle with roasted hazelnuts, and top with a dollop of the whipped cream. Dust with cocoa powder, and serve at once.
NOTE: Hazelnut paste is difficult to find. Watson suggests substituting Nutella, for a slightly different flavor. Our tester reports it is fine to omit the paste.
Nutrition:
Per serving: 939 calories, 10 grams protein, 86 grams fat (percent calories from fat, 82), 49 grams carbohydrates, 208 milligrams cholesterol, 135 milligrams sodium, 3 grams fiber.
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