Chocolate Soup
Instructions:
- 2 cups whipping cream
- 2 cups skim milk
- 10 1/2 oz. 70% dark chocolate, chopped
- 2 oz. brandy
- 2 oz. Kahlúa
- 2 oz. crème de cacao
- 1 pound cake, store bought
- 1 oz. white chocolate shavings
- 1/4 cup whipping cream, whipped
- In a double boiler, or metal bowl that fi ts over a pot of boiling water, place cream and milk; add dark chocolate. Stir until chocolate melts into a smooth mixture.
- Add the liqueurs and cook until mixture begins to boil. Remove from heat and portion into individual serving bowls.
- Refrigerate for a minimum of 2 hours.
- To garnish, cut pound cake into croutons and toast in the oven.
- Top the soup with croutons, white chocolate shavings, and a dollop of whipped cream.