DEATH BY CHOCOLATE SOUP
PART I - CHOCOLATE CREAM
4 Ounces Bittersweet Chocolate
1 Cup Heavy Cream
2 Ounces Unsalted Butter
1) Chop the chocolate into small pieces and place in a bowl.
2) Place heavy cream and butter in a saucepot and bring to a boil.
3) Pour the hot cream over the chocolate and whisk until smooth.
4) Portion into soup cups or crocks ? full and freeze.
PART II - HONEY ALMOND CREAM
1½ Cups Heavy Cream
3 Tablespoons Honey
¾ Cup Toasted Chopped Almonds
1) Whip heavy cream and honey to a firm peak.
2) Fold in the nuts.
3) Use a spoon or small scoop to portion onto a pan and freeze.
PART III - BITTERSWEET CHOCOLATE TOPPING
8 Ounces Bittersweet Chocolate
6 Ounces Unsalted Butter
6 Eggs
3 Tablespoons Grand Marnier
1 Pinch of Sea Salt
2 Tablespoons All Purpose Flour
1½ Cups Sugar
1) Melt the chocolate and butter over a double boiler or in the microwave.
2) Whisk the eggs, Grand Marnier and sea salt together.
3) Mix the flour and sugar together then add to the egg mixture.
4) Add the melted chocolate butter mixture.
5) Pull frozen crocks of ganache from the freezer and add 2 or 3 scoops of honey almond cream.
6) Fill a pastry bag with the Bittersweet Chocolate Topping and fill the soup cups.
7) Bake @ 350 F for 20 - 25 minutes until a thin crust forms on top and serve warm.
Courtesy: Pastry Chef John Logan, Four Winds Hartford