Chocolate Soup
PREP TIME: 45 Minutes

Yes, that's what I said. Chocolate soup! This dish was originally created at Le Cirque 2000 in New York City by the talented pastry chef, Jacques Torres. Feel free to enhance this soup with any fresh fruit in season, pound cake or angel food cake. The addition of individual heart-shaped poundcakes in each bowl, make this dish a Valentine's day treat!


  • 6 ounces semi-sweet chocolate or bittersweet chocolate
  • 4 cups half and half
  • 1/2 cup sugar
  • 4 egg yolks, room temperature
  • 1/3 cup creme de cacao
  • 3 tbsps Frangelico
  • 6 individual pound cakes, heart-shaped
  • fresh strawberry slices for garnish
  • 1/2 cup whipping cream, lightly whipped

In a medium saucepan, combine half and half, chocolate and sugar. Place over medium-low heat, stirring frequently, until the chocolate melts and sugar dissolves. While mixture is heating, whip egg yolks in a stainless steel mixing bowl. Whisk in 1 cup of the chocolate mixture. Slowly pour the egg mixture into the chocolate/milk mixture, stirring frequently. Remove from heat and stir in the liqueurs. You may pour the mixture into a container, tightly cover and refrigerate until chilled, at least 2 hours or as long as 5 days. If serving warm, place individual pound cakes in the center of 6 soup bowls. (Note: Heart-shaped cookie cutters are available at your local kitchen supply store.) Ladle an equal amount of chocolate soup into each bowl and garnish with fresh strawberry slices. Top with a dollop of whipped cream. (Note: If you wish to warm the mixture after refrigeration, simply place the chocolate soup in a bowl over a pot of simmering water while whisking constantly to desired temperature.) This soup is also excellent with caramelized bananas.


  • 4 large bananas, peeled and diced
  • 1/4 cup dark rum
  • 1/2 cup sugar
  • 1 tbsp unsalted butter

In a medium-sized mixing bowl place bananas and rum. Toss to coat well. Set aside at room temperature for about 20 minutes. Place sugar in a heavy-bottom cast iron skillet over medium-high heat. Allow to melt until sugar is golden brown. Do not burn. Remove from heat and immediately add butter, stirring until smooth. Add bananas and rum and return to medium-high heat. Take caution as rum may ignite when added to the skillet. Continue to cook until almost all of the liquid has evaporated and the bananas are soft, but not mushy. Remove from heat and pour onto a plate. Cover with plastic wrap and let cool about 20 minutes. Garnish each soup bowl with an equal portion of bananas and serve.

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