July 7, 2012
While in Denver on business several years ago, I was treated to a meal at the historic Brown Palace Hotel. The highlight was one of their famous desserts, Chocolate Soup. Thicker than hot chocolate, thinner than chocolate mousse, this was heaven in a bowl. It had a slight hint of citrus so of course I had to ask the chef the ingredients; Heavy cream, four kinds of chocolate and a splash of orange liqueur. In the recipe below I substitute orange juice and after several versions, the one below is a near match and serves 6. Enjoy!
1. The ratio of chocolate bars does not have to be exact. You can even substitute your favorite flavors or go heavier on one kind over another. For the white chocolate, I like to use Hershey's Cookies and Cream bars as the tiny cookie pieces remain in the soup to give it a nice crunch.
2. You can accompany the dessert with any fresh fruit but strawberries pair nicely. Whipped cream with chocolate shavings work well too.
3.5 oz Dark Chocolate Bar
3.5 oz Orange Chocolate Bar
3.5 oz White Chocolate Bar
3.5 oz Milk Chocolate Bar
2 cups Heavy Cream
½ cup Orange Juice
1. Break up chocolate bars and place in a bowl.
2. Scald heavy cream over medium heat.
3. Remove from heat and add chocolate pieces, stirring until well combined.
4. Slowly add orange juice.
5. Serve immediately or chill in individual serving bowls overnight.