Terrence Crandall, executive chef at the Peninsula Chicago hotel, serves this rich dessert soup on the hotel's famous chocolate buffet.
For a dinner party, serve the soup in small shot glasses or cordial glasses and top with whipped cream and berries.
Perfect for entertaining, this recipe makes enough for a large buffet party. Crandall recommends 64 percent dark chocolate, but any high-quality semisweet chocolate will work.
Chocolate Soup 'Shots'
Preparation time: 10 minutes
Cooking time: 8 minutes
Chilling time: 2 hours
Yield: 30 servings
2 containers ( 1/2 pint each) whipping cream
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1/3 cup plus 1 tablespoon sugar
4 cinnamon sticks
1 pound semi-sweet chocolate, coarsely chopped
5 cups milk
1/2 cup chocolate liqueur
Heat the cream, sugar and cinnamon in a heavy-bottomed saucepan to a low simmer over medium heat; cook 5 minutes.
Place the chocolate in a large bowl; pour the hot cream mixture over chocolate. Whisk until chocolate is melted; whisk in the milk. Whisk in the liqueur.
Cover; refrigerate until chilled, at least 2 hours. Serve in chilled glasses.
Per serving: 171 calories (55 percent from fat), 11 g fat (7 g saturated), 25 mg cholesterol, 16 g carbohydrates, 4 g protein, 27 mg sodium, 1 g fiber.