Let’s not be narrow-minded : a soup does not have to be eaten at the beginning of your meal, nor does it have to be a topic of quarrel between a mum and her children. Here is the glorious proof : when “Eat your soup !” is no longer a threat and does not need to be repeated twice.
Ingredients for 6 people
- 25cl spring water
- 50g sugar
- 25g powder cocoa
- 14g gelatine
- 20cl liquid cream
- 45cl whole milk
- 400g bitter chocolate
- 100g butter at room temperature
- 100g sugar
- 100g hazelnut powder
- 100g T55 flour
- 100g chopped nuts
- Chocolate water : Bring the water and 50g sugar to the boil. Remove from the heat and add the cocoa and gelatin. Pour in a dish to get about 1.5cm thickness. Set aside in the fridge to set, then dice in large cubes.
- Chocolate soupe : Bring the cream and half the milk to the boil. Add the chocolate and whisk it in to get a smooth mix. Then add the remaining half of milk. Set aside to cool.
- Nut Crumble : Heat the stove to 160 C (320F). With the top of your fingers mix the butter, sugar, flour, hazelnut powder and nuts to get crumbs. Spread out on a silicon sheet and bake for about 15 minutes. Let it cool
- Place the dice of chocolate water in a bowl, pour chocolate soup on top and sprinkle with the nut crumble.
I have found the soup to taste better the next day. So it’s clearly a dish you can prepare in advance.
- I guess that makes me unfit to join the chocolate die hard club but I always like a fruity touch. So next time around I will serve with peeled oranges quarter as I like the orange associated with chocolate.
- Also the original version is very chocolaty so I added 2 tablespoons of condensed milk at round 2 for a sweeter twist and it was perfectly to my taste.
Recipe comes from La Cuisine des 5 saisons ( The Five Season Kitchen ) from Pierre Gagnaire