Chocolate soup

Chocolate soup
Chocolate soup could be just the gluten free recipe you've been looking for. One serving contains 497 calories, 5g of protein, and 37g of fat. This recipe serves 4. Autumn will be even more special with this recipe. A mixture of double cream, brandy, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

1
Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.
Ingredients you will need
ChocolateChocolate
CoffeeCoffee
CreamCream
Equipment you will use
Sauce PanSauce Pan
KnifeKnife
2
Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using).
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ChocolateChocolate
BrandyBrandy
CoffeeCoffee
CreamCream
3
To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.
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Vanilla Ice CreamVanilla Ice Cream
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Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Chocolate Soup. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyEasy
Ready In10 m.
Servings4
Health Score4
OccasionsFallWinter
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