Johnny Iuzzini's Chocolate Soup

Name: Johnny Iuzzini's Chocolate Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 150 grams ounces bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped; 7 grams cup Cocoa Puffs; 118 milliliters Devon cream (available at gourmet markets and specialty stores); 7 grams teaspoons juniper berries, crushed in a mortar or coarsely ground in a spice grinder; 158 milliliters heavy cream; 118 milliliters milk, plus additional if needed; 250 grams ounces milk chocolate (preferably Valrhona Jivara 40% cacao), chopped

One portion of this dish contains approximately 4g of protein, 31g of fat, and a total of 402 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. If you have heavy cream, coarsely ground in a spice grinder, devon cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler.

Ingredients you will need

Chocolate

Equipment you will use

Double Boiler

Microwave

Bowl

Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.

Ingredients you will need

Cocoa Puffs Cereal

Chocolate

Roll

Equipment you will use

Baking Sheet

Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.

Ingredients you will need

Juniper Berries

Chocolate

Milk

Equipment you will use

Sauce Pan

Bowl

Bring the milk back to a boil, then strain into a measuring cup.

Ingredients you will need

Milk

Equipment you will use

Measuring Cup

Add some of the remaining 3 cups milk, if needed, to make 1 cup.

Ingredients you will need

Milk

Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.

Ingredients you will need

Chocolate

Emulsions

Milk

Equipment you will use

Whisk

Pour in the rest of the cold milk, and froth the soup with an immersion blender.

Ingredients you will need

Milk

Soup

Equipment you will use

Immersion Blender

Transfer to a pitcher and refrigerate until you're ready to serve.

Whisk the heavy cream and Devon cream together in a bowl until thick.

Ingredients you will need

Cream

Equipment you will use

Whisk

Bowl

Whisk in the milk, then froth with an immersion blender (add additional milk if you need to).

Ingredients you will need

Milk

Equipment you will use

Immersion Blender

Whisk

Transfer to a pitcher and refrigerate until you're ready to serve.

Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.

Ingredients you will need

Chocolate

Milk

Soup

Equipment you will use

Immersion Blender

Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.

Ingredients you will need

Cocoa Puffs Cereal

Coffee

Soup

Taste

Book, using the USDA Nutrition Database

This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.

Ingredients you will need

Potato