Christopher Tan’s Chocolate Soup has been around awhile. But Valentine’s Day is about one month away so its a good time to be reminded of this interesting way to serve chocolate.
Chocolate and almond are confection perfection, a classic combination at the center of many candy bars and desserts. The nutty, bitter, roasted flavors that both ingredients share make them a good match.
And salt does to chocolate what Rogers did for Astaire.
You can play around with the amount of sugar depending on how sweet you want the dish. I prefer to kick up the chocolate and back off the sugar a bit to let the slight bitterness of both main ingredients shine.
Serve it as a warm dessert, serve it over ice cream, drizzle a little Gran Marnier over the top, or add some chili powder for an extra flavor kick.
This recipe is based on Niki Segnit’s recipe from The Flavor Thesaurus.
Recipe below the fold.
Serves 4 (small servings)
1. Melt 1 tbsp unsalted butter in a skillet over a medium-low heat, add 1½ oz sliced almonds and slowly sauté for 5 minutes, until golden brown. Be very careful not to burn the almonds. Reserve.
2. Whisk 1 cup water, 3 oz. whipping cream, a scant 1 oz. sugar and 1¼ oz sifted cocoa powder (preferably Dutch Process) in a saucepan over a medium-low heat until the sugar dissolves. Simmer at low heat for 2–3 minutes.
3. Add 4 oz. chopped dark chocolate (60% or higher cocoa solids). Stir until smooth.
4. Serve in small bowls, topped with reserved almonds. Sprinkle with a good salt or fleur de sel to taste. Serve immediately.