We like our chocolate soup with fresh raspberries, but any seasonal fruit or berry that you like can be substituted. Make sure to change the liqueur to suit the fruit. Note: For a thicker soup, add more chocolate. For a thinner soup, more liquid.
1 1/2 cups heavy cream
1 TBS sugar
1/2 pound Zoe’s bittersweet baking chocolate
Small pinch salt
1/4 cup raspberry liqueur (or sweetened fruit juice if you wish to omit the alcohol)
1/2 pint raspberries
2 TBS chopped nuts (hazelnuts or almonds)
1 tablespoon fresh mint, thinly sliced
1 Zoe’s Dark bar, shaved into flakes
½ cup sweetened whipped cream
Place bittersweet chocolate in a bowl large enough to hold the cream. In a small saucepan, bring the cream and sugar to a boil. Remove from heat and pour over the chocolate in the bowl. Let stand 1-2 minutes and then stir with a whisk, until smooth and glossy. Stir in the raspberry liqueur.
Let the ganache cool to room temperature and reserve.
When room temperature, pour the chocolate mixture into 4 shallow bowls. Top with fresh raspberries.
Add desired any/all garnishes: Spoonful of whipped cream, chopped nuts, chopped fresh mint, and chocolate shavings.
Bittersweet Baking Chocolate
Stun your guests with a dessert made using Zoe’s private blend of smooth 58% Bittersweet Baking Chocolate.