Yield Serves 8 on its own or 16 as part of a “fourplay” Number Of Ingredients 11 Steps:
For the Cocoa Puffs: Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. 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. For the Chocolate Soup (makes about 4 1/2 cups): 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. Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion. Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you’re ready to serve. For the Devon Foam: Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you’re ready to serve. 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. 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.
Time 10m Number Of Ingredients 5 Steps:
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. 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). To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.
Time 20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a small bowl, stir 1/2 cup milk and the flour until smooth. In a saucepan bring 4 1/2 cups milk to a simmer over medium heat. Place chocolate in a small bowl, and ladle 1 cup of the simmering milk over the chocolate and whisk to dissolve it. Stir the dissolved chocolate into the simmering milk. Slowly add the flour mixture to milk in the saucepan, then stir in sugar, butter, and cinnamon, and return to the simmer. Cook, stirring until thick and smooth - about 5 minutes. Remove from heat, and let rest about a minute. Ladle soup into warm bowls, and pass the brioche, panettone, or cookies for dunking into the soup.
Yield 3 to 4 servings Number Of Ingredients 5 Steps:
Bring the milk, cream, vanilla and cocoa to a boil. Mix in the chocolate chips and serve.
Yield 4 Number Of Ingredients 8 Steps:
Combine sugar, flour and cocoa. Put under broiler to brown, stirring frequently. Remove from heat. Add a little milk until creamy. Cool. Heat the remainder of the milk to boiling. Gradually stir in cocoa mixture, bring to a boil. Add vanilla and salt to taste. Cube the bread, and fry golden brown in the butter or margarine. Serve with the hot soup.
Yield makes 6 servings Number Of Ingredients 7 Steps:
Stir 1/2 cup of the milk and the flour together in a small bowl until smooth. Bring the remaining 4 1/2 cups milk just to the simmer in a medium saucepan over medium heat. Ladle 1 cup of the simmering milk over the chocolate in a heatproof bowl, let sit a minute, then whisk to dissolve the chocolate. Stir the chocolate mixture into the simmering milk. Strain the flour mixture into the saucepan, then stir in the sugar, butter, and cinnamon. Return to a simmer and cook, stirring, until thickened and smooth, about 5 minutes. Remove from the heat and let stand a minute or two. Ladle the soup into warm bowls. Pass the brioche, panettone, or cookies for dunking separately.
Number Of Ingredients 7 Steps:
Place a small saucepan over medium-low heat. Sprinkle 5 tablespoons of sugar into the pan, a little at a time; adding more as the sugar melts. When the sugar has melted and turned a deep golden brown, carefully add the butter, salt, and 1 cup of the heavy cream. Increase the heat to medium-high, and bring to a boil, stirring to dissolve. Remove from heat and let cool. Transfer to a bowl, refrigerate, covered, at least 6 hours or preferably overnight. Transfer the chilled cream mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk until medium peaks form. Remove bowl from mixer, and refrigerate. Place chocolate in a medium heatproof bowl. Bring the milk and the remaining 3 tablespoons of sugar to a boil in a medium saucepan. Add the crushed peppercorns, and remove from heat. Cover, and let stand at room temperature for 5 minutes to infuse. Strain the milk mixture through a fine sieve into a small saucepan, and bring to a boil. Pour over the chocolate, and stir until the chocolate has melted and the mixture is smooth. Strain through a fine sieve into a medium bowl. Ladle the soup into 4 warm bowls. Serve topped with a dollop of the caramel whipped cream.
Time 3h Yield 4 serving(s) Number Of Ingredients 8 Steps:
Prepare the caramelized bananas:. Place the diced bananas in a medium-sized mixing bowl with the rum and toss to coat. Set aside to let macerate at room temperature while you prepare the caramel. Heat a heavy-bottomed frying pan over medium-high heat. If it starts to smoke, it is too hot and you need to run it under cool water, dry it, and start again. When it is warm sprinkle the sugar into the pan. Try to keep the sugar in an even layer to allow it all to caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden brown. Chef Torres usually adds a tablespoon of butter at this stage because it makes the caramel smoother. Add the bananas and rum and spread evenly in the pan. When cooking with alcohol, there is always the chance of it catching on fire, so be very careful when adding the rum. Continue to cook until almost all of the liquid has evaporated and the bananas are soft but not mushy; they should still hold their shape. Remove from the heat and pour the caramelized bananas onto a plate. Cover with plastic wrap and let cool for about 20 minutes. Covering the hot bananas with plastic wrap keeps the caramel from drying as it cools. Prepare the Chocolate Soup:. Pour the milk into a 2 quart heavy -bottomed saucepan and bring to a boil over medium-high heat. Add the chopped chocolate and stir until well combined and the chocolate has melted. Bring the mixture to a boil again, stirring occasionally. Remove the pan from the heat and set aside while you prepare the soup bowls (You can use any oven-safe bowls). Place one large spoonful of the caramelized bananas in the bottom of each soup bowl. The bananas will give texture to the soup, so be generous. Cover the bananas with the hot soup, filling each bowl three-quarters full. Set the soup bowls on a baking sheet and place in the refrigerator until chilled, about 2 hours. The soup will set and thicken, allowing it to support the meringue; chill it well before topping it. To Finish the Soup:Chef Torres likes to top the warm soup with meringue to add another layer of texture and enhance the visual appeal; You can skip this step if you prefer. Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the powered sugar 1 tablespoon at a time and whipping the whites to stiff but not dry peaks. Place the meringue in a large pastry bag fitted with a 3/4-inch star tip. Remove the soup from the refrigerator and pipe the meringue onto the tops in a decorative pattern. Place the soup bowls in a deep roasting pan or baking dish and fill it with warm water to come one third of the way up the side of the bowls. Let stand for about 30 minutes to warm the soup. If you do this before you serve dinner, the soup should be ready to be browned by the time you have finished eating. Preheat the oven to 450°F (232°C). Remove the soup bowls from the warm water bath and place them on a baking sheet. Place in the oven just until the meringue begins to brown, 3 to 5 minutes. The soup should not get hot. Remove from the oven and serve immediately. Notes*. When you cut chocolate, start at one corner and always cut it on an angle. Don’t try to cut big pieces, because it is too difficult. If you cut on an angle, it will be easier and safer. This way, you do not have to cut so much surface at one time. Congrats - you made it - now ENJOY! :).
