Return to Content

Chocolate-Hazelnut Soup

Yankee Plus Dec 2015


Chocolate-Hazelnut Soup
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 cups light cream
  • 6 ounces sweet chocolate
  • 1/3 cup sugar
  • 4 egg yolks
  • 1/3 cup creme de cacao
  • 3 tablespoons Frangelico liqueur
  • 1/2 cup heavy cream, whipped, for topping
  • 1/2 cup flaked, toasted hazelnuts, for topping


Combine cream, chocolate, and sugar in saucepan over medium heat, stirring until chocolate melts. Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Remove from heat and stir in liqueurs. Serve hot or cold, garnished with whipped cream and nuts.

Additional Notes:

For nonalcoholic version, substitute:

1/2 cup Nutella (chocolate-hazelnut spread) for the liqueurs.

Add the Nutella with the cream, chocolate, and sugar, and heat slowly until the chocolate and Nutella have melted.

Updated Monday, March 24th, 2003

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Chocolate-Hazelnut Soup

  1. Anonymous February 7, 2005 at 1:40 pm #

    Actually makes a good sipping drink.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111