Chocolate Soup With Raspberry And Hazelnut Salad Recipes

CHOCOLATE SOUP

Steps:

• In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
• Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
• Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.

CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
• Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
• Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.

RASPBERRY AND COCONUT CREAM-CHOCOLATE HAZELNUT S'MORES

Steps:

• For the chocolate-hazelnut spread: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place hazelnuts on the baking sheet and roast for 10 to 15 minutes, or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins. Discard skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form a butter.
• In a small saucepan over low heat, melt the chocolate chips and coconut oil. Transfer to the food processor, add the salt, and pulse to combine. (If the spread isn't sweet enough for your taste, try adding 1 tablespoon of agave nectar.) Let cool about 5 minutes in the refrigerator while you prep the other ingredients.
• For the s'mores: Assemble s'mores by layering approximately 1/2 tablespoon chocolate-hazelnut spread, 4 raspberries and 1 tablespoon whipped coconut cream between 2 graham cracker squares. (You will have chocolate-hazelnut spread leftover.)

CHOCOLATE SOUP

Steps:

• Bring the milk, cream, vanilla and cocoa to a boil. Mix in the chocolate chips and serve.