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Cold Mocha Soup

August 08, 2009

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Ingredients



Serves 4



  • 2 cups sweet cream
  • 16 ounces fine bittersweet chocolate
  • 1 tablespoon instant coffee dissolved in 2 tablespoons boiling water
  • 1 tablespoon brandy

Preparation



  1. Bring the cream to a boil in a small saucepan over low heat.
  2. Place the chocolate in a bowl and pour in the boiling cream. Whisk well until smooth and blended.
  3. Add the coffee and brandy and mix well.
  4. Refrigerate for one hour.
  5. Pour the soup into individual serving bowls and serve immediately.


Avner Laskin artisan chef

Laskin, trained at the renowned Cordon Bleu school in Paris, is an artisan baker & artisan chef with 22 years of experience in the food industry.



Click on the book's cover to see it on Amazon.

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