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Spiced Chocolate Soup with Caramel Whipped Cream

Daniel Boulud, Daniel's Dish: Entertaining at Home with a Four Star Chef - February 14th, 2014

Makes 4 servings

  • 8 Tbsps. granulated sugar
  • 1 Tbsp. unsalted butter
  • kosher salt
  • 1 1/2 cups heavy cream
  • 7 oz. semisweet or bittersweet chocolate, finely chopped
  • 2 1/2 cups whole milk
  • 1 Tbsp. Sichuan peppercorns, crushed
  1. Warm a small saucepan over medium-low heat; add 5 Tbsps. sugar to the pan, a little at a time, adding more as the sugar melts; when caramel has turned a deep golden brown, add butter, a pinch of salt and 1 cup heavy cream; bring to a boil, stirring to dissolve the caramel; remove from heat; reserve in refrigerator for at least 6 hours.

  2. Put cooled caramel cream into the bowl of a mixer fitted with the whisk attachment; whip until medium peaks form; reserve in refrigerator.

  3. Place the chocolate in a medium bowl; bring milk, remaining 1/2 cup heavy cream, and remaining 3 Tbsps. sugar to a boil in a medium saucepan; add peppercorns; remove from heat; cover to infuse for 15 minutes; strain liquid through a fine-mesh sieve into a saucepan; bring to a boil; pour over the chocolate; stir until the chocolate has melted and the mixture is smooth; strain through a fine-mesh sieve into a bowl.

  4. To serve: ladle soup into warm soup bowls; top with a dollop of the caramel whipped cream.