An egg-enriched cocoa inspired by Iris Ihde Frey's "Crumpets and Scones," chocolate soup is properly served in a cup on a saucer with a soup spoon with animal crackers on the side. Animals that swim, such as hippotami, may be dunked in the soup.
3/4 cup half-and-half
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons cocoa
- 1 egg yolk
Heat half-and-half. Pour into cup, leaving about 1/4 cup in pan. Add sugar, vanilla and cocoa to half-and-half in pan and mix to syrup. Add egg yolk and stir over low to medium heat. Gradually stir in preheated half-and-half. Stir until blended and thick. Pour back into cup. Serves 1.
Recipe from "Square Meals" by Jane and Michael Stern
Sunday, February 09, 2003
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