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December 17, 2018
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Chocolate Soup

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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