|
Zuppa al Cioccolato, or chocolate soup, was
created by Riccardo Ullio, Chef and Owner of Atlanta’s Sotto
Sotto and Fritti restaurants. Despite its
 humble
name, it is widely considered one of the best desserts in the
city. It is a simple, yet rich, chocolate experience.
“One of my earliest memories of childhood
was going to get a cioccolata in tazza, or chocolate in a
cup, during cold winter days,” says Ullio, a native of Milan,
Italy. “It was a thick, rich cup of hot chocolate with whipped
cream on top. When we opened Sotto Sotto, I wanted to put this
cioccolata in tazza on the dessert menu. Claudio, an Italian
pastry chef working for me at the time, suggested we add sweet
croutons and turn it into chocolate soup. I then modified it one
more time, adding hazelnuts and making a hazelnut flavored
whipped cream, and thus the chocolate soup was born. I feel
chocolate should be used in its purest form, the less sugar the
better.” (See
article)
Chocolate Soup
Serves 4
 1½ c Semisweet chocolate chips
2 c heavy cream
¼ c Granulated sugar
1 T Unsalted butter
½ c Day old cubed bread, about ½ inch square
¼ Toasted hazelnuts
Simmer sugar, cream and butter, stir in
chocolate. Whip until consistency of thick syrup. Toss
croutons with sugar and toast for 15 min in 350 f oven. Pour
into coffee cups, add hazelnuts to garnish.
Chef Ullio created the Nutella Martini with Godiva Chocolate
Liqueur and Frangelico to compliment this dessert. (Click
for recipe) |
