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Hot Chocolate Turtle Soup




Source of Recipe


"Gale Gand's Just a Bite" by Gale Gand and Julia Moskin


List of Ingredients




FOR THE TURTLES
1 cup (packed) light brown sugar
1 cup granulated sugar
1 cup dark corn syrup
8 tablespoons (1 stick) unsalted butter
2 cups evaporated milk (divided use)
1 teaspoon pure vanilla extract
3 cups pecan halves
8 ounces semisweet chocolate

FOR THE SOUP
8 ounces bittersweet chocolate, chopped
1 1/2 cups half-and-half
12 coffee beans, crushed
1/2 cup light corn syrup
1/2 teaspoon pure vanilla extract
Milk, for thinning the sauce, as needed
8 small scoops butter pecan ice cream

Recipe



Make the turtles: Combine the sugars, corn syrup, butter and 1 cup of
the evaporated milk in a saucepan fitted with a candy thermometer and
bring to a boil. Slowly add the remaining evaporated milk, stirring
constantly, and cook until the mixture reaches 255 degrees. Ladle out
1/2 cup of the mixture and set it aside (you'll use this later as a
caramel sauce.) Add the vanilla and pecans to the pot and mix well.

Spoon the mixture in dollops onto the cookie sheet, trying to get 5
pecans in each one. If you like, adjust the pecans so that they stick
out like the legs and head of a turtle. Don't spread them out too
much; the pecans should be touching each other or the turtles will be
too big. Refrigerate until set.

Once the turtles are firm, melt the semisweet chocolate in a
double-boiler. Set a wire rack over a piece of parchment paper or
paper towels. Drop the turtles into the chocolate one by one and fish
them out gently with a fork. Place them on the wire rack and let the
excess chocolate drip off for a bit. Return the turtles to the cookie
sheet to set until firm. Store at room temperature in an airtight
container until ready to serve. (The recipe can be made up to this
point and held for up to five days.)

Make the soup: Put the chopped chocolate in a mixing bowl. Put the
half-and-half and coffee beans in a saucepan and bring to a boil over
medium-high heat. Pour the mixture over the chocolate and whisk until
the mixture is smooth. Add the corn syrup and vanilla and whisk
together. Pour the mixture through a strainer into a serving pitcher,
discarding coffee beans. If you're not serving immediately, chill
until serving.

To serve, heat reserved 1/2 cup caramel sauce in the microwave,
adding milk to thin it as needed. Heat pitcher of chocolate soup in
microwave. Put a small scoop of butter pecan ice cream in each of 8
serving cups and drizzle with caramel sauce. At the table, pour hot
chocolate soup over ice cream. Serve with turtles on the side.

Serves 8.