Chocolate-Espresso Soup with Marshmallows
Thicker than hot chocolate, thinner than pudding, this rich confection gets even better with a splash of rum.
From:The Beekman 1802 Heirloom Dessert Cookbook© 2013 by Josh Kilmer-Purcell, Brent Ridge, Sandy Gluck. Reprinted by arrangement with Rodale Inc.
- In a medium, heavy-bottomed saucepan over low heat, bring the first 5 ingredients to a gentle simmer. Whisk in the chocolate and cook, whisking constantly, until the chocolate has melted and the mixture is smooth. Ladle into warmed shallow bowls. Divide the marshmallows among the bowls, garnish with shaved chocolate, and serve soup hot.
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