Q: If you could get the recipe for the Chocolate Soup from Sotto Sotto, my wife and daughter would be thrilled. Thank you for your help. — Ted Amon, Grayson
A: You might think of Riccardo Ullio's Chocolate Soup, Zuppa al Cioccolato in Italian, as dangerously delicious. Not too sweet, deceptively light, accented with the crunch of sugared croutons and toasted hazelnuts, it's been a mainstay of Sotto Sotto's menu since the Inman Park restaurant opened almost 14 years ago.
Ullio says he created this dessert based on the “cioccolata in tazza” (chocolate in a cup) he enjoyed growing up in Milan, Italy. “When we opened Sotto Sotto, I wanted to put 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, ” Ullio said. Thousands of servings later, the soup is a customer favorite.
Sotto Sotto’s Zuppa al Cioccolato
Hazelnut paste is a pastry chef staple. You can order it online or through Cake Art in Tucker. You can omit it from the recipe, if necessary.
1 cup stale bread, cut into 1/2-inch cubes
1 cup granulated sugar, divided
2 tablespoons unsalted butter, melted
5 cups heavy cream, divided
1 tablespoon dark rum
Salt
5/8 pound dark chocolate, broken into 1-inch pieces
1/2 cup toasted hazelnuts
1 tablespoon hazelnut paste
Preheat oven to 325 degrees.
In a medium bowl, toss bread, 1/2 cup sugar and butter until cubes are well-coated. Spread cubes on an ungreased rimmed baking sheet and bake until crisp and lightly browned, about 20 minutes, stirring occasionally. Remove from oven and cool. Can be made up to 1 week ahead and stored in an airtight container.
In a medium saucepan, combine 4 cups cream, remaining 1/2 cup sugar, rum and a pinch of salt. Bring just to a boil and remove saucepan from heat. Stir in chocolate. Let it sit 1 minute, then whisk the mixture until chocolate melts.
Arrange croutons and hazelnuts in warm serving bowls, reserving a few hazelnuts for garnish.
In a small bowl, whip remaining 1 cup cream with hazelnut paste, until cream makes stiff peaks, about 2 minutes.
Divide soup between serving bowls, top with whipped cream and garnish with reserved hazelnuts. Serve immediately. Serves: 8
Per serving: 886 calories (percent of calories from fat, 73), 7 grams protein, 56 grams carbohydrates, 3 grams fiber, 75 grams fat (37 grams saturated), 212 milligrams cholesterol, 110 milligrams sodium.
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