Chocolate Soup for Halloween

Ingredients

• FOR THE CHOCOLATE SOUP:

  1 large orange

  2 1/2 cups milk

  2 1/2 cups half-and-half

  1 lb semi-sweet chocolate

  2 tbsp cornstarch

  2 tbsp cold water

  2 large egg yolks

  1/3 tsp salt

  1 tsp vanilla extract

  Macadamia nuts or hazelnuts (lightly salted)

• FOR THE CINNAMON CROUTONS:

  2 large Hamburger Buns (or any bread)

  1 oz unsalted butter

  1 tbsp granulated sugar

  1/2 tsp ground cinnamon

Directions

1. Use a vegetable peeler to peel off the orange part of the rind, leaving the bitter white pith on the fruit. Combine the orange rind, milk, and half-and-half in a large saucepan, and place it over medium heat. Bring the milk to a simmer, with bubbles appearing along the sides of the pan. Remove the pan from the heat and cover it with a lid. Let it sit to infuse the orange flavor in the milk, for at least 30 minutes and up to 2 hours, depending on how strong you want the orange flavor to be.

2. While you are waiting for your cream to infuse, finely chop the semi-sweet chocolate. Mix the cornstarch and cold water together in a small bowl, making sure the cornstarch is entirely dissolved. Place the egg yolks in a medium bowl nearby.

3. Once the cream has infused for your desired time, return the pan to the heat, and bring it back until it is nearly at a simmer—you want it hot but not boiling. Add the chopped chocolate, and whisk consistently until it melts. Add the cornstarch and whisk it in. Finally, start whisking the egg yolks, and as you do that, drizzle in about a cup of the hot chocolate milk mixture—adding the hot milk gradually "tempers" the egg yolks so that they don't cook and congeal.

4. Finally, whisk the hot chocolate mixture in the pan as you drizzle in the bowl of egg yolks. Add the salt and vanilla, and cook the chocolate soup, whisking frequently, until it is very hot and thickens slightly. It should have the texture of a nice creamy soup. If it gets too thick a little milk or cream whisked in, will instantly smooth it out.

5. Serve warm, topped with a handful of cinnamon croutons, nuts and a generous dollop of crème fraiche whipped cream.