Food Ventures
(Courtesy of "The Big Book of Desserts and Pastries") Makes 4 portions.
½ cup cream
½ cup whole milk
3.5 oz. finely chopped milk chocolate
1 cup fresh raspberries
Bring the cream and milk to a simmer in a pan. Remove from heat and add the chocolate. Mix using a hand-held blender. Divide into bowls and garnish with fresh raspberries. This soup can be eaten hot or cold.
Ann's Article:
Treats for Valentine’s and Other Special Occasions
Ann Hattes travels far and wide in search of interesting food adventures.