Chocolate-Hazelnut Soup

4 C. light cream
6 oz. sweet chocolate
1/3 C. sugar
4 egg yolks
1/3 C. Crème de Cacao
3 T. Frangelico liqueur
1/2 C. heavy cream, whipped, for topping
1/2 C. flaked, toasted hazelnuts, for topping

Combine cream, sugar & chocolate in saucepan over medium heat, stirring until chocolate melts. Thoroughly beat egg yolks. Stir in 1/2 C. of chocolate soup mixture into yolks, then whisk egg yolk mixture into remaining chocolate soup. Simmer, stirring, for 5 minutes. Remove from heat & stir in liqueurs. Serve hot or cold, garnished with whipped cream & nuts.

For a non-alcoholic version, substitute 1/2 C. Nutella (chocolate-hazelnut spread) for the liqueurs. Add the Nutella with the cream/chocolate mixture, and heat slowly until the chocolate & Nutella have melted. Finish as directed above.

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