The chef wants me to make a warm chocolate soup for christmas eve and day. We are serving it with candied hazelnuts, marshmellow gellato and brioche croutons. He mentioned that he wants hints of spices and some cognac or something, but I was wondering if anyone has any ideas or recipes because to tell you the truth, I am kind of in the dark. I don't really know if anything will make the cream curdle or anything like that. My pastry chef just left forever and I feel so alone. I can wing it, but I don't want any mistakes and I want to be able to go home early and make biscuits and gravy for my family on christmas morning. Thanks in advance!!! Edit: How does this recipe look? Should I omit the creme de cacao? Will this last all night in a BM? Hazelnut-Chocolate Soup Recipe By : James McNair's Soups (c) 1990 SF: Chronicle Serving Size : 4 Preparation Time :0:00 Categories : Soup Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups half-and-half 6 ounces semi-sweet chocolate -- or bittersweet chocolate 1/2 cup sugar 4 egg yolks -- at room temperature 1/3 cup creme de cacao 3 tablespoons Frangelico (hazelnut liqueur) 1/2 cup whipping cream -- lightly whipped 1/2 cup chopped hazelnuts -- toasted In a saucepan, combine half-and-half, chocolate, and sugar and place over medium-low heat, stirring frequently, until the chocolate melts. Beat the egg yolks in a small bowl, then whisk in about 1/2 cup of the chocolate mixture. Whisk the egg mixture into the soup and simmer, stir frequently, until the soup thickens slightly, about 5 minutes. Remove from heat and stir in the liqueurs. To serve hot, ladle into warmed bowls, add a dollop of whipped cream, sprinkle with the hazelnuts, and serve immediately. Alternatively, pour a container, tightly cover, and refrigerate for up to 5 days. Slowly reheat before garnishing and serving. To serve cold, pour into a container, tightly cover, and refrigerate until chilled, at least 2 hours or as long as 5 days. Remove from the refrigerate about 20 minutes before serving. Ladle into chilled bowls and garnish as for hot soup.