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Milk Chocolate Turtle Soup

Servings: 16

Enjoy a brand new twist on a 200-year-old Louisiana classic! This clever take on turtle soup from Chef Tory McPhail of Commander’s Palace won the Fleur de Lis Best of Show-Sweet award at the 2011 New Orleans Wine & Food Experience.


  • 3 cups heavy cream
  • 1 cup peanuts, roasted
  • 1 lb. milk chocolate, chopped
  • 1/2 cup sugar
  • 1 Tbs. fresh mint, sliced into a thin chiffonade
  • 1/2 Tbs. vanilla
  • 1-1/2 oz. aged sweet sherry, more to garnish
  • 1 cup salted pecans, more to garnish
  • 2 cups Caramel Sauce, warmed
  • Chocolate Quills, for garnish


  • Heat heavy cream on the stove in a heavy bottomed sauce pot. When the cream reaches a simmer pour in the peanuts and return to a simmer. Cook peanuts for 10 minutes, until softened. Meanwhile, combine the chocolate and sugar in a heavy bottomed sauce pot and set aside. When peanuts are softened, pour the cream mixture into a blender and puree on high until smooth. Strain the peanut cream through a chinoise or fine mesh strainer into the pot with the chocolate and the sugar. Discard the peanut pulp and return the cream to the stove to reheat. Using a rubber spatula mix the chocolate and sugar into the hot cream until a smooth and shiny soup is formed. Fold in the mint, vanilla, and sherry. Keep warm.
  • When ready to serve, place 1 Tbs. of salted pecans in the bottom of each of 16 demitasse cups or small coffee cups.  Pour 2 Tbs. of warm caramel sauce into each cup, then pour in the “turtle soup”.  Finish with a splash of aged sweet sherry, sprinkle of pecans, and a chocolate quill as garnish.  Serve with a spoon but have the guest stir in the sherry with the chocolate quill, take a sip of the hot soup and then use the spoon to get the warm caramel from the bottom for the second taste.  nowfe promo box


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