Chocolate Earl Grey Bisque

This devine creation of cream, spice, tea, and chocolate was created for The Cultured Cup by renown Dallas chef, Sharon Hage.  

Ingredients:

• 1¼ cup whole milk
• 2¾ heavy cream
• 1/3 cup sugar
• ½ tsp salt
• 1 tsp whole black peppercorns
• 1 piece star anise
• ½ piece small cinnamon stick
• 1 tsp Earl Grey, preferably French Blue by Mariage Frères
• 2 tsp vanilla extract
• ¼ cup coffee liqueur, preferably kahlua
• 6 oz high quality, bittersweet chocolate, cut in small pieces

Instructions:

1. In stainless steel sauce pan, combine all ingredients through the vanilla extract. (The Kahlua and chocolate will be incorporated later).
2. Bring mixture to a simmer, stirring occasionally.  
3. Remove mixture from the heat, cover tightly, and let flavors infuse for about one hour.
4. In the meantime, melt chocolate over a pot of barely simmering water, set aside in a warm place.
5. Bring milk mixture back up to a simmer.
6. Add the melted chocolate and whisk to combine thoroughly.
7. When mixture is completely incorporated, pour through a fine mesh strainer and discard solids.
8. Whisk kahlua into soup and serve warm.  (May be reheated).
9. Home made marshmallows or biscotti are a great garnish!

NOTE:  This soup needs a cup of Earl Grey to stand up to the spice.