10 oz. fresh orange juice
2 tablespoons granulated sugar
5 fresh mint leaves, torn into small pieces
3 1/2 oz. dark chocolate, broken into pieces
Sprigs of fresh mint
1. Place the orange juice, sugar and torn mint leaves into a medium saucepan and bring to the boil over a low heat so that the mint can infuse.
2. Pour this mixture onto the chocolate and whisk until all the chocolate has melted.
3. Pass the mixture through a fine strainer into a bowl.
4. To serve, pour into 4 small coffee cups or espresso cups, place on saucers and garnish "soup" with mint sprigs and a dollop of whipped cream. May be served warm or chilled.
Makes 2-4 servings (depending on what size cups you are using).
Date: June 3, 2004