Hawaiian Chocolate Soup Recipe

DIRECTIONS

For the pineapples:

Combine pineapple with rum and let soak for 20 minutes.

Heat sauté pan with the sugar over medium heat. The sugar will liquefy and begin to darken.  Be careful not to burn the sugar. As sugar starts to turn golden brown, remove pan from the heat and add pineapples. Let it sit for 15 seconds before returning it to the low-medium heat. Be cautious, the alcohol from the rum is flammable and may momentarily ignite. Add the butter and cook for 5-10 minutes until almost all liquid is gone. Remove from heat and refrigerate.

For the soup:

Combine chocolate, condensed milk, milk and salt into a heavy saucepan. Place over low heat, whisking constantly until all the chocolate is melted and the mixture is smooth and even.

Pour soup into four shallow bowls and place in the freezer for approximately one hour, or until a thin but firm layer of ice has formed across the entire surface of the soup. The thickness of the ice needs to support the weight of the pineapples and nuts.

To serve:

Toss the sliced strawberries with a tablespoon of the sweetened condensed milk. Place pineapple chunks, chopped macadamia nuts, and sliced strawberries on top of the hardened surface.  Soup is best when still icy, but not frozen through.