Best 7 Hot Chocolate Turtle Soup Recipes

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Immerse yourself in a symphony of flavors with our delectable Hot Chocolate Turtle Soup, a unique culinary creation that harmonizes the richness of chocolate with the comforting warmth of savory ingredients. This extraordinary soup is a captivating fusion of sweet and savory, featuring tender beef, succulent vegetables, and a luscious blend of herbs and spices, all enveloped in a velvety chocolate broth. Elevate your culinary experience with our curated collection of additional recipes, including our delectable Chocolate Zucchini Bread, a moist and flavorful treat that combines the unexpected yet harmonious flavors of chocolate and zucchini. Indulge in the decadent Chocolate Chip Cheesecake, a classic dessert transformed into a symphony of creamy cheesecake and rich chocolate chips. Discover the delightful Chocolate Mug Cake, a quick and easy indulgence that satisfies your chocolate craving in minutes. Embark on a culinary adventure with our versatile Chocolate Frosting, a versatile topping that adds a touch of chocolatey goodness to your favorite cakes, cupcakes, and cookies.

Here are our top 7 tried and tested recipes!

TURTLE SOUP



Turtle Soup image

This hearty soup has a real "snappy" flavor from the cayenne pepper and lemon juice. It's a treat and good use of turtle meat. With a salad and fresh bread, a steaming bowlful makes a nice meal. -Dave Wood, Elmwood Park, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h40m

Yield 6 servings.

Number Of Ingredients 14

1-1/3 pounds turtle meat
4-1/2 cups water
2 medium onions
1 bay leaf
1/4 teaspoon cayenne pepper
1-1/4 teaspoons salt
5 tablespoons butter, cubed
1/3 cup all-purpose flour
3 tablespoons tomato puree
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
2 hard-boiled large eggs, chopped
1/4 cup lemon juice
Chopped fresh parsley, optional

Steps:

  • In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 898mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.

CHOCOLATE TURTLES® (THE CANDY)



Chocolate Turtles® (The Candy) image

Chocolate turtles like you buy at the store made in your kitchen.

Provided by AnastasiaLS1

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h25m

Yield 40

Number Of Ingredients 5

2 cups pecan halves
2 (12 ounce) bags chocolate chips
25 individually wrapped caramels, unwrapped
2 tablespoons water
½ cup butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange pecans on a baking sheet.
  • Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Line a baking sheet with aluminum foil; grease with butter.
  • Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
  • Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
  • Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 16.2 g, Cholesterol 6.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 33.7 mg, Sugar 13.5 g

TURTLE SOUP



Turtle Soup image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 10

8 ounces bittersweet chocolate, chopped
1 1/2 cups half-and-half
12 coffee beans, crushed
1/2 cup light corn syrup
1/2 teaspoon pure vanilla extract
1/2 cup caramel sauce, recipe follows
8 scoops butter pecan ice cream
1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream

Steps:

  • Put the chopped chocolate in a mixing bowl. Put the half-and-half and coffee beans in a saucepan and bring to a boil over medium-high heat. Pour over the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth. Add the corn syrup and vanilla and whisk together. Pour through a strainer into a serving pitcher. If you're not serving immediately, chill until serving. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) When ready to serve, heat the caramel sauce in the microwave. Heat the pitcher of chocolate soup in the microwave. Put a scoop of butter pecan ice cream in each of 8 serving bowls and drizzle with caramel sauce. At the table, pour the hot chocolate soup around the ice cream.
  • Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Set aside. If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened.

TURTLE SOUP



Turtle Soup image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 5 servings

Number Of Ingredients 19

1 1/2 sticks butter
2 1/2 pounds turtle meat, cut into medium dice*
Salt and freshly cracked pepper
2 medium onions, cut into medium dice
6 stalks celery, cut into medium dice
30 cloves garlic, minced
3 bell peppers, cut into medium dice
1 tablespoon dried thyme, ground
1 tablespoon dried oregano, ground
4 bay leaves
2 quarts veal stock
1 cup all-purpose flour
26 ounces dry sherry (750-ml bottle)
1 tablespoon hot pepper sauce
1/4 cup Worcestershire sauce
2 large lemons, juiced
3 cups peeled, chopped, and seeded tomatoes
10 ounces fresh spinach, stems removed, washed 3 times, and roughly chopped
6 medium hard-boiled eggs, chopped into large pieces

Steps:

  • In a large soup pot over medium to high heat, melt 1/2 stick butter. Add turtle meat and brown. Season, to taste, with salt and pepper. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to the top.
  • While stock is simmering, make the roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).
  • Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.

CHOCOLATE TURTLES



Chocolate Turtles image

There's nothing slow about these turtles-they're so rich and delicious they go in a hurry around our house! They also make nice gifts at the holidays for all our "sweet tooth" friends.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 5

1 package (11 ounces) caramels
1-1/2 tablespoons milk
1 package (6 ounces) pecan halves
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • In a double boiler or microwave, melt caramels and milk. Stir until smooth. Place pecan halves in groups of three on a greased baking sheet. Spoon melted caramel over pecans (1 scant tablespoon over each cluster). , Refrigerate. Melt chocolate chips and shortening; spread over clusters. Keep refrigerated.

Nutrition Facts : Calories 101 calories, Fat 6g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 28mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE TURTLE SAUCE



Chocolate Turtle Sauce image

Making this rich chocolate turtle sauce is a family affair at our house-the kids love to unwrap the caramels! The sauce can be made ahead and frozen. -Marci Cullen, Milton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 9 cups.

Number Of Ingredients 8

2 cups butter, cubed
2 cans (12 ounces each) evaporated milk
2 cups sugar
1/3 cup dark corn syrup
1/8 teaspoon salt
2 cups semisweet chocolate chips
1 package (14 ounces) caramels
1 teaspoon vanilla extract

Steps:

  • In a Dutch oven, combine the first seven ingredients. Cook, stirring constantly, over medium-low heat until the caramels are melted and mixture is smooth (do not boil). Reduce heat to low. , With an electric hand mixer on medium speed, beat in vanilla; continue beating for 5 minutes. Beat on high for 2 minutes. Remove from the heat and cool for 30 minutes (sauce will thicken as it cools). Pour into glass or plastic food storage containers; refrigerate. Serve warm or cold.

Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 30mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

HOT CHOCOLATE TURTLE SOUP



HOT CHOCOLATE TURTLE SOUP image

Categories     Candy     Chocolate     Dessert

Yield 8 people

Number Of Ingredients 17

Turtles:
1 c brown sugar
1 c granulated sugar
1 c dark corn syrup
1 stick unsalted butter
2 c evaporated milk
1 t vanilla extract
3 c pecan halves
8 oz semisweet chocolate
Soup:
8 oz bittersweet chocolate, chopped
1 1/2 c half and half
12 coffee beans, crushed
1/2 c light corn syrup
1/2 t vanilla extract
milk for thinning the sauce
8 scoops butter pecan ice cream

Steps:

  • Make the turtles: combine the sugars, corn syrup, butter, and 1 cup of the evaporated milk in a suacepan fitted with a candy thermometer and bring to a boil. Slowly add the remaining evaporated milk, stirring constantly, and cook until the mixture reaches 255 degrees. Ladle out 1/2 c of the mixture and set it aside (to be used later as a caramel sauce). Add the vanilla and pecans to the pot and mix well. Spoon the mixture in dollops onto the cookie sheet, trying to get 5 pecans in each one. If you like, adjust the pecans so that they stick out like the legs and head of a turtle. Don't spread them out too much, the pecans should be touching each other or the turtles will be too big. Refrigerate until set. Once the turtles are firm, melt the semisweet chocolate. Set a wire rack over a piece of parchment paper or paper towels. Drop the turtles into the chocolate one by one and fish them out gently with a fork. Place them on the wire rack and let chocolate drip off. Return the turtules to the cookie sheet to set until firm. Store at room temperate in airtight container (keeps for 5 days). Make the soup: Put chopped chocolate in mixing bowl. PUt half and half in coffee beans in saucepan and bring to a boil over medium-heigh heat. Pour the mixture over the chocolate and whisk until the mixture is smooth. Add the corn syrup and vinalla and whisk together. Pour the mixture through a strainer into a serving pitcher. Chill unless serving immediately. When ready to serve, heat the reserved 1/2 cup caramel sauce in the microwave, adding milk to thin as needed. Heat the pitcher of chocolate soup in the microwave. Put a small scoop of butter pecan ice cream in each of 8 serving cups and drizzle with caramel sauce. At the table, pour the hot chocolate soup over the ice cream. Serve with turtles on the side.

Tips:

  • Use high-quality chocolate. The chocolate is the star of the show in this soup, so it's important to use a good-quality chocolate that you enjoy. A semisweet or bittersweet chocolate will work well.
  • Don't be afraid to experiment with different flavors. You can add a variety of spices to this soup to create different flavor profiles. Some popular additions include cinnamon, nutmeg, ginger, and cayenne pepper.
  • Serve the soup with your favorite toppings. This soup is delicious on its own, but it's even better when topped with whipped cream, marshmallows, or chopped nuts.
  • Make sure the chocolate is completely melted before adding it to the soup. This will help to prevent the chocolate from seizing and becoming grainy.
  • Don't overcook the soup. The soup should be simmered gently for just a few minutes, until the chocolate is melted and the flavors have had a chance to meld.

Conclusion:

Hot chocolate turtle soup is a delicious and decadent dessert soup that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a sweet treat, give this soup a try!

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