When I was growing up, chocolate milk was a treat, and the chocolate milk that ended up in a bowl of Cocoa Puffs when I had those for breakfast was the biggest treat of all. This soup is chocolate milk made cool and grown up, with quality ingredients and a contrast of textures. It reminds me of home.

　　

Ingredients

Serves 8 on its own or 16 as part of a "fourplay"

　　

For the Cocoa Puffs:

8 ounces (250 g) milk chocolate (preferably Valrhona Jivara 40% cacao), chopped

　　1 cup (7 g) Cocoa Puffs

　　

For the Chocolate Soup (makes about 4 1/2 cups):

4 cups (960 g) milk

　　4 teaspoons (7 g) juniper berries, crushed in a mortar or coarsely ground in a spice grinder

　　9 ounces (150 g) bittersweet chocolate (preferably Valrhona Araguani 72% cacao), finely chopped

　　

For the Devon Foam:

2/3 cup heavy cream

　　1/2 cup Devon cream (available at gourmet markets and specialty stores)

　　1/2 cup milk, plus additional if needed

　　

For the Cocoa Puffs:

Step 1

Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.

　　

For the Chocolate Soup (makes about 4 1/2 cups):

Step 2

Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.

　　

Step 3

Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.

　　

Step 4

Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you're ready to serve.

　　

For the Devon Foam:

Step 5

Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you're ready to serve.

　　

To Serve:

Step 6

Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.

　　

Step 7

Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.

　　

Nutrition Per Serving

Per serving: 500.0 calories

　　260.0 calories from fat

　　28.0 g total fat

　　17.0 g saturated fat

　　45.0 mg cholesterol

　　270.0 mg sodium

　　50.0 g total carbs

　　5.0 g dietary fiber

　　37.0 g sugars

　　12.0 g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__